Vegan Artichoke Grilled Cheese


This Vegan Artichoke Grilled Cheese is the gourmet grilled cheese you didn't know you needed! It's so delicious. You could definitely craft a killer classic grilled cheese with just two slices of bread, some earth balance vegan butter and a couple of slices of vegan (We like chao, by fueled roast) cheese. But I thought why not amplify it a bit and make a gourmet grilled cheese that will have all of us drooling.

This recipe came to life because of left over almond ricotta I had sitting in the fridge. Chancy was coming home from work soon and I didn’t have an exact plan of what I was making for dinner. It was the end of the week and I have a few slices of sourdough bread and a random can of artichokes in my pantry…I threw it all together and that is how this came alive!








4 Sandwiches

  • 8 slices of sourdough bread or bread of choice
  • 1 (14 ounce can) artichoke hearts, in water
  • 2 tbsp vegan butter ( I use earth balance)

For the almond ricotta

  • 1 (14 ounce) package of 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


  • Small pot
  • Blender or food processor
  • Small pan
  • Medium bowl




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  1. Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
  2. 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.
  3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
  4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
  5. 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.
  6. In a small pan, cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
  7. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.
  8. 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 seat aside until ready to assemble.
  9. Spread vegan butter on one side of each of the bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread a generous amount of almond ricotta , place artichokes on top of the ricotta, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted! ENJOY!


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