Vegan Bacon and Cheese Salad
Elevate your salad game with this irresistible Vegan Bacon and Cheese Salad, a plant-based twist on a classic favorite! Featuring smoky, caramelized tempeh "bacon," made with a flavorful marinade of soy sauce, maple syrup, and smoked paprika, this salad delivers bold, savory notes in every bite. Creamy, tangy cashew cheese—crafted from soaked cashews, nutritional yeast, and fresh lemon juice—offers a luxurious dairy-free alternative to traditional cheese. Crisp mixed greens, juicy cherry tomatoes, and refreshing cucumber slices form the vibrant base, all lightly dressed with olive oil and balsamic vinegar for a simple yet elegant finish. Ready in just 30 minutes, this gluten-free and vegan salad is perfect as a light main or side dish. Healthy, satisfying, and bursting with flavor, it’s the ultimate recipe for plant-based indulgence!
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Ingredients
- 200 g Tempeh
- 2 tbsp Soy sauce
- 1 tbsp Maple syrup
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 1 cup Cashews
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 0.5 cup Water
- 0.5 tsp Salt
- 150 g Mixed salad greens
- 10 Cherry tomatoes
- 1 Cucumber
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
Directions
Step 1
Start by preparing the cashew cheese. Soak the cashews in hot water for at least 10 minutes; drain.
Step 2
In a blender, combine the soaked cashews, nutritional yeast, lemon juice, water, and salt. Blend until smooth and creamy. Set aside.
Step 3
Slice the tempeh into thin strips for the bacon topping.
Step 4
In a bowl, mix soy sauce, maple syrup, smoked paprika, and garlic powder. Add the tempeh strips and toss them until coated. Let them marinate for 10 minutes.
Step 5
Preheat a nonstick pan over medium heat. Add the marinated tempeh strips and cook for about 5 minutes on each side until crispy. Remove and set aside.
Step 6
Wash and dry the mixed salad greens, then place them in a large salad bowl.
Step 7
Halve the cherry tomatoes and thinly slice the cucumber. Add them to the salad bowl with the greens.
Step 8
Drizzle olive oil and balsamic vinegar over the salad greens and toss to combine.
Step 9
Top the salad with the crispy tempeh bacon and spoonfuls of the cashew cheese.
Step 10
Serve immediately and enjoy your vegan bacon and cheese salad!
Nutrition Facts
| Serving size | (2382.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1866.5 |
| Total Fat 115.2g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 13.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2567.0mg | 0% |
| Total Carbohydrate 153.3g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 66.2g | |
| Protein 88.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 546.6mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 6245.3mg | 0% |
Source of Calories