Strawberry Spinach Salad with Maple Balsamic Dressing

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Strawberry Spinach Salad with Maple Balsamic Dressing

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A guaranteed crowd-pleaser, this Strawberry Spinach Salad with Maple Balsamic Dressing, is everything you want in a salad. It’s made with buttery toasted almonds, spicy onion, sweet strawberries, and an exceptionally flavorful dressing. Best of all, it comes together in less than 30 minutes!

strawberry spinach salad with maple balsamic dressing

This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

When I was 20 years old, freshly married, and new to cooking for a crowd, I was bestowed the honor of making the salad for a large family gathering. I confidently accepted the task and choose a simple strawberry and spinach salad that couldn’t fail and would win the hearts and taste buds of my new family.

Not wanting to look unprepared, I made the dressing ahead of time, cut up all the strawberries, and generously salted the spinach. A half an hour and one hot car ride later, I bustled into the crowded kitchen where everyone was beginning to gather and unveiled my perfectly prepared spinach. To my horror, it had shrunken into a slimy version of its formerly fluffy self. After excusing myself and rushing to the nearest grocery store for more spinach, I have never pre-salted a salad again.

Since then, I have been on the quest for salad perfection. One that is simple yet elegant, flavorful as an entree while also complementing a larger meal, and easy to make ahead of time and assemble day of. I feel this recipe is all that. In fact, I make this well-loved recipe each year for Christmas and also for half Christmas at the end of June.

strawberry spinach salad on a plate

Let’s stroll through this salad journey together! Here’s everything you need to know about strawberry and spinach salad:

Choosing your ingredients for the dressing-

This maple balsamic dressing recipe is simple to make and incredibly flavorful. It truly brings the salad alive. You can find all the ingredients at your local grocer. But, just in case, I’ve got some substitutions for you. Here’s a run-down on the ingredients and what I’ve found makes for the best flavor and texture.

Extra virgin olive oil (evoo) for pronounced flavor and richness. You can get as fancy as you want here but I’ve found Kirkland Signature evoo is price friendly and a good match to more expensive brands.

Aged balsamic vinegar is thicker and sweeter than regular balsamic vinegar which can be thin and overly acidic. If you can’t find or don’t have aged balsamic, then use regular balsamic vinegar and substitute the red wine vinegar with additional balsamic.

Dijon mustard is a key emulsifier and flavor booster. It also adds a salty flavor layer which means less salting the dressed salad.

If you want to nerd out with me about salad dressing, here’s a fun video on the science behind emulsifiers  

Maple syrup adds a touch of sweetness with caramel notes and helps balance the acidity of the vinegar. It’s also a liquid sweetener that keeps the dressing at a pourable consistency. I’ve played around with coconut sugar which is tasty but makes the dressing too thick to toss easily.

Flax Butter is a great way to tuck flax into this recipe without ever noticing it’s there. It makes the dressing a bit creamier and adds a hint of nutty flavor. I’m a huge fan of flax butter for all its health benefits and that it’s so convenient to use. You can pop on the O3 Superfoods website to grab some or simply leave this ingredient out.

strawberry spinach salad in a bowl

Choosing your ingredients for the salad-

Strawberries and spinach still top the “dirty dozen” list of fruits and veggies that contain the highest levels of pesticides, so buy organic if you can. Otherwise, give these ingredients a good rinse in cold water and spin or pat them dry before tossing with the dressing. The dressing will happily cling to dry spinach and disappointingly slide off wet spinach.

Click here for a full list of CNN’s “dirty dozen” and “clean fifteen” for 2022.

Sliced almonds and toasted sesame seeds take this salad from tasty to holiday-worthy. It’s easy to toast your own almonds by sautéing them in a pan with vegan butter until they turn a beautiful golden brown. Filling your kitchen with the heavenly aroma of buttery roasted almonds is well worth making the salad alone!

Red onions add subtle spice and crunch. I like to slice them really thin, so each bite has a trace of onion flavor without giving you dragon breath. You can arm yourself with a sharp knife and slice them by hand or use the 1 mm setting on a mandolin.

strawberry spinach salad on a platter

Can I make this salad oil-free?

You can make this salad oil-free by using an oil-free dressing and dry roasting the sliced almonds. Citrus Tahini Dressing works well with this recipe.

strawberry spinach salad in a bowl

Looking back, I have to thank my spinach disaster (and my understanding family) for kick starting this salad journey so I can share this wildly flavorful recipe with you! If you only make one spinach salad this season, make this one! It’s:

  • Sweet, sour, and salty

  • Satisfying

  • Fresh

  • Full of texture

  • Simple to prepare

  • Vegan

  • Gluten-Free

  • A guaranteed crowd-pleaser

strawberry spinach salad on a plate

Now that you’re a salad pro, check out these summer-friendly recipes!

Southern Vegan Potato Salad

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Quinoa Tabbouleh

strawberry spinach salad in a bowl

Keep scrolling for step-by-step instructions and photos!

Ingredients for Strawberry Spinach Salad with Maple Balsamic Dressing

Makes 4 entrees or 6 sides

ingredients for maple balsamic dressing

Maple Balsamic Dressing

Note: If you don’t have flax butter on hand, feel free to leave this ingredient out.

ingredients for strawberry spinach salad

Strawberry Spinach Salad

  • ½ pound (227 g / 8 packed cups) fresh spinach

  • 2 cups (250g) of fresh strawberries, sliced

  • ½ cup (53 g) sliced almonds, sauteed in

  • 2 teaspoons of vegan butter

  • ¼ of a red onion (about 1 cup), sliced very thinly by hand or using a mandolin at the 1mm setting

  • 1 tablespoon toasted sesame seeds

  • Kosher salt and freshly ground black pepper to taste

How to make Strawberry Spinach Salad with Maple Balsamic Vinaigrette

toasted almonds in a pan

1. Toast the almonds: Melt the butter in a small saucepan over medium-high heat and sprinkle in the almonds. Toast until they are golden brown and smell warm and nutty, about 5-7 minutes. Once golden, they burn quickly, so keep an eye on them to avoid this tragedy. Let cool while you make the dressing.

maple balsamic dressing whisked in a bowl

2. Make the dressing: Pile all your ingredients into a small jar, tightly secure the lid, and shake with the energy of outrunning a rabid dog. Or, vigorously whisk the ingredients together in a small dish. You’ll see it emulsify, thicken and become smooth.

pouring dressing over strawberry spinach salad

3. Make the salad: Grab a large salad bowl and fluff in your spinach. Plop the strawberries and onions on top.

4. Pour the dressing evenly over the spinach and toss it all together so every piece of spinach is well coated.

strawberry spinach salad with maple balsamic dressing in a bowl

5. Sprinkle on the toasted almonds and sesame seeds and toss again. The nuts and seeds will stick to the dressing-coated spinach so do this step last, so they don’t all end up at the bottom of the bowl.

