Vegan Cobb Salad

Everyone loves a good cobb salad. Filled with juicy ingredients and huge flavour, it rarely disappoints. It's a classic.
We've created our modern day take on the cobb salad making it dairy-free, vegetarian, vegan. 
With coconut bacon, cashew cheese and chick peas, you won't miss the classic cobb salad you've always known! 

Coconut Bacon
  • 1 tsp. DME™ Coconut Oil, melted
  • 1 Tbsp. tamari or soy sauce
  • 1 Tbsp. liquid smoke
  • 1 tsp. maple syrup
  • Pinch of salt
  • 1 cup large coconut flakes

Cashew Cheese

  • 1/2 cup cashews, soaked 1-2 hours
  • 2 Tbsp. lemon juice
  • 1 Tbsp. water
  • 3 Tbsp. nutritional yeast
  • 1 small clove garlic, minced
  • 1 tsp. apple cider vinegar
  • 1 tsp. mustard powder
  • 1 tsp. dried mixed herbs
  • 1/4 tsp. salt
  • Pinch of pepper


  • 1/2 cup Alpha Balance™ Oil
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. lemon juice
  • 1/2 tsp. mustard powder
  • 1/2 tsp. coconut sugar
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. minced garlic
  • Pinch of salt and pepper 
  • 1 head romaine lettuce, torn into bite size pieces
  • 1 tomato, halved and sliced
  • 1 avocado,chopped
  • 1 can organic chickpeas, rinsed


  1. Preheat oven to 350°F. Combine all coconut bacon ingredients (except coconut) in a small bowl. Toss the coconut flakes in mixture until evenly coated. Spread out on a parchment lined baking sheet. Bake for 5 minutes. Toss coconut and bake for another 5 minutes, or until nicely browned. Make sure not to over cook.
  2. Place all cashew cheese ingredients in a food processor. Blend until desired consistency is reached. We left ours slightly chunky to represent more of a feta cheese texture.
  3. Blend all dressing ingredients together. 
  4. Toss lettuce with a little bit of dressing at a time, depending on how coated you like your salad. Pile on your toppings until you have the perfect vegan cobb salad. Serve and watch your guests smile!

Serves 4

Alpha Health
Alpha Health


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