Vegan Artichoke Grilled Cheese
Ingredients
- 8 slices of sourdough bread or bread of choice
- 1 (14 oz) can artichoke hearts in water
- 2 tbsp vegan butter
Almond ricotta
- 1 (14 ounce) package firm tofu
- 1 cup raw almonds
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tsp pepper
- 3 cups chopped spinach
- 1/2 cup unsweetened almond milk
Preparation
Bring a small pot of water to a boil and add the raw almonds, then boil for 2 minutes.
Drain the almonds and rinse with cold water, then blot dry with a paper towel.
Gently squeeze the almonds to remove the skins and set the skinless almonds aside.
Remove the tofu from its package and squeeze it in a clean towel for 20 seconds to remove excess water.
In a food processor or blender, combine the tofu, blanched almonds, nutritional yeast, almond milk, garlic powder, onion powder, salt, and pepper, then blend for 1-2 minutes until smooth, adding more milk if necessary.
Cook the chopped spinach in a small pan with 1 tablespoon of water for 1 minute until wilted.
Mix the cooked spinach into the ricotta mixture in a bowl and adjust seasoning if needed.
Rinse and chop the artichoke hearts, then sauté them in the same pan with 2 tablespoons of water for 4 minutes, lightly seasoning with salt and pepper, and set aside.
Spread vegan butter on one side of each bread slice.
Heat a griddle pan to medium-high heat.
Place two bread slices on the griddle, buttered side down, spread with almond ricotta, add artichokes, and top with another bread slice.
Cook until the bottom is browned, then flip and cook until the other side is toasted.
