Vegan Blueberry Grilled Cheese with Mint Pesto To make the mint pesto, combine mint and/or basil, sunflower seeds, nutritional yeast, olive oil, lemon and salt in a food processor or high speed blender. Pulse until smooth. Add more salt to taste and set aside. Heat a skillet over medium heat and place one slice in the pan butter side down, followed by the mint pesto, tofu ricotta and blueberry compote
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