Vegan Artichoke Grilled Cheese
Ingredients
- 8 slices sourdough bread or bread of choice
- 1 (14oz) can artichoke hearts, drained and rinsed
- 2 tbsp vegan butter
Almond ricotta
- 1 (14 ounce) package firm tofu, drained and pressed
- 1 cup raw almonds, blanched and peeled
- 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
Almond ricotta
Blanch raw almonds in boiling water for 2 minutes
Drain almonds, rinse with cold water, and blot dry
Peel the almonds by gently squeezing to loosen the skins
Press tofu by wrapping in a towel and squeezing for 20 seconds to remove excess water
Blend tofu, blanched almonds, nutritional yeast, almond milk, garlic powder, onion powder, salt, and pepper until smooth, adding more almond milk if needed
Cook chopped spinach in a small pan with 1 tablespoon water until wilted
Combine the blended ricotta mixture and cooked spinach; mix well and adjust seasoning with salt and pepper
Sandwich assembly
Rinse and roughly chop artichoke hearts
Sauté artichokes in a pan with 2 tablespoons water for 4 minutes, seasoning with salt and pepper
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 the almond ricotta mixture on the unbuttered side of one slice and top with artichokes
Place the second slice on top, buttered side up, to form a sandwich
Cook until the bottom is browned, then flip and cook until the other side is toasted
