Name: Vegan Spinach and Ricotta Rolls with Herbs and Chickpeas Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 130 g / 1 cup cashews or sunflower seeds, soaked overnight; Zest of 1 lemon; 45 ml / 3 tbsp lemon juice; 1 small garlic clove; 2 tbsp olive oil (for the cheese mixture); 12 g / 4 tbsp nutritional yeast; ½ tsp salt (adjust to taste); 300 g / 10.5 oz baby spinach; 6 small spring onions / scallions; 1 tbsp chopped dill; 1 tbsp chopped parsley; A generous grind of black pepper; 1 tbsp olive oil (for frying spring onions); 1½ cups cooked chickpeas (from a tin or jar); ½ cup coarse breadcrumbs (gluten-free if needed); 1 sheet vegan puff pastry; Vegan egg wash: 2 tsp plant milk, 1 tsp olive oil, 1 tsp maple syrup or sugar; 1 tbsp sesame or poppy seeds (to decorate)

Jump to Recipe· 3.9 from 84 reviews

If you’re on the lookout for a soul-satisfying plant-based treat that combines creamy textures, fresh herbs, and that comforting rolled-up charm, this Vegan Spinach and Ricotta Rolls with Herbs and Chickpeas Recipe is just what you need. These rolls are a celebration of vibrant green spinach, wholesome chickpeas, and a luscious cashew-based ricotta substitute, all wrapped up in golden, flaky vegan puff pastry. They strike the perfect balance between hearty and fresh, making them ideal for a casual snack, a light lunch, or an impressive appetizer when friends come over. Once you try these, they’ll easily become a new favorite to turn to whenever you want to treat yourself with something nourishing and delicious.

Ingredients You’ll Need

The image shows cooking ingredients arranged on a white marbled surface, including a jar filled with light yellow chickpeas on the left, next to a bunch of fresh green onions with white bulbs and long green stalks placed vertically. There is a pile of fresh dark green spinach leaves beside the onions, and some green dill fronds near the bottom right. A whole lemon with a bright yellow color is placed near the jar. In the center, there is a white bowl with small brown speckles, filled with light tan cashew nuts. Below the bowl with cashews, there is a smaller white bowl, also speckled, containing a yellow granular substance. A small, light purple garlic bulb is positioned near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its thoughtfully chosen ingredients. Each one is simple yet essential, adding brightness, creaminess, or texture to these rolls in its own special way. You’ll find that sourcing these staples is easy, and they combine beautifully to create a dish that’s as wholesome as it is flavorful.

130 g / 1 cup cashews or sunflower seeds, soaked overnight: This soaking tenderizes them, allowing you to blend a creamy vegan ricotta base with perfect smoothness.

Zest of 1 lemon + 45 ml / 3 tbsp juice: The lemon adds a bright, fresh zing that lifts the richness of the cashew cheese beautifully.
1 small garlic clove: Just enough to add a subtle depth of flavor without overpowering.
45 ml / 3 tbsp olive oil, divided: One part sizzles the spring onions while the rest enriches the cashew mixture and glazes the pastry.

300 g / 10.5 oz baby spinach: Fresh and vibrant, spinach is the perfect partner to the creamy ‘ricotta’ with its mild, earthy notes.
1 tbsp chopped dill: This herb adds a delicate, citrusy finish that pairs perfectly with the lemon and spinach.
1 tbsp chopped parsley: Brightens the filling with a fresh green flavor and lovely color.

6 small spring onions / scallions: These add sweetness and a touch of crunch after being gently pan-fried.
½ tsp salt, adjust to taste: Essential for balancing all the flavors and bringing out the natural savoriness.
Generous grind of black pepper: Adds a little peppery warmth.

12 g / 4 tbsp nutritional yeast: This gives a subtle cheesy umami flavor, making the rolls satisfyingly rich.
1½ cups cooked chickpeas (from a tin or jar): These add protein and texture, complementing the creamy ricotta and spinach.
½ cup coarse breadcrumbs (GF if needed): Breadcrumbs help bind the filling and add structure, ensuring perfect slices.

1 sheet vegan puff pastry*: The flaky, golden wrapper that makes these rolls totally irresistible.
Vegan egg wash (2 tsp plant milk, 1 tsp olive oil + 1 tsp maple syrup or sugar): Used to give the pastry an enticing golden glow.
1 tbsp sesame or poppy seeds, to decorate: For that pretty, nutty crunch topping.

How to Make Vegan Spinach and Ricotta Rolls with Herbs and Chickpeas Recipe

The image shows a close-up of a silver bowl filled with five groups of ingredients arranged in rough sections: light beige chickpeas on the left, dark green cooked spinach at the bottom, bright green chopped celery in the middle, fresh green herbs finely chopped on the right, and a large dollop of creamy off-white mixture on the upper right. The bowl sits on a wooden surface, but the background is described as a white marbled texture. The different textures of the chickpeas, cream, and greens create a colorful and fresh look. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the cashew ricotta base

After soaking your cashews or sunflower seeds overnight, drain them well. In a food processor, combine these with lemon juice, lemon zest, 2 tablespoons olive oil, a small garlic clove, nutritional yeast, and about half a teaspoon of salt. Blend until you get a creamy, smooth consistency. Don’t forget to scrape down the sides once or twice to make the mixture perfectly even!

