Vegan Cobb Salad with "Cheesy" White Bean Dressing
User Reviews
5
Vegan Cobb Salad with "Cheesy" White Bean Dressing
Description
The Vegan Cobb Salad with "Cheesy" White Bean Dressing centers on a creamy dressing made entirely from cannellini beans blended with nutritional yeast, apple cider vinegar, and spices, giving it a tangy and cheesy flavor without dairy. The smoky mushroom "bacon" adds a rich umami note, prepared by sautéing sliced mushrooms with tamari, maple syrup, and smoked paprika until reduced and tender. Crisp romaine lettuce provides a fresh crunch, complemented by diced avocado, sweet corn, grape tomatoes, and red onion for additional sweetness and sharpness.
The combination results in a balanced salad with diverse textures and a depth of flavors from the smoky, creamy, and fresh components. The ingredients are arranged in rows or scattered evenly on the lettuce, then dressed just before serving or served with the dressing on the side. This salad is suitable for a nutritious meal on its own or alongside other dishes.
By substituting tamari with coconut aminos or water and salt, the recipe can be made soy-free. Various additional toppings such as olives, shredded carrots, or crispy chickpeas can be added for variety. The dressing and salad can be stored separately refrigerated for several days, maintaining freshness.
Ingredients
For the Dressing
- 1.5 cups cannellini beans approx. 15 ounce can, white
- ¼ cup nutritional yeast
- ¼ cup apple cider vinegar
- 2 tablespoons tamari soy sauce or soy sauce if not avoiding gluten, low sodium
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- ¼ cup water
For the Smoky Mushroom "Bacon"
- 1 pound white mushrooms sliced, approx. 4-5 cups sliced, or cremini mushrooms
- 3 tablespoons tamari soy sauce or soy sauce if not avoiding gluten, low sodium
- 1 tablespoon maple syrup
- 2 teaspoons smoked paprika
For the Salad
- 8 cups romaine lettuce chopped, or iceberg lettuce
- 1 avocado diced
- 1 cup corn thawed, if using frozen
- 275 grams grape tomato halved, approx. 1.5 cups, or cherry tomato
- ¼ cup red onion diced
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
- Replace tamari or soy sauce with coconut aminos or a salted broth alternative to make this soy-free.
- Store leftover salad and dressing separately in the refrigerator for 3-4 days to maintain texture and taste.
- Consider adding toppings like olives, shredded carrots, chickpeas, or pickles to customize the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291cal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Sodium | 738mg | 31% |
| Potassium | 1528mg | 33% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 1882IU | 38% |
| Vitamin C | 22mg | 24% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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