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Between two pieces of sourdough, this vegan sandwich pairs mint pesto with blueberries to make pure magic. It sounds weird at first, but when you mix tofu ricotta, sweet berry jam, and bright herb pesto, you'll get a taste that wins over even hardcore cheese fans. Every mouthful blends rich savory flavors with sweet and herby hints just right.
I came up with this one day when I wanted comfort food but something more interesting than your typical grilled cheese. After trying that first bite, it quickly became what I make to impress lunch guests, including those who don't usually like vegan food.
Ingredients
- Sourdough bread: Good quality bread with sturdy texture stands up to the fillings and gets perfectly crunchy
- Vegan butter or mayonnaise: Gives you that beautiful golden crust just like regular grilled cheese
- Vegan ricotta: Adds that smooth, rich base that keeps everything together
- Blueberries: Frozen wild ones pack more flavor punch and give a gorgeous purple color
- Granulated sugar: Takes the edge off the blueberries' sourness
- Lemon juice: Perks up and brings out more of the berry taste
- Cornstarch: You can skip it, but it helps make sure your bread doesn't get mushy
- Fresh mint or basil: Mint brings surprising freshness while basil gives you that classic pesto taste
- Sunflower seeds: Gives crunch and nutty flavor without using common allergy triggers
- Nutritional yeast: Brings that cheese-like flavor without any dairy
- Olive oil: Pulls the pesto together and adds some richness
How To Make Vegan Blueberry Grilled Cheese with Mint Pesto
- Cook up your berry mixture:
- Put blueberries, sugar, water, and cornstarch in a pot over medium heat. Let it bubble without a lid for 15-20 minutes until it gets thick enough to stick to a spoon. Add lemon juice and let it cool down completely for better flavor.
- Whip up the mint pesto:
- Throw mint or basil, sunflower seeds, nutritional yeast, olive oil, lemon juice and salt in a food processor and blend until smooth. Give it a taste and add more of whatever it needs. You want it bright green, smelling amazing, and a bit thick.
- Put your sandwich together:
- Spread vegan butter or mayo on the bread's outside. Put one slice buttered side down in a hot pan. Add layers of mint pesto, tofu ricotta, and blueberry mixture before covering with the second bread slice, buttered side facing up.
- Get it nice and toasty:
- Let the sandwich cook without moving it until it's golden brown, around 3-4 minutes each side. Flip carefully with a spatula so the filling doesn't spill out. You're aiming for crispy bread outside and warm gooey stuff inside.
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Those wild blueberries really make this special. When cooked, they turn into these amazing little bursts of sweet jam that work so well against the creamy vegan ricotta. My partner usually turns their nose up at fake cheese but now asks for this sandwich on weekends.
Make-Ahead Options
What's great about this sandwich is you can prep everything beforehand. The blueberry mix and mint pesto will stay good in sealed containers in your fridge for about 5 days. The vegan ricotta keeps well for 3–4 days when refrigerated. With everything ready to go, you can throw together a fancy grilled cheese in just minutes whenever you want one.
Creative Variations
You can switch things up easily with this sandwich idea based on what you've got. Try using strawberries or blackberries instead of blueberries for different tastes. The mint pesto works great with other herbs too, like cilantro or even arugula if you want some pepper kick. You can also try different breads like ciabatta, whole grain, or even good quality gluten-free bread if that's what you need.
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Serving Suggestions
This grilled cheese is great on its own but can become a full meal experience. For brunch, pair it with a simple green salad with lemon dressing. For dinner, serve it with tomato soup for that classic comfort food feel but with a fancy twist. The sandwich cuts cleanly for a nice presentation, making it perfect when you have guests over who won't believe something so tasty has no animal products at all.
Frequently Asked Questions
- → Is store-bought pesto and jam okay?
Absolutely! If you’re short on time, store-bought pesto and jam work fine. But homemade versions are easy and bring in extra flavor.
- → What’s the best bread for this?
Go for sourdough bread. It’s sturdy and tangy, which pairs really well with the fillings.
- → Can I replace mint in the pesto?
Sure! You can switch it up with basil or even mix mint and basil for a fresh twist.
- → How do I make the compote thicker?
If you like it thicker, stir in 2 teaspoons of cornstarch while cooking. Just dissolve it in water first to avoid lumps.
- → Can I prep the sandwich in advance?
You can make the pesto and compote ahead of time, but it’s best to grill the sandwich fresh for the best taste and crunch.
- → What’s a good vegan ricotta sub?
Vegan cream cheese is a quick substitute. Or whip up your own using tofu, nutritional yeast, and some lemon juice.