Vegan Artichoke Spinach 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, place raw almonds in the water, and boil for 2 minutes.
Drain the almonds in a colander, rinse with cold water to cool, and blot dry with a paper towel.
Gently squeeze the almonds to loosen the skins, then set the skinless almonds aside. Remove tofu from the package, wrap in a clean kitchen towel, and squeeze 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. The mixture will be lumpy, which is okay.
In a small pan, cook chopped spinach with 1 tablespoon of water for 1 minute or until wilted.
Combine the ricotta mixture and cooked spinach in a bowl, mix well, and season with additional salt or seasonings to taste.
Rinse and roughly chop the artichoke hearts. In the same pan used for the spinach, sauté the artichokes for 4 minutes with 2 tablespoons of water, lightly season with salt and pepper, then turn off the heat and set aside.
Spread vegan butter on one side of each bread slice. Heat a griddle pan over medium-high heat. Place 2 bread slices on the griddle, buttered side down. Spread almond ricotta on each, top with artichokes, and place another bread slice on top, buttered side up. Cook until the bottom is browned, then flip and cook until the other side is toasted.
