Holiday Recipes/ Lunch/ Recipes

Roasted Veggie Wraps with Cashew Cheese

Roasted Veggie Wraps with Cashew Cheese


For the wraps:

Turmeric Coconut Wraps

Arugula Microgreens (or any other microgreens you prefer that can be found at your local grocery store)

Pomegranate seeds (optional: adds a crunch)

Sweet potato wedges

Baby spinach

Acorn squash

For the cashew spread:

1 handful of kale

1/2 a ripe avocado

1/4 cup avocado oil

1/4 cup soaked Cashews (better for digestion)

1 tbs fresh lime juice

1 heaped tsp minced garlic

A couple pinches of Pink Himalayan Sea Salt

1 tsp coconut aminos

1 tbs nutritional yeast (adds a delicious cheesy flavor!)

Blend all the cashew spread ingredients in a high speed blender until smooth. I love using this not only as a spread for the wraps but as a veggie dip as well or to spread on flax crackers – so tasty!


Preheat the oven to 400F.

Roast 1 medium sweet potato with salt & pepper for about 35 minutes until you can pierce with a fork) & then broiled for a couple minutes on high at the end.

Wash an acorn squash, cut in half, and place with the insides up & coat with coconut oil, cinnamon, pink salt + a dash of nutmeg. Roast at 400F for 55-60 minutes. Let cool. Scoop onto wraps once cool enough to handle.

Once you have prepped your squash, sweet potato wedges & the cashew spread, lay out the wraps on a square sheet of parchment paper.

Pro tip: I use 2 of the turmeric wraps & lay them over each other for one serving – this made them super sturdy & I found it also made them taste & feel more like a ‘real’ wheat-wrap!

I then layer all the toppings listed above into the wraps. Pour the spread. Wrap them up with a parchment paper – this makes them mess free and perfect to pack for a school or work lunch.


Recipe and photos created by Lauren Holden.

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