6. Taste a leaf and add a sprinkling of salt and a few twists of black pepper to make the flavors pop.

7. Serve straight away as a refreshing main or colorful side dish.

strawberry spinach salad with maple balsamic dressing

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here and receive a FREE e-cookbook!

Yield: 6
Author: Carol Clayton
Strawberry Spinach Salad with Maple Balsamic Dressing

Strawberry Spinach Salad with Maple Balsamic Dressing

( 0 reviews )
A guaranteed crowd-pleaser, this Strawberry Spinach Salad with Maple Balsamic Dressing, is everything you want in a salad. It’s made with buttery toasted almonds, spicy onion, sweet strawberries, and an exceptionally flavorful dressing. Best of all, it comes together in less than 30 minutes!
Prep time: 20 MinCook time: 7 MinTotal time: 27 Min

Ingredients

Maple Balsamic Dressing
Strawberry Spinach Salad

Instructions

  1. Toast the almonds: Melt the butter in a small saucepan over medium-high heat and sprinkle in the almonds. Toast until they are golden brown and smell warm and nutty, about 5-7 minutes. Once golden, they burn quickly, so keep an eye on them to avoid this tragedy. Let cool while you make the dressing.
  2. Make the dressing: Pile all your ingredients into a small jar, tightly secure the lid, and shake with the energy of outrunning a rabid dog. Or, vigorously whisk the ingredients together in a small dish. You’ll see it emulsify, thicken and become smooth.
  3. Make the salad: Grab a large salad bowl and fluff in your spinach. Plop the strawberries and onions on top.
  4. Pour the dressing evenly over the spinach and toss it all together so every piece of spinach is well coated.
  5. Sprinkle on the toasted almonds and sesame seeds and toss again. The nuts and seeds will stick to the dressing coated spinach so do this step last, so they don’t all end up at the bottom of the bowl.
  6. Taste a leaf and add a sprinkling of salt and a few twists of black pepper to make the flavors pop.
  7. Serve straight away as a refreshing main or colorful side dish.

Notes

If you don’t have flax butter on hand, feel free to leave this ingredient out.


For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

228.18

Fat (grams)

17.24

Sat. Fat (grams)

2.41

Carbs (grams)

15.41

Fiber (grams)

4.74

Net carbs

10.66

Sugar (grams)

8.21

Protein (grams)

6.12

Sodium (milligrams)

71.28

Cholesterol (grams)

3.58

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

Southern Vegan Potato Salad

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Southern Vegan Potato Salad

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This Southern Vegan Potato Salad is sure to be a favorite at your next outdoor gathering! It’s made with red jacket potatoes, crunchy celery, spicy onions, and dill pickles, all tossed with a creamy mayonnaise dressing. Easy to assemble and incredibly flavorful, it’s the perfect make-ahead side dish!

southern vegan potato salad

This recipe is shared, with permission, by Shenarri Freeman and based on her Potato Salad recipe featured at vegan soul food restaurant, Cadence, in Manhattan. James Beard-nominated Freeman creates recipes with soul that tap into her Virginia upbringing. Follow @shenarrigreens.

Y’all know I live in the Pacific Northwest, right? Actually, in the uppermost northwest corner of Washington state in a little town called Port Angeles. So, I’m about as far away from the South on the continental US as you can get. I wear socks with my Birkenstocks, puffy jackets, and have 3 separate bins for recycling. Yet, I’m sharing a recipe for Southern Vegan Potato Salad. So, let’s unpack this delicious dichotomy!

On our last family staycation, we made an entire dinner out of salad recipes that were so satisfying I knew a few of them would end up on the blog. My youngest daughter, Janelle, is the sous chef at Cadence in Manhattan and works shoulder to shoulder with head chef, Shenarri Freeman who shared some of her recipes. Hands down, everyone’s favorite dish we made, was this Southern Vegan Potato Salad recipe created by chef Freeman. It’s creamy, it’s crunchy, it’s flavorful, it’s delectable. I’ve adapted the recipe some, but all the major players are there including a generous amount of mayonnaise and mustard, lots of pickles, and, of course, red jacket potatoes.

And since today is Memorial Day, I wanted to shower you with all the potato salad love!

southern vegan potato salad

Simple steps to mastering vegan potato salad

Start with cold salted water when cooking your potatoes. This allows the potatoes to cook on the outside and inside at the same rate, so you’re not left with mushy on the outside, raw on the inside potatoes. Generously salted cooking water seasons the potatoes from the inside out, creating layers of flavor that no amount of salt-on-top can equal.

Cut your potatoes into bite size pieces before cooking to reduce cooking time and save your fingers from chopping up hot spuds. Cook until fork tender but not mushy, and don’t forget to cool your potatoes in the fridge before making the salad.

This recipe uses red jacket potatoes with the skin on so give them a good scrubbing beforehand, picking off any “eyes” or suspicious brown spots. I tested this recipe with golden potatoes which was very tasty, just less colorful. If you’re using peeled russet potatoes, cook them until el dente so you end up with salad instead of mashed potatoes.

southern vegan potato salad

Cut your onions, celery, and pickles into small pieces so you get a little bit of each flavor in every bite. There’s nothing better than a mouthful of creamy potato, crunchy celery, spicy onion, and salty pickle.

Add salt to taste after all your ingredients are mixed together. There are layers of salt in this recipe from the salted cooking water to the mayo, Dijon mustard, pickles, and kala namak salt. Avoid the tragedy of over-salting by mixing all your ingredients together first, taking a taste, and then decide whether to add more salt or not.

What is kala namak salt?

Many southern potato salad recipes include hard-boiled eggs. If you enjoy this addition, the easiest way to add a touch of “eggy” flavor is to use kala namak salt, or black salt which has a mild sulfurous taste and smell, just like eggs. If you don’t like that flavor, simply leave it out and season to taste with kosher salt or celery salt.

southern vegan potato salad

What mayonnaise should I use?

My favorite vegan mayonnaise is Veganaise. They have multiple varieties including organic and soy-free. It’s thick and creamy, just like egg-based mayo, and tastes a little bit sweet. Plus it won’t kill you if left out on a sunny picnic table for the afternoon!

southern vegan potato salad

Can I make this recipe oil-free?

