Introduction

Take your grilled cheese game to a whole new level with this High-Protein Plant-Based Blueberry Grilled Cheese! Combining creamy vegan ricotta, a sweet-tart blueberry compote, and fragrant mint pesto, this sandwich is an explosion of unexpected yet harmonious flavors. Perfect for breakfast, lunch, or even a gourmet brunch, this high-protein, plant-based twist on a classic is as satisfying as it is unique.

High-Protein Plant-Based Blueberry Grilled Cheese Recipe

Ingredients

Serves Two

For the Sandwich:

• 4 slices sourdough bread
• 1 tablespoon vegan butter or mayonnaise
• 1 cup vegan ricotta

For the Blueberry Compote:

• 1 1/2 cups blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch (optional, for thickening)

For the Mint Pesto:

• 3 cups packed fresh mint and/or basil leaves
• 2 tablespoons sunflower seeds
• 2 tablespoons nutritional yeast
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1/2 teaspoon salt, plus more to taste

Directions

1. Prepare the Blueberry Compote:
   • In a small saucepan, combine blueberries, sugar, 1 tablespoon of water, and cornstarch (if using).
   • Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
   • Continue to cook uncovered for 15-20 minutes, until the compote is thick enough to coat the back of a spoon.
   • Stir in lemon juice, transfer to a bowl, and refrigerate until ready to use.
2. Make the Mint Pesto:
   • In a food processor or high-speed blender, combine mint and/or basil, sunflower seeds, nutritional yeast, olive oil, lemon juice, and salt.
   • Pulse until smooth, scraping down the sides as needed. Taste and adjust seasoning with more salt if desired. Set aside.
3. Assemble the Sandwiches:
   • Spread vegan butter or mayonnaise on one side of each slice of sourdough bread.
   • Heat a skillet over medium heat.
   • Place one slice of bread in the skillet, buttered side down. Layer the following on top:
     • A generous spread of mint pesto
     • 1/2 cup of vegan ricotta
     • A few spoonfuls of blueberry compote
   • Place the second slice of bread on top, buttered side facing up.
4. Cook the Sandwiches:
   • Cook the sandwich until the bottom is golden brown, about 3-5 minutes.
   • Carefully flip and cook the other side until golden brown and the filling is warmed through. Be gentle when flipping to prevent the filling from spilling out.
   • Repeat with the second sandwich.
5. Serve:
   • Slice each sandwich in half and serve warm. The combination of savory, sweet, and tangy flavors is best enjoyed fresh off the skillet.

Conclusion

This High-Protein Plant-Based Blueberry Grilled Cheese is a masterpiece of flavor and texture. The creamy ricotta, sweet and tangy blueberry compote, and herbaceous mint pesto come together in a sandwich that’s indulgent yet wholesome. Perfect for any meal, this creative twist on a classic will leave you and your guests raving. Enjoy!