How do I make the cashew cream cheese for these cups?

To make the cashew cream cheese, blend soaked cashews with lemon juice, water, salt, and nutritional yeast, then chill for 30 minutes to solidify slightly.

What's the best way to make the tortilla cups crispy?

Cut gluten-free tortilla circles using a cookie cutter, press them into a cupcake tin, and bake for 5-7 minutes until they are brown and crispy.

Can I use store-bought pesto or do I have to make it from scratch?

The recipe links to a homemade pesto, but you can certainly use your favorite store-bought vegan pesto if preferred for convenience.

How should I store leftover Pesto and Sun-Dried Tomato Cups?

Store any leftover cups in an airtight container in the refrigerator. They are best enjoyed within 1-2 days to maintain their crispness.

Can I use different fillings in these tortilla cups?

While this recipe features pesto and sun-dried tomatoes, the crispy tortilla cups and cashew cream cheese base are versatile and could be paired with other savory toppings.

10 years ago

Pesto and Sun-Dried Tomato Cups
[Vegan, Gluten-Free]

Name: Pesto and Sun-Dried Tomato Cups [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: Gluten-free tortilla wraps; Pesto; 1 cup sun-dried tomatoes; Chives; 1/2 cup cashews, soaked overnight and drained; 1 lemon, juiced; 1 tablespoon water; A pinch of salt; 2 teaspoons nutritional yeast

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A close-up of several Pesto and Sun-Dried Tomato Cups, featuring golden-brown crispy tortilla shells filled with creamy cashew cheese, vibrant green pesto, and bright red sun-dried tomatoes, garnished with fresh chives, arranged on a serving platter.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Pesto and Sun-Dried Tomato Cups [Vegan, Gluten-Free]

Dairy Free

These pesto and sun-dried tomato cups are the perfect finger food for a party or potluck. The crispy tortilla shells are filled with a cashew cream cheese and then finished off with sundried tomatoes, pesto, and chives. This recipe is fast, easy, and makes for some good eating with friends.

Ingredients You Need for Pesto and Sun-Dried Tomato Cups [Vegan, Gluten-Free]

Gluten-free tortilla wraps
Pesto
1 cup sun-dried tomatoes
Chives
1/2 cup cashews, soaked overnight and drained
1 lemon, juiced
1 tablespoon water
A pinch of salt
2 teaspoons nutritional yeast

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Pesto and Sun-Dried Tomato Cups [Vegan, Gluten-Free]

To Make the Cashew Cream Cheese:

Place the soaked cashews into a food processor along with the lemon juice, water, salt, and yeast and blend them well.
Pop into the refrigerator for 30 minutes to solidify slightly.

To Make the Cups:

Using a circular cookie cutter, cut out circles from the tortilla wraps and press them into a cupcake tin.
Bake until the tortilla cups are turning brown and crispy. This will take around 5-7 minutes.
Once baked, spoon a teaspoon of cream cheese into each cup, then add a drizzle of pesto and finish it off with some sliced sun-dried tomatoes and chives