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; boil for 2 minutes.
Drain the almonds and rinse with cold water to cool them, then blot dry with a paper towel.
Use fingers to gently squeeze the almonds and loosen the skin from them, then set the skinless almonds aside in a bowl.
Remove the tofu from its package and wrap it in a clean kitchen towel or paper towel, then squeeze for 20 seconds to strain excess water.
In a food processor or high-speed blender, combine the tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt, and pepper; blend for 1-2 minutes until there are no chunks.
In a small pan, cook the chopped spinach with 1 tablespoon of water for 1 minute or until wilted.
Combine the ricotta mixture and wilted spinach in a medium-sized bowl and mix well, then taste and add extra salt or seasonings if needed.
Rinse the artichoke hearts and roughly chop them.
In the same pan used for spinach, sauté the chopped artichokes with 2 tablespoons of water for 4 minutes and lightly season with salt and pepper, then turn off the heat and set aside until ready to assemble.
Spread vegan butter on one side of each bread slice.
Heat a griddle pan to medium-high heat.
Place 2 pieces of bread on the griddle with the buttered side down, spread a generous amount of almond ricotta on each, add the artichokes on top, and cover with another piece of bread.
When the bottom bread is browned, flip the sandwich and cook until the other side is toasted.
