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    Home » Recipes » Salads & Dressings

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

    Published: Jun 12, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Vegan cobb salad pin.
    Vegan cobb salad pin.

    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”.

    Jump to:
    • Why you’ll love it
    • Ingredients + Substitutions
    • Instructions
    • Equipment
    • Storage
    • Expert Tips
    • More delicious vegan salads
    • 📖 Recipe

    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

    • Large salad in white serving bowl with lemons, pecans, and cranberries around it.
      Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free]
    • close up bean salad
      Oil Free Cowboy Caviar [Dip or Salad]
    • Bowl with corn salad and cutting board with cilantro, cucumber and lemon beside it.
      Vegan Elote Salad [Oil Free + SO Easy!]
    • Chickpea avocado and tomato salad in white serving bowl.
      Chickpea Avocado Salad [Oil Free]

    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 dressing on top.

    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
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    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

    Picture of blender on white background.
    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
    Prevent your screen from going dark

    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
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    960 shares

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    Comments

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    1. Angela Allen

      July 29, 2023 at 4:10 pm

      5 stars
      This is a great idea and a fun way to add variety to a salad. The dressing is very good and benefited from time in the refrigerator. While the mushroom bacon wouldn’t fool anyone, it has a nice flavor. I think next time I will try a little liquid smoke to see if pairing with the maple gives an even better bacon-like flavor. The presentation comes off very well.

      Reply
      • Rosa

        July 30, 2023 at 11:08 am

        Glad you enjoyed it, Angela. 🙂
        Liquid smoke would be a great addition. Thanks for the review!

        Reply
    2. jacks

      March 11, 2022 at 4:26 pm

      5 stars
      I made it but without the dressing! so good, thank you 🙂

      Reply
      • Rosa

        March 12, 2022 at 8:25 am

        You’re welcome, glad you enjoyed! 🙂

        Reply
    3. Toni

      May 20, 2021 at 8:26 am

      5 stars
      Everyone at my house loved it! Such a delicious salad!

      Reply
      • rosa

        May 21, 2021 at 9:25 am

        Yay thanks Toni!

        Reply
    4. Meghna

      June 08, 2020 at 8:22 am

      5 stars
      Such an amazing combo and those smoky mushrooms were perfect! 🙂 Thanks a ton for sharing this wholesome cobb salad with us!

      Reply
      • rosa

        June 09, 2020 at 8:08 am

        You’re so welcome Meghna!

        Reply
    5. Veena

      August 15, 2019 at 8:22 am

      5 stars
      Love your combinations to making this salad. Thanks for a great recipe!

      Reply
      • rosa

        August 16, 2019 at 9:25 am

        Thanks for the review!

        Reply
    6. Kelly

      August 12, 2019 at 8:32 am

      5 stars
      This salad and dressing recipe was absolutely awesome! We’ll be cooking up these mushrooms quite frequently for sure!

      Reply
      • rosa

        August 12, 2019 at 9:23 am

        Thanks so much Kelly! I appreciate the feedback, so glad you enjoyed. 🙂

        Reply
    7. Demeter

      July 17, 2019 at 8:07 am

      5 stars
      This has such amazing flavor! We’ll definitely be enjoying this all summer long.

      Reply
      • rosa

        July 18, 2019 at 8:15 am

        Glad to hear that!

        Reply
    8. Vanessa

      May 31, 2019 at 6:59 pm

      5 stars
      My sister made this and brought it over and it was so great! I especially loved the smoky mushrooms and tangy dressing!

      Reply
      • rosa

        May 31, 2019 at 10:21 pm

        Thanks Vanessa, so glad you enjoyed!

        Reply
    9. Mary Bostow

      May 30, 2019 at 9:25 am

      5 stars
      LOVED this Cobb salad. So many colors, flavors, textures – a true winner.

      Reply
      • rosa

        May 30, 2019 at 2:26 pm

        Completely agree, thanks Mary!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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