This tart blueberry spread is the definition of summer. Not only are there nutritious blueberries, packed with antioxidants, it’s also made with simple, healthy ingredients like cherries, mint, spinach, lemon juice and sunflower seeds. I can imagine that this light, fresh spread would go perfectly with a summery vegan cheese board and a cold glass of rosé.
I chose to make a grilled cheese sandwich using our homemade gooey + fresh cashew mozzarella. The tart blueberry pesto complements the mild cashew cheese so well that you’ll be eating this all summer long.
Whenever I post a photo of this sandwich, I get all the comments like “recipe!? RECIPE?!” and I knew I couldn’t hold off any longer.
So here it is – Vegan Grilled Cheese with a Cherry Blueberry Spread. My advice is to go lighter on the cheese than I did in these photos. It was way too much to eat LOL not saying I didn’t try. Use extra blueberries and cherries for garnish!
This tart pesto is made with fresh blueberries, cherries, mint, spinach, and sunflower seeds. It's easy to make and is a wonderful spread for vegan cheese or added to fresh salads.
- 1/4 cup fresh cherries pitted
- 1/2 cup blueberries plus more for garnish
- 2 tablespoons fresh mint
- 2 cups fresh spinach
- 1/4 cup sunflower seeds
- 1/4 cup lemon juice
Add all ingredients to a food processor. Process on high until smooth and creamy.
Spread 2-3 tablespoons of vegan mozzarella cheese* on a slice of bread (your choice). Spread 2 tablespoons of blueberry pesto on another slice of bread. Add a few extra blueberries on top of the spread. Sandwich the two slices together.
In a frying pan over medium heat, melt one tablespoon of vegan butter. Place the sandwich on top of the vegan butter and cook until golden brown. Flip and repeat with the other side.
- You can use any cheese that you like but we recommend our easy, 15-minute vegan cashew mozzarella