Vegan Artichoke Grilled Cheese
Ingredients
- 8 slices sourdough bread or bread of choice
- 1 (14oz 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 place raw almonds in it for 2 minutes.
Drain the almonds in a colander or strainer, rinse with cold water to cool, and blot dry with a paper towel.
Gently squeeze the almonds with fingers to remove the skin and set the skinless almonds aside.
Remove tofu from package, wrap in a clean kitchen towel or paper towel, and squeeze for 20 seconds to strain excess water.
In a food processor or high-speed blender, combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt, and pepper, then blend for 1-2 minutes until no chunks remain.
In a small pan, cook chopped spinach with 1 tablespoon of water for 1 minute until wilted.
Combine the ricotta mixture with the cooked spinach in a medium 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, lightly seasoning with salt and pepper, then 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 a generous amount of almond ricotta on each slice, add artichokes on top, and cover with another bread slice.
When the bottom bread is browned, flip the sandwich and cook until the other side is toasted.