Yes, you absolutely can make this recipe oil-free! Substitute store-bought vegan mayo with my homemade vegan mayonnaise. Adjust the mayo recipe by leaving out the garlic and add 1 tablespoon of date sugar or preferred sweetener. You may also want to reduce the Dijon mustard in the potato salad dressing to 1 tablespoon and then add more to your liking.

southern vegan potato salad

This Vegan Potato Salad recipe is a guaranteed crowd pleaser and deserves a spot in your outdoor dining plans. It’s:

  • Hearty

  • Uncomplicated

  • Wildly flavorful

  • Dairy-free

  • Vegetarian

  • Gluten-free

  • Vegan

  • Plant-based

If you need me this Memorial Day, just look for the PNW gal in the puffy jacket-wearing socks with her Birkenstocks and eating large quantities of this tantalizing vegan potato salad!

southern vegan potato salad

Everything you need to make Southern Vegan Potato Salad

Ingredients / Makes about 8 cups

ingredients for southern vegan potato salad

  • 2 pounds red potatoes, skin on, scrubbed, and cut into bite-sized pieces

  • Salted water for boiling the potatoes (2 quarts of water with 2 tablespoons of kosher salt)

  • ¾ cup of vegan mayo

  • 2 celery stalks (1 cup), small diced

  • ¼ red onion (¼ cup), small diced

  • 3 pickle spears (½ cup), loose seeds scraped away, and small diced

  • 2 tablespoons of Dijon mustard

  • 1 tablespoon of freshly squeezed lemon juice

  • 2 teaspoons of dried dill

  • 1 teaspoon of celery seed

  • 1 teaspoon of kala namak salt (optional for eggy taste)

  • Salt and black pepper to taste

  • Garnish with smoked paprika

How to make Southern Vegan Potato Salad

1. Give your potatoes a good scrubbing, picking off any “eyes” as you go. We are leaving the skin on, so you want them to be free from dirt. Cut the potatoes into bite size pieces, small enough to fit easily on a fork.

red jacket potatoes in water

2. Fill a 4-6 quart pot with 2 quarts of cold water, mixed with 2 tablespoons of kosher salt. Add your potatoes, cover, and bring to a boil. Cook the potatoes until they are fork tender but not mushy and falling apart. This will take about 15 minutes total.

3. Drain the potatoes in a colander, rinse them well with cold water, and put them in the fridge to cool while you make the dressing.

boiled red jacket potatoes

4. Add the rest of the ingredients to a big bowl and mix them all together.

5. Tumble the cooled potatoes into the bowl with the dressing. Use a flexible spatula to fold the potatoes into the dressing.

southern vegan potato salad

6. Garnish with smoked paprika and serve at room temperature or chilled.

southern vegan potato salad

Storage:

Store leftovers in the fridge for 3-4 days. The flavors intensify as it rests in the fridge, making it a great make-ahead side dish, perfect for gatherings and pot-lucks!  

This recipe does not freeze well, as the texture of the potatoes and celery changes from creamy and crunchy to dry and soft.

southern vegan potato salad

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here and receive a FREE e-cookbook!

Yield: 8 cups
Author: Carol Clayton
Southern Vegan Potato Salad

Southern Vegan Potato Salad

( 0 reviews )
This Southern Vegan Potato Salad is sure to be a favorite at your next outdoor gathering! It’s made with red jacket potatoes, crunchy celery, spicy onions, and dill pickles, all tossed with a creamy mayonnaise dressing. Easy to assemble and incredibly flavorful, it’s the perfect make-ahead side dish!
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Instructions

  1. Give your potatoes a good scrubbing, picking off any “eyes” as you go. We are leaving the skin on, so you want them to be free from dirt. Cut the potatoes into bite-size pieces, small enough to fit easily on a fork.
  2. Fill a 4-6 quart pot with 2 quarts of cold water, mixed with 2 tablespoons of kosher salt. Add your potatoes, cover, and bring to a boil. Cook the potatoes until they are fork-tender but not mushy and falling apart. This will take about 15 minutes total.
  3. Drain the potatoes in a colander, rinse them well with cold water, and put them in the fridge to cool while you make the dressing.
  4. Add the rest of the ingredients to a big bowl and mix them all together.
  5. Tumble the cooled potatoes into the bowl with the dressing. Use a flexible spatula to fold the potatoes into the dressing.
  6. Garnish with smoked paprika and serve at room temperature or chilled.

Notes

Storage

Store leftovers in the fridge for 3-4 days. The flavors intensify as it rests in the fridge, making it a great make-ahead side dish, perfect for gatherings and pot-lucks!  


This recipe does not freeze well, as the texture of the potatoes and celery changes from creamy and crunchy to dry and soft.


For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

230.01

Fat (grams)

16.15

Sat. Fat (grams)

2.52

Carbs (grams)

19.42

Fiber (grams)

2.42

Net carbs

16.98

Sugar (grams)

2.03

Protein (grams)

2.75

Sodium (milligrams)

623.99

Cholesterol (grams)

0

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

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Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

Jump To Recipe

Soft, cheesy, homemade vegan mozzarella balls are layered with ripe tomatoes and fresh basil in this scrumptious Caprese salad. Drizzled with a tangy-sweet balsamic glaze and dotted with creamy avocado, this is one satisfying salad!

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

I’ve been making Caprese salad all summer long and now that were into fall, I’m not quite ready to put summer salads on hold, especially this one. Vegan Caprese salad is a great recipe to transition gently into fall, especially when you can still find gorgeous tomatoes at the farmer’s market. I love the ones that are almost too ripe. They melt in your mouth and are so juicy and sweet.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Caprese Salad

Caprese salad (which means “Salad of Capri” in Italian) is simple to throw together. Layer tomatoes, vegan mozzarella and basil, drizzle with a balsamic glaze, and sprinkle with salt and pepper. I also add avocado to make it extra rich and filling while keeping it oil-free. If you have your homemade vegan mozzarella cheese balls and balsamic glaze prepared ahead of time, this crowd-pleasing meal comes together in about 10 minutes.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Balsamic Glaze

A decadent dressing never came easier. Simply dissolve ½ cup of balsamic vinegar with 2 tablespoons of coconut sugar over medium-high heat and bring to a boil. Reduce to simmer and cook the mixture down until it is reduced by half. Pour into a mini-sized pitcher and set in the fridge to cool and thicken. Voila, that’s it!

