Healthy, Lunch, Sandwiches/Wraps, Stove Top, Summer, Vegan

Vegan Herbed Ricotta Grilled Cheese

Putting a fresh twist on the classic with this Vegan Herbed Ricotta Grilled Cheese. Piled with creamy tofu ricotta, heirloom tomatoes and fresh herbs then pan fried in olive oil until golden brown and crispy. Indulgent and satisfying, yet secretly kind of healthy!

Vegan herbed ricotta grilled cheese

What You’ll Need to Make Herbed Ricotta Grilled Cheese

Extra Firm Tofu: Loaded with protein, tofu will blend up nice and creamy in the food processor. It also has a pretty mild taste, making it the perfect base to add all our cheesy flavors.

Olive oil: Since tofu itself does not contain that much fat, olive oil adds richness to the ricotta. You’ll also need a good amount for cooking the grilled cheese.

Nutritional yeast: For that savory cheesy flavor.

Miso: When paired with nutritional yeast, miso adds another element of umami plus a nice saltiness that’s reminiscent of cheese. I recommend using white, or shiro miso paste as it has a milder flavor.

Lemon Juice: For some tang and brightness.

Fresh Herbs: The key here is using fresh herbs, which have so much more flavor than dried. You can really use whatever you have on hand, but I recommend a blend of basil, oregano, parsley and mint.

Tomato: Good tomatoes go a long way. If they’re in season, go for the heirloom ones.

Sourdough Bread: Since that crispy crunchy bread may be one of the best parts of a grilled sandwich, make sure you choose a high quality loaf of sourdough. Preferably one you can cut yourself, for thick robust slices.

Vegan herbed ricotta

How to Make Vegan Ricotta

This is my go-to vegan ricotta recipe and its perfect for this ricotta grilled cheese. It’s so easy, no need to press the tofu or soak anything before hand. All you need is a food processor, a block of tofu and a few other pantry ingredients.

First, we want to squeeze out as much moisture from the tofu as possible so the ricotta doesn’t end up to thin. Wrap the tofu block in a clean kitchen towel and press it down on all sides. If the tofu crumbles that’s ok.

Add the tofu to the bowl of a food processor along with the other ingredients. Blend until very smooth. Depending on the power of your food processor this may take up to 3 minutes of continuous blending. Once creamy, fold in the herbs and it’s good to go!

This vegan ricotta can also be made in a high speed blender, it just takes a little longer. Make sure you scrape down the sides between every blend.

Vegan herbed ricotta grilled cheese

More Plantbased Recipes to Try

Vegan herbed ricotta grilled cheese

Vegan Herbed Ricotta Grilled Cheese

Yield: 2 Grilled Cheeses
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Crisp and crunchy vegan grilled cheese with creamy tofu ricotta, fresh herbs and summer tomatoes. Quick, easy and super delicious (but secretly kind of healthy!)

Ingredients

  • 1 14 oz block extra firm tofu, drained
  • 1/4 cup olive oil + more for grilling
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 1/2 tbsp light miso paste
  • 3/4 tsp salt
  • 1/2 cup fresh chopped herbs (parsley, oregano, basil and/or mint)
  • 8 slices sourdough bread
  • 1-2 heirloom tomatoes, sliced

Instructions

  1. Wrap the tofu in a clean kitchen towel and squeeze out as much moisture as possible. Add to the bowl of a food processor along with the olive oil, nutritional yeast, lemon juice and salt. Blend until smooth, scraping down the sides as needed. Transfer to a bowl and fold in the chopped herbs.
  2. To assemble each grilled cheese, spread about a 1/2 cup of ricotta on one slice of bread and top with tomato slices and more herbs if desired. Smear a little more ricotta on the other slice of bread so it sticks and place it on top.
  3. Heat a skillet over medium heat and coat the bottom with a thin layer of oil. Place the sandwich in the skillet and cook until deeply golden brown. Flip and repeat for the other side. Serve warm.

Notes

Since you will probably end up with leftover ricotta, it can keep in the fridge for up to 5 days. Try it as a dip for crackers, a pizza topping or spread it on veggie sandwiches.

Nutrition Information:
Yield: 4 Serving Size: 1 grilled cheese
Amount Per Serving: Calories: 605Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1464mgCarbohydrates: 76gFiber: 7gSugar: 9gProtein: 29g

All nutritional info is an estimation

Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

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