Healthy, Lunch, Sandwiches/Wraps, Spring, Vegan

Vegan Spinach Artichoke Grilled Cheese

For those of you who think that vegan grilled cheeses will never hold a candle to their dairy counterparts, this spinach artichoke grilled cheese just might change your mind. I don’t even like spinach and I’m all over this recipe! For one, it’s delicious. I mean, dollops of creamy vegan ricotta, tender artichoke hearts all sandwiched between two crispy slices of grilled sourdough, what’s not to love? Also, it’s packed with plantbased protein and veggies! Don’t get me wrong—I love a classic grilled cheese, but it’s not really a complete meal. I either feel hungry right afterwards, or I just want to go take a nap. This grilled cheese recipe satisfies that comfort food craving while also adding some nutritional value to your meal!

Vegan healthy spinach artichoke grilled cheese sandwich  recipe

If you’re worried about the ricotta tasting too much like tofu, I can promise you that the flavor is pretty well masked with miso and nutritional yeast, which give it that rich, cheesy flavor. I used to make my grilled cheeses using Earth Balance, which works great, but I found this vegan mayo made with avocado oil at Whole Foods and have been using it instead. I prefer the taste, it’s a little tangier and gets the bread a really nice golden brown.

Vegan Spinach Artichoke Grilled Cheese

Course: lunch, Quick/Easy, VeganCuisine: AmericanDifficulty: Easy


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The best spinach artichoke grilled cheese made with a tofu ricotta, canned artichoke hearts, fresh spinach all sandwiched between two pieces of toasted sourdough. Completely vegan, nut free and made with simple, healthy ingredients, this grilled cheese is the perfect quick and easy lunch!


  • 8 slices sourdough bread

  • 3 tbsp vegan mayonnaise (or butter)

  • 1/2 cup artichoke hearts, drained and quartered

  • For the tofu ricotta:

  • 1 block extra firm tofu, pressed

  • 2 tbsp olive oil

  • 1 tbsp soy sauce

  • 2 tbsp miso paste

  • 1 tbsp nutritional yeast

  • 1 tsp lemon juice

  • 1 garlic clove, chopped

  • 1 tsp salt

  • 2 cups fresh spinach


  • In the bowl of a food processor, combine tofu, olive oil, garlic, nutritional yeast, miso, lemon juice and salt. Pulse until smooth, scraping down the sides as needed. Transfer to a mixing bowl.
  • In a small pan, heat spinach with a splash of water until just wilted—about 3 to 5 minutes. Fold in the spinach with the tofu ricotta.
  • To make the grilled cheese, spread about a tsp of mayo or butter on one side of each slice of bread. Heat a skillet over medium heat then place one slice of bread mayo side down. Top with spoonfuls of tofu ricotta and a handful of artichoke hearts. Slather the other slice of bread with more ricotta, then place it over the artichokes with the mayo side facing up.
  • When golden brown on the bottom, flip with a spatula then repeat for the other side. Serve warm.