Vegan Bacon and Cheese Salad
Elevate your salad game with this irresistible Vegan Bacon and Cheese Salad, a perfect harmony of plant-based boldness and freshness! Featuring crispy, smoky tempeh "bacon" marinated in soy sauce, maple syrup, and smoked paprika, and a velvety cashew cheese blended with nutritional yeast and lemon juice, this recipe is both indulgent and wholesome. Paired with mixed salad greens, juicy cherry tomatoes, and crisp cucumber, every bite is balanced with vibrant flavors and textures. A drizzle of olive oil and balsamic vinegar ties it all together to create a restaurant-worthy dish right at home. Ready in just 30 minutes, this satisfying and nutrient-packed salad is ideal for a quick lunch, dinner, or side dish that’s entirely vegan and utterly delicious! Perfect for keywords like "vegan salad recipes," "plant-based bacon and cheese," and "healthy vegan meals." Enjoy a guilt-free twist on classic comfort flavors!
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Recipe Information
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
Instructions
Start by preparing the cashew cheese. Soak the cashews in hot water for at least 10 minutes; drain.
In a blender, combine the soaked cashews, nutritional yeast, lemon juice, water, and salt. Blend until smooth and creamy. Set aside.
Slice the tempeh into thin strips for the bacon topping.
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.
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.
Wash and dry the mixed salad greens, then place them in a large salad bowl.
Halve the cherry tomatoes and thinly slice the cucumber. Add them to the salad bowl with the greens.
Drizzle olive oil and balsamic vinegar over the salad greens and toss to combine.
Top the salad with the crispy tempeh bacon and spoonfuls of the cashew cheese.
Serve immediately and enjoy your vegan bacon and cheese salad!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 66.2 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6245 mg | 133% | |
*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.
