This Vegan BLT Salad with Homemade Smoky & Spicy Mayo is so darn delicious. It's perfect for a summer dinner or to take to work for lunch. Best of all, it's really healthy!
One of my favorite sandwiches growing up, and the first real meal that required a pan and a flame that I ever made for myself, was a BLT. I loved how the fresh, crisp lettuce tamed the saltiness of the bacon and the sweetness of the juicy tomatoes. Mine were always made with toasted white bread and a big smear of mayonnaise.
When I went vegetarian, and ultimately vegan, it meant the end of bacon, lettuce, and tomato sandwiches as I knew them, until I created our smoky Portobello mushroom “bacon.” That recipe gave me back the classic sandwich that had been a big part of my childhood. Since I’ve shared that vegan bacon recipe with you all, I’ve received a ton of positive comments and email letting me know how much you and even your non-vegan family and friends loved it. Thank you! That makes me so happy.
Because you all love the mushroom bacon recipe, and summer is just around the corner, I wanted to share the next best thing to a BLT sandwich, and that’s a light, cool, crisp, and delicious vegan bacon lettuce, and tomato salad, with a homemade smoky and spicy vegan mayonnaise dressing. You guys, this salad is so freaking good! I’m not going to lie, the mayo salad dressing makes it, and it’s one of the best dressings I’ve made. The smokiness comes from smoked paprika and the heat comes from a dash of cayenne pepper (if you don’t like spicy food, leave it out).
The spicy mayonnaise dressing isn’t like dressing made with eggs and oil, oh no, this is actually healthy. My oil-free and eggless mayonnaise is made from cashews, unsweetened almond milk, garlic, lemon juice, and spices. It’s cholesterol-free mayo like you’ve never had before.
HOW TO MAKE A VEGAN BLT SALAD
It doesn’t get any easier than this, my friends. Here’s what you do.
Make the Portobello bacon
Chop some Romaine lettuce
Slice some tomatoes
Make the spicy vegan mayonnaise
Toss it in a bowl
Put avocado slices on top
Now that you know how to make the perfect vegan BLT salad, I suggest you rush to your kitchen and start chopping. After you eat it, come back and let me know how much you loved it.
You may have noticed over the past several weeks that we haven’t been posting as frequently as we usually do. That’s because we were working on finishing up the manuscript and working twelve hour days to get the pictures of all eighty recipes for our first cookbook done. It was exhausting, fun, and so fulfilling. We’re not finished yet, but the REALLY time consuming part is pretty much over, so we’re back on schedule. Thanks for being so patient and understanding.
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Vegan BLT Salad with Homemade Smoky & Spicy Mayo
- 3 servings of Portobello Mushroom Bacon
- 1 large head of Romaine lettuce chopped
- 2 cups 326 g sliced cherry tomatoes
- 1 avocado sliced (optional)
- salt and pepper to taste
- FOR THE DRESSING
- 3/4 cup 85 g raw cashews, soaked in water for at least 4 hours
- 1 lemon juiced
- 2 garlic cloves sliced
- 1/4 cup plus 1 tbsp 75 ml unsweetened almond milk
- 1 tsp smoked paprika
- 1/4 tsp ground sea salt
- 1/8 to 1/4 tsp cayenne pepper optional
- Make the mushroom bacon and put in a large salad bowl on top of the lettuce and tomatoes. Toss with the dressing and serve with sliced avocado if desired.
- FOR THE DRESSING
- Rinse the soaked cashews and place in a high-powered blender. Add the lemon, garlic, almond milk, paprika, salt, and cayenne pepper (if you don't like spicy you can skip this). Blend on a high speed for approximately 2 minutes or until the mayonnaise is creamy. You shouldn't see or taste any solid pieces of the nuts.