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.
Servings: 6 Servings
Calories: 240kcal
Ingredients
For the Dressing
- 18 oz can white beans drained & rinsed (approx 2 cups)
- 1/4 cup nutritional yeast
- 1/4 cup apple cider vinegar
- 2 tbsp tamari
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dill
- 1/2 cup water
- salt + pepper to taste
For the Salad
- 454 g button mushrooms sliced, or cremini/baby bella
- 3 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 2 tsp smoked paprika
- 8 cups romaine or iceberg lettuce chopped
- 1 avocado diced
- 1 cup corn thawed, if using frozen
- 1 cup grape or cherry tomatoes halved
- 1/4 cup red onion diced
Instructions
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.
Nutrition
Calories: 240kcal | Carbohydrates: 37g | Protein: 14g | Fat: 6g | Sodium: 913mg | Potassium: 1129mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1078IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 4mg