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Vegan Spinach and Artichoke Grilled Cheese cut in half

Vegan Spinach and Artichoke Grilled Cheese

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 1x


Grilled cheese + your favorite dip = the perfect vegan sammie. This vegan spinach and artichoke grilled cheese is creamy, filling and so easy.



  • 6oz baby spinach
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 6oz marinated artichoke hearts, drained
  • 1/2 cup vegan mayo – I used Vegenaise¬†
  • 6oz vegan “mozzarella” – I used Miyokos Mozz
  • 8 slices sourdough bread
  • vegan butter, to taste – I used Earth Balance


  1. In a saute pan over medium heat, add spinach and garlic. Cook until spinach has just wilted (3-5 minutes).
  2. Rinse spinach under cold running water until cool. Squeeze spinach to wring out as much water as possible. Use kitchen scissors or a knife to finely chop the spinach.
  3. In a small mixing bowl, combine spinach, artichoke hearts and vegan mayo.
  4. Spread mixture onto 4 of the bread slices. Top with mozz slices, then the top bread slices.
  5. Reheat the saute pan over medium heat.
  6. Butter the top of each sandwich, and turn butter-side down onto the hot pan. 
  7. When golden on the bottom, butter the top. Then flip sandwiches using a large spatula.
  8. Vegan “cheese” can take a bit longer to melt than dairy cheese. If the grilled bread is crispy and golden on both sides, but you wish to melt the cheese longer: reduce the heat to medium-low and cover the saute pan with a lid for 5 more minutes.


  • This recipe is vegan.
  • For vegetarian, substitute dairy cheese such as mozzarella, gruyere or swiss.
  • For gluten-free, substitute a GF baguette or sliced bread.
  • Category: Lunch
  • Cuisine: American

Keywords: vegan grilled cheese, vegan sandwich