Name: Vegan Cobb Salad with "Cheesy" White Bean Dressing
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 1.5 cups white cannellini beans (approx. 15 ounce can); 1/4 cup nutritional yeast; 1/4 cup apple cider vinegar; 2 tablespoons low sodium tamari (or soy sauce if not avoiding gluten); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried dill weed; 1/4 cup water; 1 pound white or cremini mushrooms (sliced, approx. 4-5 cups sliced); 3 tablespoons low sodium tamari (or soy sauce if not avoiding gluten); 1 tablespoon maple syrup; 2 teaspoons smoked paprika; 8 cups romaine or iceberg lettuce (chopped); 1 avocado (diced); 1 cup corn (thawed, if using frozen); 275 grams grape or cherry tomatoes (halved, approx. 1.5 cups); 1/4 cup red onion (diced)

This vegan cobb salad is loaded with delicious toppings and well-rounded flavours. Featuring smoky “bacon” flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion, and a fantastic creamy dressing.

Vegan cobb salad with cheesy dressing on top.

This recipe was originally published in March 2019. It has been updated for content and photos.

This salad is perfect all year long, whether it’s breakfast, brunch, potlucks, picnics, or BBQs.

Enjoy it as a main course or as a side dish with some vegan chicken-less burgers or cauliflower buffalo “wings”.

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Why you’ll love it
Ingredients + Substitutions
Instructions
Equipment
Storage
Expert Tips
More delicious vegan salads
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Why you’ll love it

Tons of great flavours and textures: smoky, sweet, crisp, rich, creamy, + more!
This salad is only vegan, but WFPB (whole food plant-based) + oil-free!
Low in calories and fat, especially compared to classic cobb salads.
It’s allergen friendly: nut-free, gluten-free, dairy-free, egg-free, and a simple swap can make it soy-free too.
Wholesome, nutrient-dense, and rich in protein, thanks to our white bean dressing.

Salad with red onion, corn, mushrooms, tomatoes, and avocado on top.

Ingredients + Substitutions

Here’s everything you’ll need to make this delicious vegan cobb salad recipe.

For the salad

Ingredients for vegan cobb salad in prep bowls.

Mushrooms: Button, white, baby bella, portobello, or cremini mushrooms are all great.
Seasoning: Tamari (or soy sauce) with maple syrup and smoked paprika gives the mushrooms its smoky “bacon” flavouring. You may also add some liquid smoke if you prefer extra smokiness.
Lettuce: I like iceberg or romaine lettuce but you may use any lettuce you have on hand.
Tomatoes: I like grape or juicy cherry tomatoes that have been sliced in half. Or you may dice Roma or another variety of tomato.
Corn: Canned, fresh, or frozen all work well. Make sure to thaw first if using frozen.
Avocado: Use a ripe avocado for the best flavour and texture.
Onion: I like red onion here for its zesty flavour, but white onion works as well.

For the “cheesy” dressing

Ingredients to make vegan cheesy dressing in prep bowls.

White beans: For the base of the creamy dressing. You may sub for another white bean or chickpeas if you’d like.
Vinegar: I like apple cider vinegar, but red wine vinegar or lemon juice also work.
Tamari: Adds salty and savoury flavour. You may sub with soy sauce if you don’t require a gluten-free option.
Nutritional yeast: Adds cheesy flavour to the dressing.
Seasoning: Dill, garlic powder, and onion powder all enhance the flavour of the salad dressing.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Start by chopping your veggies and set them aside. Then make the “bacon” mushrooms.

For the mushroom bacon

Mushrooms and paprika inside cast iron pan.

Add the mushrooms Tamari, maple syrup, and smoked paprika to a pan.

Sautéed mushrooms inside a cast iron pan.

Sauté until reduced and the liquids have absorbed, approx. 6-8 minutes.

For the dressing

White beans, seasoning and vinegar inside blender.

Add all the dressing ingredients to your blender.

Vegan cheesy salad dressing inside blender.

The process until completely smooth.

NOTE: Start with ¼ cup of water and add more if a thinner consistency is desired.

For the assembly

Add all the lettuce to a large serving dish and arrange the toppings (mushrooms, corn, tomato, avocado, red onion) in rows, or you may evenly sprinkle them all over. Either is fine.

Serve the dressing on the side so everyone may dress their own salad to their liking. Plus, if there are leftovers, the lettuce will stay crisp in the fridge.

Vegan cobb salad with avocado, tomatoes, mushrooms, corn and onions.

Equipment

You may use a blender OR a food processor to make the salad dressing. However, you’ll get a smoother, creamier result in a high speed blender.

Storage

Keep the vegan cobb salad and the cheesy dressing in separate containers for longer lasting leftovers. When stored separately, they’ll keep for 3-4 days in the refrigerator.

You may also freeze the salad dressing in a freezer-safe airtight container for up to 3 months.

Expert Tips

Make it soy-free by using coconut aminos to replace the tamari/soy sauce. Or if you don’t have that on hand, use a little water and salt, or salty broth with similar results.

Sub or omit any ingredients you don’t like. Other veggies and topping options include:

Black or green olives
Chives or scallions
Cucumber, beets
Shredded carrots or cabbage
Red kidney beans or crispy chickpeas/garbanzo beans
Chopped pickles or beets
Asparagus, cucumber, or green beans

More delicious vegan salads

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Buon appetito

Rosa

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Comments

5 from 19 votes (5 ratings without comment)

Why you’ll love it