You can make it sweeter and thicker by reducing the liquid to ¼ of the original volume if you like. This recipe is easily doubled.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

Homemade Vegan Mozzarella Cheese Balls

But what I’m most excited to share with you is this homemade vegan mozzarella cheese recipe. It’s soft, gooey, and full of cheesy flavor. It’s super fun to make too. You’ll feel like you’re in middle school science class watching the mixture turn from a liquid into soft, elastic, stretchy cheese. To make mini mozzarella balls, scoop a teaspoon-sized dollop of warm cheese and plop it into cold water. The pillowy dollops look like poached egg whites…so cool! You can also just scoop all the warm cheese straight into a container and store it in the fridge for later use.  

What’s in this Homemade Vegan Mozzarella?

Our vegan mozzarella starts with a cashew cream base. Soaked cashews are added to a high-powered blender with water, nutritional yeast, lemon juice, white miso paste, seasonings, and…tapioca flour. This is the key ingredient. Tapioca flour, also known as tapioca starch, is what gives vegan mozzarella it’s wonderful stretchy, gooey consistency. It really looks, tastes, and feels like dairy-based cheese. Other starches will not work in this recipe.

This Homemade Vegan Mozzarella Recipe is:

  • Soft

  • Stretchy

  • Cheesy

  • Dairy-Free

  • Delicious!

It’s so versatile you can use it to top pizza or casseroles, warm it between toasty bread in a cheese sandwich, or serve it cold in salads or appetizers. I love to just eat it plain!

Ready to make this showstopper of a salad?! Keep scrolling for step-by-step instructions with photos!

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad

Ingredients for Homemade Vegan Mozzarella Cheese Balls

Ingredients for Homemade Vegan Mozzarella Cheese Balls

Ingredients for Homemade Vegan Mozzarella Cheese Balls

  • ½ cup (75 grams) of raw cashew nuts

  • 1 cup (240 ml.) of fresh cold water (plus more for cooling the mozzarella balls)

  • 4 tablespoons (31 grams) of tapioca starch (aka tapioca flour)

  • 2 tablespoons of nutritional yeast

  • 1 tablespoon of lemon juice

  • 1 teaspoon of white miso paste (white mellow miso)

  • ¼ teaspoon of onion powder

  • ¼ teaspoon of garlic powder

  • ¼ teaspoon of fine sea salt

  • A pinch (1/16 teaspoon) of white pepper

Makes 25-30 mini mozzarella balls or 15 “golf ball” sized balls. Click on the ingredients in bold to see what I use in this recipe.

How to Make Homemade Vegan Mozzarella Cheese Balls

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-4.jpg

Steps 1-3:

1. Start by hot soaking your cashews. Place cashews in a small heat-proof bowl. Pour boiling water, enough to generously cover, over the cashews and let soften for 10-20 minutes. When soft, drain off the soaking water and rinse the cashews. You can also cold soak your cashews in water overnight. Time-saving tip! Make the balsamic glaze while the cashews are hot soaking.

2. Add the soaked cashews, water, tapioca starch, nutritional yeast, and lemon juice to a cup-style blender container, followed by the miso paste, onion, and garlic powder, salt, and pepper.

3. Securely attach the lid to the container and blend at high speed until the mixture is completely smooth with no cashew lumps remaining. This may take a couple of minutes, or more, depending on what type of blender you are using. I’ve had the best luck blending for 90 seconds using a Nutribullet.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-6.jpg

Steps 4-5:

4. Grab a soft spatula and pour the mixture into a medium-sized saucepan, over medium-high heat. It will be runny to start with.

5. Stir continuously, reaching into the bottom edges of the pan with the spatula, to prevent the cheese from cooking unevenly. It will form some lumps at the beginning of the thickening process. Don’t worry, just keep stirring and after about 4 minutes, it will become smooth and elastic.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-8.jpg

Step 6:

6. Turn the heat down to medium and continue to cook, while stirring, for an additional 3-4 minutes. (7-8 minutes total) This activates the tapioca starch which creates that “cheesy” mozzarella texture.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-9.jpg

Step 7:

7. Have a large bowl of cold water ready. Remove the mozzarella from the heat and scoop heaping teaspoon (or tablespoon for larger) sized balls, using a melon baller, tablespoon, or small ice-cream style scoop, and plop them into the cold water. The mixture will be sticky, so it may be helpful to use another spoon to remove the cheese from the scoop. They will form pillowy dollops that look like poached egg whites.

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-10.jpg

Step 8:

8. After all the balls are in the water, use a slotted spoon to scoop up the mozzarella and transfer it to a plate. Sprinkle lightly with kosher salt and set in the fridge to chill while you make the salad.

Storage Tips!

For soft vegan mozzarella balls store them, covered in water, in the fridge for up to 3 days. They will lose a bit of flavor while soaking so re-salt them after draining. For firmer mozzarella balls, place them in an air-tight container and refrigerate for up to a week. This recipe does not freeze well.

Ingredients for Balsamic Glaze

Balsamic Glaze for Vegan Caprese Salad

Balsamic Glaze for Vegan Caprese Salad

  • ½ cup of balsamic vinegar

  • 2 tablespoons of coconut sugar

Makes ¼ cup of balsamic glaze

How to Make Balsamic Glaze

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-11.jpg

Steps 1-2:

1. Add the balsamic vinegar and sugar to a small saucepan over medium-high to high heat (depending on how hot your burner gets). Stir until the sugar dissolves.

2. Bring to a boil and then turn the heat down to medium (or medium-low) and reduce to a simmer. Continue to simmer the mixture down until it is reduced by half (¼ cup), stirring now and then. This will take about 10 minutes.  

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad-12.jpg

Step 3:

3. Pour into a small serving pitcher and set in the fridge to cool and thicken. For a sweeter, thicker glaze, reduce to ¼ of the original volume. This recipe can easily be doubled.

Ingredients for Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

Ingredients for Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

Ingredients for Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

  • 3 cups (600 grams, 21.3 oz.) of cherry tomatoes (or small tomatoes), sliced in half

  • 1 recipe of homemade vegan mozzarella cheese balls

  • 1 large avocado (or 2 small), sliced

  • A large handful (about 1 cup) of fresh basil leaves, torn into bite-sized pieces

  • 1 recipe of balsamic glaze

  • Kosher salt for sprinkling to taste

  • Freshly ground black pepper to taste

How to Make Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

  1. Arrange the tomatoes, vegan mozzarella cheese balls, avocado, and basil on a large, platter-style plate so that there is a nice variety of color and texture.

  2. Drizzle with balsamic glaze and sprinkle with salt and freshly ground black pepper to taste.

 Serve with a side of your favorite crusty bread to soak up all that yummy glaze!

Other hearty salads to enjoy all year long!

