Pumpkin & Cashew Cheese Tortillas

Pumpkin & Cashew Cheese Tortillas

These tortillas have it all - colour, flavour and texture. The sweet, smoky paprika pumpkin matches perfectly with the earthy beetroot dip and the cashew cheese adds some welcome creaminess.


  • 8 pumpkin wedges skin on or off
  • 2 tbsps extra virgin olive oil
  • Himalayan sea salt
  • 1/2 -1 tsp smoked paprika
  • Tortillas
  • 1/2 cup cashew cheese
  • 1/2 cup beetroot dip
  • Fresh greens of your choice
  • Fresh coriander


  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Drizzle the pumpkin wedges with olive oil and a sprinkle of salt and the smoked paprika and bake for 30-40 minutes or until tender.
  3. Wrap the tortillas in foil, and place in the oven to warm for 3-5 minutes and begin to assemble your tortillas.
  4. Layer the cashew cheese, top with a pumpkin wedge, fresh greens, and top with a dollop of beetroot dip.
  5. Top with coriander and serve immediately.

This dairy, gluten and grain free ultra moist and chocolaty cake is high in fibre and protein and very easy to make.

Products you may be interested in