Ingredients
Equipment
Method
Method
- Drain the soaked cashews. Blend with the filling-group plant milk, lemon juice and nutritional yeast until silky smooth. Pause and scrape the blender as needed.
- Heat the filling-group olive oil in a large skillet over medium heat. Cook the onion and washed leeks for about 5–6 minutes, until soft. Add the garlic and mushrooms and cook for 8–10 minutes, until the mushroom moisture mostly evaporates. Stir in the tamari, thyme, smoked paprika, salt and black pepper to taste. Remove from the heat and fold in the cashew cream.
- Heat the sauce-group olive oil in a saucepan. Whisk in the flour and cook, stirring, for 1–2 minutes. Gradually whisk in the sauce-group plant milk. Cook for about 5 minutes, until smooth and lightly thickened. Stir in the garlic powder, onion powder, nutmeg, nutritional yeast, lemon juice and Dijon. Season with salt and white pepper to taste, then simmer gently for about 2 minutes.
- Preheat the oven to 375°F (190°C). Spread a thin layer of white sauce in a 9 × 13-inch baking dish. Warm the tortillas briefly according to their package directions if needed for flexibility. Divide the filling evenly among them, roll gently and arrange seam side down. Spoon the remaining white sauce over the wraps; reserve a little from this same batch only if you would like a finishing drizzle.
- Cover with foil and bake for 20 minutes. Uncover and bake for about 10 minutes more, until the sauce bubbles and the edges are lightly golden.
- Scatter over fresh parsley and the optional vegan parmesan or pine nuts. Add any reserved sauce and serve warm.
Nutrition
Notes
Timing starts with soaked, drained cashews; allow an extra 20 minutes if soaking is needed.
Success tips: Wash sliced leeks thoroughly and cook off mushroom moisture before adding the cream. Use pliable tortillas and warm them gently before rolling. This is a tortilla-based interpretation rather than traditional pasta cannelloni.
Add-ins: Cooked spinach or kale can be folded into the filling after excess moisture is squeezed away.
Swaps: Soaked sunflower seeds can replace cashews but give a more earthy flavor and may need longer blending; use appropriate plant milk and omit nut toppings if avoiding nuts.
Gluten-free variation: Choose soft verified gluten-free tortillas, a suitable gluten-free flour, gluten-free tamari and verified plant milk and packaged ingredients. Starch is not a direct equal substitution for flour in a hot-oil roux; mix it with cold liquid and adjust thickening separately.
Make ahead: Cool components promptly, assemble, cover and refrigerate for up to 24 hours. A cold dish needs extra oven time and an oven-safe container; heat the center to 165°F.
Storage: Refrigerate leftovers within two hours and use within 3–4 days; reheat to 165°F. Freeze for up to one month for best quality, thaw in the refrigerator before baking and expect softer wraps.
Serving: Pair with arugula and lemon dressing, roasted carrots or garlic green beans.
Nutrition basis: Approximate values are for two of eight wraps, including the full filling and sauce, with unsweetened soy milk and eight flour tortillas estimated at 50 g each. Optional toppings, unmeasured parsley, salt and peppers are excluded. Tortilla size and packaged ingredients change the estimate.