Vegan Cobb Salad with Strawberries

Vegan Egg Salad

Cowboy Caviar with Quinoa and Zesty Lime Dressing

If you like this Homemade Vegan Mozzarella Cheese Balls in Caprese Salad recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Printable Recipe Card:

Yield: 4 servings
Author:
Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

Homemade Vegan Mozzarella Cheese Balls in Caprese Salad (with Balsamic Glaze)

Soft, cheesy, homemade vegan mozzarella balls are layered with ripe tomatoes and fresh basil in this scrumptious Caprese salad. Drizzled with a tangy-sweet balsamic glaze and dotted with creamy avocado, this is one satisfying salad!
Prep time: 15 MinCook time: 20 MinInactive time: 10 MinTotal time: 45 Min

Ingredients

Homemade Vegan Mozzarella Cheese Balls
Balsamic Glaze
Caprese Salad with Homemade Vegan Mozzarella Cheese Balls

Instructions

How to Make Homemade Vegan Mozzarella Cheese Balls
  1. Start by hot soaking your cashews. Place cashews in a small heat-proof bowl. Pour boiling water, enough to generously cover, over the cashews and let soften for 10-20 minutes. When soft, drain off the soaking water and rinse the cashews. You can also cold soak your cashews in water overnight. Time-saving tip! Make the balsamic glaze while the cashews are hot soaking.
  2. Add the soaked cashews, water, tapioca starch, nutritional yeast, and lemon juice to a cup-style blender container, followed by the miso paste, onion and garlic powder, salt, and pepper.
  3. Securely attach the lid to the container and blend at high speed until the mixture is completely smooth with no cashew lumps remaining. This may take a couple of minutes, or more, depending on what type of blender you are using. I’ve had the best luck blending for 90 seconds using a Nutribullet.
  4. Grab a soft spatula and pour the mixture into a medium-sized saucepan, over medium-high heat. It will be runny to start with.
  5. Stir continuously, reaching into the bottom edges of the pan with the spatula, to prevent the cheese from cooking unevenly. It will form some lumps at the beginning of the thickening process. Don’t worry, just keep stirring and after about 4 minutes, it will become smooth and elastic.
  6. Turn the heat down to medium and continue to cook, while stirring, for an additional 3-4 minutes. (7-8 minutes total) This activates the tapioca starch which creates that “cheesy” mozzarella texture.
  7. Have a large bowl of cold water ready. Remove the mozzarella from the heat and scoop heaping teaspoon (or tablespoon for larger) sized balls, using a melon baller, tablespoon, or small ice-cream style scoop, and plop them into the cold water. The mixture will be sticky, so it may be helpful to use another spoon to remove the cheese from the scoop. They will form pillowy dollops that look like poached egg whites.
  8. After all the balls are in the water, use a slotted spoon to scoop up the mozzarella and transfer it to a plate. Sprinkle lightly with kosher salt and set in the fridge to chill while you make the salad.
How to Make Balsamic Glaze
  1. Add the balsamic vinegar and sugar to a small saucepan over medium-high to high heat (depending on how hot your burner gets). Stir until the sugar dissolves.
  2. Bring to a boil and then turn the heat down to medium (or medium-low) and reduce to a simmer. Continue to simmer the mixture down until it is reduced by half (¼ cup), stirring now and then. This will take about 10 minutes.
  3. Pour into a small serving pitcher and set in the fridge to cool and thicken. For a sweeter, thicker glaze, reduce to ¼ of the original volume. This recipe can easily be doubled.
How to Make Caprese Salad with Homemade Vegan Mozzarella Cheese Balls
  1. Arrange the tomatoes, vegan mozzarella cheese balls, avocado, and basil on a large, platter-style plate so that there is a nice variety of color and texture.
  2. Drizzle with balsamic glaze and sprinkle with salt and freshly ground black pepper to taste.

Notes:

Storage Tips!

For soft vegan mozzarella balls store them, covered in water, in the fridge for up to 3 days. They will lose a bit of flavor while soaking so re-salt them after draining. For firmer mozzarella balls, place them in an air-tight container and refrigerate for up to a week. This recipe does not freeze well.


For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

295.53

Fat (grams)

15.20

Sat. Fat (grams)

2.44

Carbs (grams)

35.91

Fiber (grams)

7.10

Net carbs

28.81

Sugar (grams)

16.40

Protein (grams)

7.68

Sodium (milligrams)

1155.80

Cholesterol (grams)

0.08

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Quinoa Tabbouleh Oil-Free

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Quinoa Tabbouleh, Oil-Free

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Loaded with fresh herby flavor, this oil-free quinoa tabbouleh recipe is the perfect salad for special celebrations or simple weeknight dinners. Each bite is bright, refreshing, and delicious!

Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh, Oil-Free

The parsley I planted a few years back, in my herb garden, has quietly multiplied, leading to a quest for the perfect quinoa tabbouleh recipe. Why tabbouleh? Because it’s a super flavorful Middle Eastern salad where parsley is the main ingredient. So, I reached out to my good friend, Fatima of Hummus Meets Pizza, to bring you the tastiest oil-free version of this cherished Lebanese dish.

Tabbouleh, (also spelled tabouli or tabouleh) is a special Middle Eastern dish that goes back for many generations and is always present at every celebration in every season in that region. In fact, Fatima’s mother lovingly made her chop over 250 bunches of parsley for her sister’s wedding! You can find Fatima’s vegan quinoa tabbouleh recipe here.

Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh, Oil-Free

Let’s talk about some freshness!

Parsley and Herbs:

If you’re feeling shy about chopping 2 whole bunches of parsley, fear not. You can speed this process up by cutting the thick stems away from the parsley and pulsing it in a food processor until it is finely chopped. A standard sized food processor will handle 1 large bunch of parsley at a time.

Also, chopping the mint and scallions by hand keeps them from getting lost in the food processor. But it’s a lot quicker to toss them in after the parsley is finely chopped. So go with what feels right for you.

Chopped Parsley for Quinoa Tabbouleh

Chopped Parsley for Quinoa Tabbouleh

Different types of mint leaves have different flavor profiles. For example, peppermint leaves have a stronger mint taste than spearmint leaves. I’ve used peppermint leaves in this recipe for their strong, clean flavor.

Tomatoes

I’ve added extra tomatoes to this recipe for their juicy texture and delicious flavor. It’s worth the effort to scoop out the seeds and surrounding gel before dicing them. This keeps the tabbouleh from becoming too watery. Do this by slicing the tomatoes in half and then sliding a knife around the membrane which you can then scoop out with a spoon. Heirloom tomatoes are my top pick but choose what’s available to you and in season.  

