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Mushroom BLT with homemade spicy vegan mayo. So easy to make for lunch or dinner.

Vegan BLT Salad with Homemade Smoky & Spicy Mayo

A healthy and tasty version of the classic BLT, only this is vegan and in salad form.
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 2 large servings
Calories:
Author: Linda & Alex

Ingredients

  • 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
  • ¾ cup 85 g raw cashews, soaked in water for at least 4 hours
  • 1 lemon juiced
  • 2 garlic cloves sliced
  • ¼ cup plus 1 tbsp 75 ml unsweetened almond milk
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground sea salt
  • ⅛ to ¼ teaspoon cayenne pepper optional

Instructions

  • 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.
  • Enjoy!
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