Vegan Artichoke Almond Ricotta Grilled Cheese
Ingredients
- 8 slices sourdough bread or bread of choice
- 1 (14 oz) 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, add raw almonds, 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 skin, then set the skinless almonds aside. Remove the tofu from the package, wrap in a clean kitchen towel, and squeeze for 20 seconds to drain excess water
In a food processor, combine the 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 the chopped spinach with 1 tbsp of water for 1 minute until wilted
Combine the ricotta mixture and cooked spinach in a medium bowl and mix well. Taste and adjust seasoning with salt or additional seasonings if needed
Rinse the artichoke hearts and roughly chop. Sauté the artichokes in the same pan with 2 tbsp of water for 4 minutes, seasoning with salt and pepper. Turn off the heat and set aside
Spread vegan butter on one side of each bread slice. Heat a griddle over medium-high heat. Place two bread slices buttered side down on the griddle. Spread a generous amount of almond ricotta on each, top with artichokes, and place the remaining bread slices on top. Cook until the bottom is browned, then flip and cook until the other side is toasted