De-seeding tomatoes for Quinoa Tabbouleh

De-seeding tomatoes for Quinoa Tabbouleh

Where’s the cucumber? Many tabbouleh recipes include cucumber but since it’s an unusual ingredient in traditional Lebanese tabbouleh, I went with pure tomatoes.

Quinoa and Lemon

Traditional tabbouleh uses a fine grain bulgur wheat. This gluten-free version uses quinoa which you can cook on the stovetop or in an instant pot or rice cooker. And, definitely use freshly squeezed lemon juice for the most refreshing taste!

I’m so happy Fatima shared her wisdom and lore about this well-loved Middle Eastern dish with me and I hope you enjoy the recipe too!

Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh, Oil-Free

Why you’ll love Oil-Free Quinoa Tabbouleh:

o   Full of fresh green herbs

o   Light, refreshing, and flavorful

o   The perfect salad for special celebrations or weeknight dinners

o   Oil-free, gluten-free and vegan

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Ingredients for oil-free quinoa tabbouleh

Ingredients for Oil-Free Quinoa Tabbouleh

Ingredients for Oil-Free Quinoa Tabbouleh

Quinoa Tabbouleh Oil-Free-2.jpg

Ingredients:

o   1 cup of uncooked quinoa (3 cups cooked) cooked with 2 cups of water

o   2 cups (about 1 large or 2 small bunches) of finely chopped, flat-leaf parsley

o   ½ cup of thinly sliced scallions (about 4 full-sized) green tops only

o   ½ cup of finely chopped fresh mint

o   2 cups (about 4 medium/large) of tomatoes, de-seeded and diced

o   ¼ cup (2 oz.) of fresh lemon juice

o   1 teaspoon of kosher salt

o   1 teaspoon of black pepper

Makes 4-6 servings.

Method for making oil-free quinoa tabbouleh

Quinoa Tabbouleh Oil-Free-3.jpg

Steps 1-2:

1. Cook the quinoa by adding 1 cup of rinsed quinoa to 2 cups of boiling water sprinkled with some salt. Cover and gently simmer until the water is fully absorbed, about 10 minutes. Let cool and fluff with a fork. You can also use quinoa that has been cooked ahead of time.

2. While the quinoa is cooking, rinse and pat dry the parsley, mint, and scallions. Remove the thick stems from the parsley and add it to a food processor. Pulse until finely chopped but not pureed. Finely slice the scallions and chop the mint by hand.

Chopped Parsley for Quinoa Tabbouleh

Chopped Parsley for Quinoa Tabbouleh

Quinoa Tabbouleh Oil-Free-6.jpg

Step 3:

3. De-seed the tomatoes by slicing each one in half, sliding a knife around the membrane, and scooping out the seeds and surrounding gel with a spoon. Then dice them.

Quinoa Tabbouleh Oil-Free-7.jpg

Step 4:

4. Pile the cooled quinoa, herbs, and tomatoes into a large mixing bowl. Toss with freshly squeezed lemon juice and season with salt and pepper, adjusting to taste.

Quinoa Tabbouleh Oil-Free-8.jpg

Step 5:

5. Let sit for 10-15 minutes to let the flavors get to know each other and serve with generous slices of avocado.

Tabbouleh holds well can be refrigerated for a few days, making it great for meal prep and gatherings.

Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh, Oil-Free

If you’re in salad mode and looking for more delicious recipes, try these!

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Vegan Cobb Salad with Strawberries

Vegan Egg Salad

Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh with Heirloom Tomatoes

Quinoa Tabbouleh with Heirloom Tomatoes

Printable Recipe Card:

Yield: 4
Author: Carol Clayton
Quinoa Tabbouleh, Oil-Free

Quinoa Tabbouleh, Oil-Free

Loaded with fresh herby flavor, this oil-free quinoa tabbouleh recipe is the perfect salad for special celebrations or simple weeknight dinners. Each bite is bright, refreshing, and delicious!
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

Instructions

  1. Cook the quinoa by adding 1 cup of rinsed quinoa to 2 cups of boiling water sprinkled with some salt. Cover and gently simmer until the water is fully absorbed, about 10 minutes. Let cool and fluff with a fork. You can also use quinoa that has been cooked ahead of time.
  2. While the quinoa is cooking, rinse and pat dry the parsley, mint, and scallions. Remove the thick stems from the parsley and add it to a food processor. Pulse until finely chopped but not pureed. Finely slice the scallions and chop the mint by hand.
  3. De-seed the tomatoes by slicing each one in half, sliding a knife around the membrane, and scooping out the seeds and surrounding gel with a spoon. Then dice them.
  4. Pile the cooled quinoa, herbs, and tomatoes into a large mixing bowl. Toss with freshly squeezed lemon juice and season with salt and pepper, adjusting to taste.
  5. Let sit for 10-15 minutes to let the flavors get to know each other and serve with generous slices of avocado.

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

191.98

Fat (grams)

3.08

Sat. Fat (grams)

0.39

Carbs (grams)

34.92

Fiber (grams)

5.66

Net carbs

29.27

Sugar (grams)

3.10

Protein (grams)

8.05

Sodium (milligrams)

345.51

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants
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Vegan Egg Salad

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Vegan Egg Salad (Oil-Free)

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Undetectably vegan, this delicious egg salad recipe has all the familiar tastes and textures of the classic lunch-box favorite. Oil and gluten-free!

Vegan Egg Salad (Oil-Free)

Vegan Egg Salad (Oil-Free)

Ever since jumping on the tofu scramble train, I’ve been so excited to create all things “eggy”, like this totally authentic vegan egg salad recipe. Vegan egg dishes are great because they’re hearty, quick to make, and can be enjoyed for breakfast, lunch, or dinner. Protein-rich from tofu, and full of flavor, you can sink your teeth into the familiar taste and texture of eggs, and not the cholesterol!

Creating that well-loved taste and mouthfeel of eggs, with tofu, is just a matter of combining a few simple ingredients. A key ingredient for creating “eggy” tofu is kala namak salt, or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs. Black salt is less salty than regular table salt. Next is turmeric and nutrition yeast. Turmeric’s golden hue, along with nutritional yeast, give vegan egg salad its classic yellow color and add savory flavor.

Onto the tofu! I prefer extra firm tofu. But, if you like a creamier “egg” texture, give firm or medium-firm a try. With extra firm tofu, you only need to hand press the extra liquid out, using a kitchen towel. No additional pressing is needed! Once pressed, chop the tofu into small cubes. This doesn’t have to be perfect and it’s okay if it crumbles.  You just want to leave some chunks for a hard-boiled egg texture.

