Daily Vegan Recipe - Vegan Artichoke Grilled Cheese

Vegan Artichoke Grilled Cheese

Ingredients:

8 Slices of sourdough bread or bread of choice

1 (14oz can) artichoke hearts, in water

2 tbsp vegan butter

For the Almond Ricotta:

1 (14 ounce) 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

Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.

Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.

Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside. Remove tofu from package and wrap in a clean kitchen towel or paper towel and 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 & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.

In a small pan cook chopped spinach with 1 tbsp on 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 you cooked the spinach in sauté the artichoke for 4 minutes with 2 tbsp on water and lightly season with salt and pepper. Turn off heat then set aside until ready to assemble.