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 oz) 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.
Place the raw almonds into the boiling water and let boil for 2 minutes.
Drain the almonds immediately in a colander or strainer and rinse with cold water to cool them.
Blot the almonds 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 tofu from package and wrap 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 tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt and pepper, then blend for 1-2 minutes or until there are no chunks.
In a small pan, cook chopped spinach with 1 tablespoon of water for 1 minute or until spinach is wilted down.
Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well.
Taste mixture and add extra salt or seasonings if needed.
Rinse the artichoke hearts and then roughly chop.
In the same pan used for spinach, sauté the artichoke for 4 minutes with 2 tablespoons of water and lightly season with salt and pepper, then turn off heat and set aside until ready to assemble.
Spread vegan butter on one side of each bread piece.
Heat a griddle pan to medium high heat.
Place 2 pieces of bread on the griddle, buttered side down.
On each piece, spread a generous amount of almond ricotta, place artichokes on top, and add the other piece of bread.
When the bottom bread is browned, flip the sandwich and cook until the bread is toasted.
