Vegan Cobb Salad


This Vegan Cobb Salad is so simple and SO GOOD! Trust me, you will want it a couple times a week! A tangy, healthy ranch dressing, smokey tempeh “bacon”, fresh crisp veg , roasted corn and hearty black beans. Let's jump right into this recipe so that you could actually CRAVE salads for dinner.





Makes 4 side salads or 2 full salads

  • 2 heads romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked black beans (either from a can or homemade)
  • 1 cup frozen organic corn
  • 1-2 avocados

For the smokey tempeh “bacon”

  • 8 ounces tempeh, sliced
  • 1/4 tsp liquid smoke
  • 3 tbsp tamari or soy sauce
  • 1 tbsp maple syrup

For the ranch dressing

  • 1/2 cup almond milk
  • 1/4 cup tahini
  • 4 tbsp vegan sour cream (Store bought or refer to sour cream recipe below)
  • 3 tbsp cilantro, finely chopped
  • 2 tbsp chives, finely chopped
  • 2 tsp white wine vinegar
  • Juice of 1 lemon
  • 2 garlic cloves, finely chopped or crushed
  • 1 tsp salt
  • 1/4 tsp black pepper

For the vegan sour Cream

  • 1/2 cup raw cashews, soaked in hot water for 10 minutes
  • 1/4 cup unsweetened almond milk
  • 1 tsp rice vinegar
  • Juice of 1 lemon
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  • Large shallow bowl
  • Blender or food processor
  • Baking sheet
  • Medium bowl




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  1. Preheat oven to 375F.
  2. Begin by making the smokey tempeh bacon. Combine 1/4 tsp liquid smoke, 3 tbsp tamari and 1 tbsp maple syrup. Whisk together in a shallow large bowl and toss in sliced tempeh. Make sure to coat each piece of tempeh in the sauce and let sit for 5 minutes.
  3. Next make vegan sour cream! (If you’re using store bought, skip this step!) Begin by discarding the water from the cashews. Combine all sour cream ingredients in a high speed blender and blend for 2 minutes or until smooth and creamy. Scoop out into a jar until read to use. (You will have left over sour cream but you will be so happy! It is delicious on nearly anything especially on baked potatoes!)
  4. Once the tempeh has sat for 5 minutes, lay each piece of tempeh out on a baking sheet lined with parchment paper and place in oven for 20 minutes!
  5. Meanwhile finish making the ranch dressing by combining all ingredients into a medium size bowl and whisking together until there are no lump and dressing is smooth.
  6. Once the tempeh is out of the oven and your salad ingredients are prepared and ready, assemble your salad to your liking and enjoy!


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