Vegan Artichoke Almond Ricotta Grilled Cheese
Ingredients
- 8 slices sourdough bread or bread of choice
- 1 (14-ounce) can artichoke hearts, in water
- 2 tablespoons vegan butter
Almond ricotta
- 1 (14-ounce) package firm tofu
- 1 cup raw almonds
- 1/2 teaspoon salt
- 4 tablespoons nutritional yeast
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/4 teaspoon pepper
- 3 cups chopped spinach
- 1/2 cup unsweetened almond milk
Preparation
Bring a small pot of water to a boil, place raw almonds in the boiling water, and boil for 2 minutes.
Drain the almonds in a colander, rinse with cold water, and blot dry with a paper towel.
Gently squeeze the almonds to loosen the skins, set the skinless almonds aside, and press the tofu by wrapping it in a kitchen towel and squeezing for 20 seconds to remove excess water.
In a food processor, combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt, and pepper; blend for 1-2 minutes until no chunks remain, adding more almond milk if needed.
In a small pan, cook chopped spinach with 1 tablespoon of water for 1 minute until wilted.
Combine the ricotta mixture and cooked spinach in a bowl, mix well, and adjust seasoning with salt if needed.
Rinse and roughly chop the artichoke hearts, then sauté in the same pan with 2 tablespoons of water for 4 minutes, seasoning with salt and pepper; set aside.
Spread vegan butter on one side of each bread slice, heat a griddle pan to medium-high, place bread buttered side down, spread almond ricotta on each, top with artichokes, cover with another bread slice, and cook until browned on both sides.
