These Vegan Cream Cheese and Spinach Pinwheels are flaky on the outside, soft in the middle, and really easy to make. They’re perfect for snacking, brunch, or when friends come over, and they always disappear fast.
These vegan cream cheese and spinach pinwheels are perfect for quick appetisers, snacks, brunch, or really any time of year. They work just as well in summer as a light bite as they do in colder months when you’re craving something warm from the oven.
I love recipes like this because they’re simple to make, and they always disappear quickly once served.
For more easy puff pastry recipes check out my Puff Pastry Pinwheels with Mushroom and Vegan Cheese, my Easy Tomato and Cashew Cheese Tart , Easy and Creamy Vegetable Pie or my super easy Vegan Cheesy Asparagus Tart recipe.
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Why you will love it
- Flaky and golden on the outside
- Creamy, savoury filling
- Made with simple ingredients
- Quick and easy to make
- Perfect for snacks, brunch, or sharing
Ingredients for Vegan Cream Cheese Pinwheels with Spinach
Here's what you need to make this delicious Vegan Cream Cheese Pinwheels with Spinach:
- Puff pastry - I'm using store-bought to make this recipe faster. To make the recipe gluten-free, make sure to buy gluten-free pastry.
- Dairy-free shredded cheese - You can use your favourite vegan cheese. Mozzarella, cheddar or any kind would work well with the recipe.
- Dairy-free cream cheese - It makes the filling creamy and even more delicious.
- Spinach - I like to use a fresh one. If using frozen, make sure to remove as much moisture as possible before adding it to the cream cheese mixture.
- Garlic - For extra flavours.
- Oil - To sauté garlic and cook the spinach.
- Salt and pepper to taste.
- Chilli - optional, for extra heat.
- Vegan butter - optional, for brushing.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Vegan Cream Cheese Pinwheels with Spinach
Here's how to make these easy and vegan cream cheese pinwheels with spinach:
Heat oil in a pan, add garlic and cook for a minute. Add the spinach and cook until wilted.
In a bowl, mix the spinach with cream cheese, grated vegan cheese, salt, pepper and chilli if you like a bit of heat.
The mixture should be thick and easy to spread.
Roll out the puff pastry on a lightly floured surface. Spread the mixture evenly, leaving a small border on one edge.
Then roll from the long side into a log, gently seal the edge, cut into 2–3 cm pieces, and place on a lined baking tray.
Brush with a little vegan butter or plant milk and bake at 180°C for 15–20 minutes, until golden.
Leave them for a few minutes before serving.
Storage and reheating
These pinwheels are best enjoyed fresh, still slightly warm from the oven, when they're crispy on the outside.
If you have leftovers, store them in an airtight container in the fridge for up to 2–3 days.
To reheat, place them in the oven or air fryer at 180°C for a few minutes, until warm and crispy again. I don't recommend microwaving, as it can make them turn soft.
More appetiser recipes
- Bang bang cauliflower
- Cheesy Vegan Garlic Bread
- Creamy Vegan Potato Salad
- Easy Vegan Macaroni Salad
- Creamy Vegan Mushroom Soup
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Vegan Cream Cheese Pinwheels with Spinach
- Total Time: 35 minutes
- Diet: Vegan
Description
Golden, flaky vegan cream cheese pinwheels filled with spinach — perfect for quick appetisers, snacks, or brunch.
Ingredients
- 1 sheet puff pastry
- 80g shredded dairy-free cheese
- 150g fresh spinach
- 1 tbsp oil
- 3-4 cloves garlic
- 120g dairy-free cream cheese ( I used violife )
- salt and pepper to taste
- chilli ( optional ) for extra heat
- vegan butter ( for brushing )
Instructions
- Heat oil in a pan, add garlic and cook for a minute. Add the spinach and cook until wilted.
- In a bowl, mix the spinach with cream cheese, grated vegan cheese, salt, pepper and chilli if you like a bit of heat. The mixture should be thick and easy to spread.
- Roll out the puff pastry on a lightly floured surface. Spread the mixture evenly, leaving a small border on one edge.
- Then roll from the long side into a log, gently seal the edge, cut into 2–3 cm pieces, and place on a lined baking tray.
- Brush with a little vegan butter or plant milk and bake at 180°C for 15–20 minutes, until golden.
Leave them for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetiser
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