Vegan Blueberry Grilled Cheese (Print Version)
# Ingredients:
→ Sandwich Base
01 -
4 slices sourdough bread
02 -
1 tbsp vegan butter or mayonnaise
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 packed mint and/or basil
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
# Instructions:
01 -
Heat blueberries, sugar, water, and cornstarch (if using) in a small saucepan over medium heat. Bring to a simmer and cook uncovered for 15-20 minutes until thickened, stirring occasionally. 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 blender. Pulse until smooth. Adjust salt as needed and set aside.
03 -
Spread vegan butter or mayonnaise on one side of each bread slice. Heat a skillet over medium heat. Place one slice buttered side down in the pan, layer with mint pesto, vegan ricotta, and blueberry compote. Top with another slice, buttered side up.
04 -
Cook the sandwich until golden brown on one side. Flip carefully and repeat for the other side. Serve warm.
# Notes:
01 -
Store-bought pesto and blueberry jam can replace homemade versions for convenience, though homemade is recommended for superior taste and versatility.
02 -
Using frozen wild blueberries is recommended as they are sweeter and perfectly sized for the compote.