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5 from 8 votes

Vegan Cobb Salad with Tangy Cheesy Dressing

Mouthwatering vegan cobb salad with deliciously smoky mushrooms and tangy cheesy dressing. Perfect for your next pot luck.
Prep Time20 mins
Cook Time10 mins
Course: Salad
Cuisine: American, Canadian
Keyword: gluten free, nut free, oil free, refined sugar free, vegan
Servings: 6 Servings
Calories: 237kcal
Author: Rosa


For the Dressing

For the Salad

  • 1 14 oz (400g) package button mushrooms sliced
  • 3 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 1.5 tsp smoked paprika
  • 8 cups romaine or iceberg lettuce chopped
  • 1 avocado sliced
  • 1 cup corn thawed if using frozen
  • 1 cup grape or cherry tomatoes halved
  • 1/4 cup red onion diced


For the Dressing

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

For the Salad

  • In a large skillet, add the sliced mushrooms, tamari, maple syrup and smoked paprika. Sauté until reduced and liquids absorbed and evaporated. This should take about 7-10 minutes. Set aside.
  • Arrange your lettuce in a large serving tray and add all the toppings on top. I lined my toppings in rows, but you may arrange however you like. Serve your salad with the dressing on the side so everyone can dress their own salad as desired.


Calories: 237kcal | Carbohydrates: 37g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 857mg | Potassium: 1133mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6030IU | Vitamin C: 12.5mg | Calcium: 97mg | Iron: 4.4mg