A note on vegan mayonnaise:  I have tested this recipe both with store-bought vegan mayonnaise and my homemade vegan mayonnaise recipe. Both taste delicious. It’s important to know, however, that store-bought vegan mayo contains oil, so use homemade if you’d like to keep it oil-free. (see note below on how to use either)

3 easy steps to delicious vegan egg salad:

1.   Press and chop (the tofu)

2.  Whisk and fold (the ingredients into the chopped tofu)

3.  Serve (sandwich style or on a bed of lettuce)

Pile it high sandwich-style, load it up on a bed of lettuce, sprinkled with sweet paprika, or top off crunchy toast. Either way, you can’t go wrong with this undetectably vegan egg salad!

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Vegan Egg Salad Sandwich - Oil Free

Vegan Egg Salad Sandwich - Oil Free

Ingredients for vegan egg salad

Vegan Egg Salad Ingredients - Oil Free

Ingredients:

o   12 oz. (340 grams) of extra firm tofu, pressed dry with a kitchen towel and chopped into small cubes (¼ - ½ inches)

o   ¼ cup of vegan mayonnaise, *homemade or store-bought (see note)

o   2 teaspoons of Dijon mustard (1 teaspoon if using homemade mayonnaise)

o   1 tablespoon of nutritional yeast

o   1 teaspoon of kala namak salt (black salt)

o   1 teaspoon of dill weed

o   ½ teaspoon of turmeric

o   1 tablespoon of chives, finely chopped

o   1 tablespoon of sweet relish

Makes 14 oz. (4 servings) of vegan egg salad. Click on the ingredients in bold to see what I use in this recipe.

Method for making vegan egg salad

Vegan Egg Salad - Oil Free

Steps 1-2:

1.  Using your hands, press the tofu in between kitchen towels until most of the excess water is removed.

2. Cut/chop the tofu into small cubes that are ¼ to ½ inch in size. It’s okay if the tofu crumbles. We just want to leave some lumps for texture.

Vegan Egg Salad - Oil Free

Step 3:

3.  In a small bowl, whisk the mayonnaise, mustard, nutritional yeast, black salt, dill weed, turmeric, chives, and relish.

Vegan Egg Salad - Oil Free

Step 4:

4.  Fold the mayonnaise mixture into the tofu until the tofu is completely covered. You can press the tofu chunks into smaller pieces, with a spoon, if you prefer a creamier texture. Refrigerate until ready to serve.

Serve sandwich style with your favorite bread or pile it high on top of a bed of lettuce, garnished with sweet paprika.

Vegan Egg Salad Sandwich - Oil Free

Vegan Egg Salad Sandwich - Oil Free

*Note: If making my homemade Oil-Free Aioli, omit the garlic and add 1 tablespoon of date sugar. You may also prefer to reduce the Dijon mustard in the vegan egg salad recipe to 1 teaspoon as homemade mayonnaise has a stronger flavor than store-bought.

Get “eggy” with it by enjoying these delicious tofu egg recipes!

Tofu Quiche with Fresh Garden Herbs

Vegan Cobb Salad with Strawberries

Classic Tofu Scramble

Vegan Egg Salad Sandwich- Oil Free

Vegan Egg Salad Sandwich- Oil Free

Printable Recipe Card:

Yield: 4 Servings
Author: Carol Clayton
Vegan Egg Salad (Oil-Free)

Vegan Egg Salad (Oil-Free)

Undetectably vegan, this delicious egg salad recipe has all the familiar tastes and textures of the classic lunch-box favorite. Oil and gluten-free!
Prep time: 10 MinTotal time: 10 Min

Ingredients

Instructions

  1. Using your hands, press the tofu in between kitchen towels until most of the excess water is removed.
  2. Cut/chop the tofu into small cubes that are ¼ to ½ inch in size. It’s okay if the tofu crumbles. We just want to leave some lumps for texture.
  3. In a small bowl, whisk the mayonnaise, mustard, nutritional yeast, black salt, dill weed, turmeric, chives, and relish.
  4. Fold the mayonnaise mixture into the tofu until the tofu is completely covered. You can press the tofu chunks into smaller pieces, with a spoon, if you prefer a creamier texture. Refrigerate until ready to serve.

Notes:

I have tested this recipe both with store-bought vegan mayonnaise and my homemade vegan mayonnaise recipe. Both taste delicious. It’s important to know, however, that store-bought vegan mayo contains oil, so use homemade if you’d like to keep it oil-free.


If making my homemade Oil-Free Aioli, omit the garlic and add 1 tablespoon of date sugar. You may also prefer to reduce the Dijon mustard in the vegan egg salad recipe to 1 teaspoon as homemade mayonnaise has a stronger flavor than store-bought.


For step-by-step instructions with photos, see blog post.

Nutrition Facts

Calories

97.49

Fat (grams)

5.24

Sat. Fat (grams)

0.90

Carbs (grams)

4.25

Fiber (grams)

1.62

Net carbs

2.39

Sugar (grams)

1.88

Protein (grams)

11.00

Sodium (milligrams)

681.51

Cholesterol (grams)

0.04

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Vegan Cobb Salad with Strawberries

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Vegan Cobb Salad with Strawberries

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Vegan Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries

This Vegan Strawberry Cobb Salad is the perfect dinner recipe when early summer u-pick berry farms are popping with these red juicy gems. “Eggy” tofu and maple tempeh bacon combined with sweet strawberries and fresh vegetables make it a fully satisfying meal.

Strawberries in salads are always a yummy choice. I’m game for putting them on and in everything. Their sweet juiciness combines so well with savory flavors. I just love getting a bite of bright berry and smokey tempeh bacon all smothered in creamy Cobb Salad Dressing.  For this recipe I made a “Caesar “style dressing. It has those sweet and savory elements blended in a cashew cream base which tastes delicious drizzled all over those colorful toppings.

The fun thing about Cobb salad is you can change it up however you like depending on what’s in your kitchen, which is exactly how the original Cobb salad came about!

Vegan Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries

Making Vegan Cobb Salad with Strawberries is super easy too once you get all your ingredients prepped. Just grab those toppings out of the fridge and pile them high! Here’s a few tips for making the perfect Cobb salad:

1.  A key ingredient for creating “eggy” tofu is kala namak salt or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs. Turmeric’s golden hue, along with nutritional yeast, gives eggy tofu its classic yellow color while adding savory flavor.

2.  I’ve had the best luck blending the Cobb salad dressing in a small cup style blender like a Nutribullet which works well when blending smaller quantities. You can also use a traditional blender by scraping down the sides of the container as needed. For a really creamy dressing, just be sure your cashews are well soaked and soft before blending.

