Vegan Bacon and Cheese Burger
Indulge in the ultimate plant-based comfort food with this Vegan Bacon and Cheese Burger! This recipe combines smoky, crispy tempeh bacon, a rich and creamy cashew-based cheese sauce, and your favorite vegan burger patty for a mouthwatering experience that's 100% plant-based. The marinated tempeh strips bring bold flavors of soy sauce, liquid smoke, and maple syrup, while the cashew cheese sauce is packed with the nutty goodness of nutritional yeast and a zesty hint of lemon. Layered with fresh lettuce, juicy tomato, tangy pickles, and a dollop of vegan mayo on toasted vegan buns, this burger will satisfy your cravings without compromise. Perfect for weeknight dinners or weekend cookouts, this recipe is easy to follow and ready in under an hour. Enjoy comfort food reimagined—completely dairy-free and guilt-free!
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Recipe Information
Ingredients
- 200 grams tempeh
- 2 tablespoons soy sauce
- 0.5 teaspoon liquid smoke
- 1 tablespoon maple syrup
- 0.5 teaspoon paprika
- 1 cup cashews
- 0.25 cup nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 3 cups unsweetened almond milk
- 4 vegan burger patties
- 4 vegan burger buns
- 4 lettuce leaves
- 1 large tomato
- 0.5 small red onion
- 4 tablespoons vegan mayonnaise
- 4 slices pickles
Instructions
Start by preparing the tempeh bacon: slice the tempeh into thin strips.
In a bowl, mix the soy sauce, liquid smoke, maple syrup, and paprika. Marinate the tempeh strips in the mixture for at least 15 minutes.
For the cheese sauce, soak the cashews in hot water for 10 minutes, then drain.
Blend the soaked cashews with nutritional yeast, lemon juice, garlic powder, onion powder, and 1/2 cup of almond milk until very smooth. Add more almond milk gradually to achieve a cheese sauce consistency.
In a non-stick pan over medium heat, cook the marinated tempeh strips for 3-5 minutes per side until crispy.
In the same pan, cook the vegan burger patties according to package instructions, usually 3-5 minutes per side.
Toast the vegan burger buns on a skillet until golden brown.
Assemble the burgers: Spread 1 tablespoon of vegan mayonnaise on each bottom bun. Layer with a lettuce leaf, a burger patty, a few strips of tempeh bacon, a generous drizzle of the cheese sauce, tomato slice, red onion rings, and pickle slice. Top with the other half of the bun.
Serve the vegan bacon and cheese burgers immediately while warm.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 44.0 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1666 mg | 128% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2581 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
