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Vegan Cobb Salad with Cashew Dill Dressing
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Vegan Cobb Salad

Serve up this adaptable vegan cobb salad with cashew dill dressing all summer long for a light, yet filling meal.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Dish, Salad, Side
Cuisine: American, Healthy
Servings: 4
Calories: 560kcal


For the Dressing:

  • 1 cup raw cashew pieces soaked overnight
  • 3/4 cup + 2 Tablespoons cold water Adjust to dressing consistency you prefer
  • 3-4 two inch sprigs fresh dill weed 1 teaspoon dried dill
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • Ground Pepper and Sea Salt to taste

For the Salad:

  • 1 15 oz. can chickpeas, drained and rinsed
  • 5 cups salad leaves
  • 1/2 cucumber chopped
  • 3-4 carrots chopped
  • 1/2 cup halved cherry tomatoes
  • 1/3 cup chopped red bell pepper
  • 1/3 cup coconut bacon
  • Kernels from 2 ears of steamed corn


  • Add all of the dressing ingredients to a blender and puree until smooth. Adjust water as needed to obtain desired dressing consistency.
  • To make the salads, divide lettuce and toppings evenly among the 4 bowls. To with coconut bacon and dressing and serve.




Serving: 1/4 recipe | Calories: 560kcal | Carbohydrates: 57g | Protein: 18g | Fat: 34g | Saturated Fat: 16.5g | Polyunsaturated Fat: 17.5g | Sodium: 500mg | Fiber: 13g | Sugar: 14g