Vegan Blueberry Grilled Cheese (Print Version)
# Ingredients:
→ Bread
01 -
4 slices sourdough bread
→ Spread
02 -
1 tbsp vegan butter or mayonnaise
→ Filling
03 -
1 cup vegan ricotta
→ Blueberry Compote
04 -
1 1/2 cups blueberries
05 -
2 tbsp granulated sugar
06 -
1 tbsp lemon juice
07 -
2 tsp cornstarch (optional)
→ Mint Pesto
08 -
3 cups mint and/or basil, packed
09 -
2 tbsp sunflower seeds
10 -
2 tbsp nutritional yeast
11 -
3 tbsp olive oil
12 -
Juice of 1 lemon
13 -
1/2 tsp salt, plus more to taste
# Instructions:
01 -
Heat blueberries, sugar, 1 tbsp of water, and cornstarch (if using) in a small saucepan over medium heat. Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Stir in lemon juice and refrigerate until ready to use.
02 -
Combine mint and/or basil, sunflower seeds, nutritional yeast, olive oil, lemon juice, and salt in a food processor or high-speed blender. Pulse until smooth. Add more salt to taste and set aside.
03 -
Spread vegan butter or mayonnaise on both slices of bread. Heat a skillet over medium heat and place one slice in the pan, butter side down. Layer on mint pesto, tofu ricotta, and blueberry compote. Top with the second slice of bread, buttered side facing up. Avoid pressing down on the sandwich to prevent the filling from squishing out.
04 -
Cook the sandwich in the skillet until golden brown, then flip and repeat for the other side. Serve warm.
# Notes:
01 -
Wild frozen blueberries are sweeter and ideal for this compote. Mint pesto and blueberry jam can be substituted with store-bought versions for convenience.