Vegan Blueberry Grilled Cheese with Mint Pesto Recipe
This Vegan Blueberry Grilled Cheese with Mint Pesto is a creative and delicious sandwich that combines creamy vegan ricotta, sweet blueberry compote, and a fresh, aromatic mint pesto. The sourdough bread is buttered and grilled to crispy golden perfection, making it a perfect sweet and savory treat for brunch or a light meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 sandwiches
- Category: Grilled Cheese
- Method: Frying
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Bread and Spread
- 4 slices sourdough bread
- 1 tbsp vegan butter or mayonnaise
Vegan Ricotta
- 1 cup vegan ricotta
Blueberry Compote
- 1 1/2 cups blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch (optional)
- 1 tbsp water
Mint Pesto
- 3 cups packed mint and/or basil
- 2 tbsp sunflower seeds
- 2 tbsp nutritional yeast
- 3 tbsp olive oil
- Juice of 1 lemon
- 1/2 tsp salt (plus more to taste)
Instructions
- Prepare the Blueberry Compote: In a small saucepan over medium heat, combine blueberries, sugar, 1 tablespoon of water, and cornstarch if using. Bring the mixture to a simmer and cook uncovered for 15-20 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Stir in lemon juice, then remove from heat and refrigerate until ready to use.
- Make the Mint Pesto: In a food processor or high-speed blender, combine the packed mint and/or basil, sunflower seeds, nutritional yeast, olive oil, lemon juice, and 1/2 teaspoon salt. Pulse until smooth and well combined. Taste and adjust salt as needed. Set aside.
- Assemble the Sandwiches: Spread vegan butter or mayonnaise evenly on both sides of each slice of sourdough bread. Heat a skillet over medium heat. Place one slice of bread butter side down onto the skillet. Layer with a generous spread of mint pesto, followed by vegan ricotta, and then the blueberry compote. Carefully top with the second slice of bread, butter side facing up, taking care not to press down to avoid squeezing out the filling.
- Grill the Sandwiches: Cook the sandwich on medium heat until the underside is golden brown and crispy, about 3-4 minutes. Carefully flip and cook the other side until golden brown and the filling is warmed through, another 3-4 minutes.
- Serve: Remove the grilled cheese from the skillet and serve warm, ideally immediately for the best texture and flavor experience.
Notes
- For a thicker compote, use the optional cornstarch; omit if you prefer a looser texture.
- You can substitute basil entirely for mint if preferred or use a mix of both for varied flavor.
- Use vegan ricotta made from tofu, cashews, or store-bought versions according to preference.
- Adjust sweetness of the compote by adding more or less sugar according to taste.
- To make it nut-free, ensure your vegan ricotta and pesto ingredients are all nut-free.
