Vegan Cobb Salad with “Cheesy” White Bean Dressing [Oil Free]

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.

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”.

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.

Ingredients + Substitutions

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

For the salad

• 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

• 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

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

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

For the dressing

Add all the dressing ingredients to your 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.

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.

More delicious vegan salads

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe

Vegan Cobb Salad with “Cheesy” White Bean Dressing

This vegan cobb salad features smoky "bacon" flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion, and a fantastic creamy dressing.

5 from 18 votes

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Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Course: Salad

Cuisine: American, Canadian

Servings: 4 Servings

Calories: 291kcal

Author: Rosa

Equipment

Vitamix Blender

Ingredients

For the Dressing

• ▢ 1.5 cups white cannellini beans approx. 15 ounce can
• ▢ ¼ cup nutritional yeast
• ▢ ¼ 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
• ▢ ¼ cup water

For the Smoky Mushroom "Bacon"

• ▢ 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

For the Salad

• ▢ 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
• ▢ ¼ cup red onion diced

US Customary – Metric

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Instructions

For the Dressing

• Add all the dressing ingredients to your blender and process until smooth. Transfer to a bowl or jar and set aside.

For the Mushrooms

• In a large skillet, add the sliced mushrooms, tamari, maple syrup, and smoked paprika. Sauté until reduced and liquids are absorbed, approx. 6-8 minutes. Set aside.

For the Salad

• Add the lettuce to a large serving dish and arrange the mushrooms and remaining toppings in rows, or evenly sprinkled. Serve with the dressing on top or on the side.

Notes

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 topping options include:

• Black or green olives
• Chives or scallions
• Cucumber
• Shredded carrots or cabbage
• Red kidney beans or crispy chickpeas
• Chopped pickles

Keep leftover salad and dressing stored separately in the refrigerator for 3-4 days.

Nutrition

Calories: 291kcal | Carbohydrates: 43g | Protein: 16g | Fat: 9g | Sodium: 738mg | Potassium: 1528mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1882IU | Vitamin C: 22mg | Calcium: 113mg | Iron: 5mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.