Vegan Grilled Cheese with Spinach & Cashew Ricotta

Vegan Grilled Cheese with Spinach & Cashew Ricotta

Recipe prepared by Science & Fourchette

Serves 4

This Recipe Uses:

Ingredients

For the cashew ricotta:

  • 1 cup unsalted cashews
  • 1 tablespoon nutritional yeast
  • Juice of 1/2 a lemon
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1 tablespoon of fresh basil, oregano or parsley (optional)
  • Salt and pepper

For the vegan grilled cheese with spinach:

Preparations

For the cashew ricotta:

  • Put all ingredients for the cashew ricotta in the bowl of a food processor. Mix the ingredients until smooth and creamy. Scrape down the sides of the bowl as needed. Pepper generously and lightly salt. Set aside.

For the vegan grilled cheese with spinach:

  • In a non-stick pan, wilt the spinach with olive oil. Pepper generously and lightly salt.
  • In a bowl, combine the cashew ricotta and spinach. Set aside.
  • Spread the ricotta-spinach mixture on 4 slices of bread. Close the sandwiches with the remaining bread slices. In a non-stick pan on medium heat, fry each sandwich for 3 minutes or until golden, then flip. Use a spatula to lightly flatten the sandwich. Leave to fry until both sides are golden brown and the inside is hot.
  • Cut the vegan grilled cheese with spinach and ricotta into wedges and serve with a green salad or soup.
  • NOTE: The cashew ricotta can be made in advance and keeps for 5 to 7 days in a sealed container in the refrigerator.

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