Step 2: Cook the spring onions

Slice the spring onions, keeping the dark green tops aside for another use if you like. Heat the remaining tablespoon of olive oil in a pan and gently sauté the sliced spring onions until they soften and release their natural sweetness. This adds a wonderful mellow onion flavor that rounds out the filling’s texture.

Step 3: Prepare and chop the spinach

Blanch the baby spinach by dunking it in simmering water for just 20 seconds, then quickly transfer to cold water to stop cooking. Drain and squeeze out as much liquid as you can—this step is crucial to avoid soggy rolls. Chop the spinach finely once drained to evenly distribute throughout the filling.

Step 4: Combine the filling ingredients

In a large bowl, mix the cashew ricotta base, softened spring onions, chopped spinach, cooked chickpeas, fresh dill, parsley, and coarse breadcrumbs. Season generously with black pepper and add more salt if needed. The consistency should hold together so it spreads easily but isn’t too wet.

Step 5: Prepare the puff pastry and assemble the rolls

Allow your vegan puff pastry to come to room temperature for about 10 minutes to make it pliable. Then divide the sheet into two equal rectangles. Arrange half the filling as a long strip down the center of each rectangle. Fold the pastry over to cover the filling and press the edges to seal. Gently turn each roll seam-side down.

Step 6: Slice and bake

Cut each roll into smaller pieces—about two inches wide—so they look like delightful little bundles of goodness. Arrange on a baking tray lined with parchment paper. Brush generously with your vegan egg wash and sprinkle with sesame or poppy seeds, plus a pinch of coarse salt. Bake in a preheated oven at 200°C/390°F for about 25 minutes until the pastry is puffed and beautifully golden brown.

How to Serve Vegan Spinach and Ricotta Rolls with Herbs and Chickpeas Recipe

Garnishes

These rolls are gorgeous on their own but garnishing elevates the experience even further. A sprinkle of fresh chopped parsley or dill over the warm rolls looks vibrant and adds a fresh herbal note. You can also serve with a light drizzle of good-quality olive oil or a dollop of vegan yogurt mixed with lemon zest for dipping.

Side Dishes

Pairing your rolls with crisp, fresh side salads works wonderfully. Think bright, citrusy salads with arugula, cherry tomatoes, and toasted walnuts or a simple cucumber and red onion salad dressed with vinegar. Alternatively, roasted seasonal vegetables or a bowl of warm tomato soup creates a comforting combo perfect for cozy meals.

Creative Ways to Present

For gatherings, arrange the rolls on a wooden board surrounded by scattered fresh herbs, lemon wedges, and small bowls of dipping sauces like tahini or roasted red pepper spread. You can also serve them alongside a colorful mezze platter to make every bite feel like part of a festive celebration. Kids will love them cut into bite-sized pieces for easy grabbing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the pastry from becoming soggy, avoid stacking the rolls on top of each other if possible. Reheat gently to enjoy the flaky texture again.

Freezing

You can freeze these rolls either before or after baking. To freeze unbaked rolls, wrap them tightly in plastic wrap and place in a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time. Baked rolls freeze well too; just cool completely before wrapping and freezing, then reheat in the oven for best results.

Reheating

For perfect reheating, avoid the microwave as it can make the pastry soggy. Instead, warm your rolls in a preheated oven at 180°C/350°F for 10–15 minutes until heated through and crisp again. This brings back that delightful texture and aroma you loved at first bite.

FAQs

Can I make this recipe nut-free?

Absolutely! Instead of cashews, you can soak and blend sunflower seeds to achieve a similar creamy texture for the ricotta base. Sunflower seeds are a great allergy-friendly alternative that still provides richness.

What can I use if I don’t have nutritional yeast?

Nutritional yeast adds a subtle cheesy flavor, but if you don’t have it on hand, you can omit it or add a small pinch of miso paste to retain umami. Just be mindful of the salt content if you do.

Is there a gluten-free option for the pastry?

Yes! Many brands offer gluten-free puff pastry, so just look for one that suits your needs. If you can’t find it, try making savory rolls with homemade gluten-free pastry or phyllo sheets as an alternative.

Can these rolls be made oil-free?

You can reduce the oil slightly or substitute it with a small amount of vegetable broth for sweating the spring onions, but some oil in the pastry or egg wash replacement is helpful to achieve that golden sheen and flaky texture.

How long does it take to soak the cashews/sunflower seeds?

For best results, soak them overnight in cold water. If you’re short on time, soaking for at least 4 hours will soften them enough to blend into a creamy ricotta substitute.

Final Thoughts

I can’t wait for you to try this Vegan Spinach and Ricotta Rolls with Herbs and Chickpeas Recipe because it truly checks all the boxes: simple ingredients, soul-warming flavors, and stunning presentation. They’re a wonderful way to treat yourself or impress guests with something plant-based that doesn’t compromise on taste or texture. Warm, flaky, and bursting with vibrant freshness, these rolls promise to become a staple in your kitchen, just like they are in mine!