3. A sturdy lettuce, like romaine, adds a nice crunch and holds up well under the toppings and dressing. You can also use iceberg lettuce, watercress, or endive.

Scroll down for step-by-step instructions and photos!

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Ingredients for “Eggy” Tofu

Vegan Eggy Tofu Ingredients

Ingredients for “Eggy” Tofu:

o   8 oz. (227 grams) of extra firm tofu, pressed dry with a kitchen towel, and cut into ½ inch cubes

o   ½  teaspoon of kala namak (aka black) salt

o   ¼  teaspoon of turmeric

o   2 tablespoons of nutritional yeast

o   3 tablespoons of water

Makes 8 oz. of “eggy” tofu. Click on the ingredients in bold to see what I use in this recipe.

Method for making “Eggy” Tofu

Vegan Eggy Tofu

Step 1:

1.   First, gently squeeze your tofu dry by pressing it with a kitchen towel. Then slice it into ½ inch cubes. Place in a single layer in a dish.

Vegan Eggy Tofu Sauce

Step 2:

2.  Whisk the black salt, turmeric, nutritional yeast, and water in a small bowl until well combined.

Vegan Eggy Tofu Sauce on Tofu Cubes

Step 3:

3.  Pour the eggy mixture over the tofu, turning the pieces so all sides are coated. Turn the tofu pieces a few more times to let the flavor sink in.

Vegan Eggy Tofu for Cobb Salad

Step 4:

4.  Refrigerate until you are ready to use it for the salad.

Ingredients for Cobb Salad Dressing

Vegan Cobb Salad with Strawberries Dressing

Ingredients for Cobb Salad Dressing:

o   ¾ cup of cashews (soaked for 8+ hours or hot soaked for 1 hour)

o   ¾ cup of water

o   1 tablespoon of lemon juice

o   1 garlic clove, minced

o   1½ teaspoons of Dijon mustard

o   1 teaspoon of vegan Worcestershire sauce

o   2 teaspoons of maple syrup

o   1 teaspoon of kosher salt

o   ½ teaspoon of pepper

Makes 1½ cups of dressing. Click on the ingredients in bold to see what I use in this recipe.

Method for making Cobb Salad Dressing

Vegan Cobb Salad with Strawberries Dressing

Steps 1-4:

1.  First, soak your cashews by pouring water over them (enough to cover for when they expand) for 8+ hours, or by pouring boiling water over them and letting them sit for 1 hour. Soft cashews are essential for creating a creamy dressing.

2. Rinse the soaked cashews and add them to a blender with fresh water, followed by the lemon juice, garlic, Dijon mustard, Worcestershire, maple syrup, salt, and pepper.

3. Blend until completely smooth with no cashew lumps remaining, scraping down the sides of the blender as necessary. This may take 1-3 minutes depending on your blender type. A small cup style blender works well for this.

4. Pour into a clean glass jar and refrigerate until ready to use. Dressing will thicken up in the fridge.

Ingredients for Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries Ingredients

Ingredients for Cobb Salad with Strawberries:

o   1 head (about 1 lb.) of romaine lettuce, chopped, rinsed, and dried

o   1½ cups of fresh strawberries, sliced

o   8 oz. of “eggy” tofu (see recipe above)

o   4 oz. (114 grams) of maple tempeh bacon, (1/2 of a recipe) broken into chunks

o   1 cup of cherry tomatoes, sliced in half

o   1 avocado, sliced

o   1 cup of corn (fresh, frozen, or canned)

o   Cobb salad dressing (see recipe above)

Click on the ingredients in bold to see what I use in this recipe.

Vegan Cobb Salad with Strawberries and Dressing

Vegan Cobb Salad with Strawberries and Dressing

Method for making Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries

Method for making Cobb Salad with Strawberries:

1.  Add your chopped romaine lettuce to a large bowl.

2. Layer the strawberries, “eggy” tofu, tempeh bacon, avocado, tomatoes, and corn in a striped pattern on the top of the lettuce.

3. Drizzle with Cobb salad dressing. Add more to taste.

Enjoy as an early summer dinner when strawberries are at their peak, or anytime you need a delicious way to use up some leftover veggies!

Vegan Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries and Dressing

Vegan Cobb Salad with Strawberries and Dressing

Printable Recipe Card:

Yield: 8 Servings
Author: Carol Clayton
Vegan Cobb Salad with Strawberries

Vegan Cobb Salad with Strawberries

( 0 reviews )
This Vegan Strawberry Cobb Salad is the perfect dinner recipe when early summer u-pick berry farms are popping with these red juicy gems. “Eggy” tofu and maple tempeh bacon combined with sweet strawberries and fresh vegetables make it a fully satisfying meal.
Prep time: 30 MinTotal time: 30 Min

Ingredients

“Eggy” Tofu
Cobb Salad Dressing
Cobb Salad with Strawberries

Instructions

“Eggy” Tofu
  1. First, gently squeeze your tofu dry by pressing it with a kitchen towel. Then slice it into ½ inch cubes. Place in a single layer in a dish.
  2. Whisk the black salt, turmeric, nutritional yeast, and water in a small bowl until well combined.
  3. Pour the eggy mixture over the tofu, turning the pieces so all sides are coated. Turn the tofu pieces a few more times to let the flavor sink in.
  4. Refrigerate until you are ready to use it for the salad.
Cobb Salad Dressing
  1. Next, soak your cashews by pouring water over them (enough to cover for when they expand) for 8+ hours, or by pouring boiling water over them and letting them sit for 1 hour. Soft cashews are essential for creating a creamy dressing.
  2. Rinse the soaked cashews and add them to a blender with fresh water, followed by lemon juice, garlic, Dijon mustard, Worcestershire, maple syrup, salt, and pepper.
  3. Blend until completely smooth with no cashew lumps remaining, scraping down the sides of the blender as necessary. This may take 1-3 minutes depending on your blender type. A small cup-style blender works well for this.
  4. Pour into a clean glass jar and refrigerate until ready to use. The dressing will thicken up in the fridge.
Cobb Salad with Strawberries
  1. Add your chopped romaine lettuce to a large bowl.
  2. Layer the strawberries, “eggy” tofu, tempeh bacon, avocado, tomatoes, and corn in a striped pattern on the top of the lettuce.
  3. Drizzle with Cobb salad dressing. Add more to taste.

Notes

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

178.65

Fat (grams)

10.39

Sat. Fat (grams)

1.80

Carbs (grams)

17.72

Fiber (grams)

5.82

Net carbs

11.91

Sugar (grams)

5.77

Protein (grams)

8.37

Sodium (milligrams)

523.07

Cholesterol (grams)

0.04

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants