Recipes | Lettuce Eat Cake

Vegan Cheddar Bacon Scalloped Potatoes

September 1, 2023

Creamy and gooey Vegan Cheddar Bacon Scalloped Potatoes, topped with homemade plant-based bacon bits and fresh herbs.

Indulge in the ultimate vegan comfort food experience with this delectable Vegan Cheddar Bacon Scalloped Potatoes recipe! Crafted to satisfy your cravings for rich, creamy flavours, this plant-based twist on a classic favourite is a culinary masterpiece.

Whether you’re a seasoned vegan or simply looking to explore the world of dairy-free deliciousness, this hearty dish of Vegan Cheddar Bacon Scalloped Potatoes are a mouthwatering delight that will impress even the most discerning palates.

So easy to make, you’ll be wanting to make this recipe for family gatherings and weekday meals alike. This is the perfect harmony of cheesy, bacon-y, and potato goodness.

Ingredients in This Recipe

Potatoes (white or yellow)
Vegan butter (you can use any kind you like such as Earth Balance)
Olive oil
Onion
Salt
Ground pepper
Garlic minced
Flour
Vegetable broth
Unsweetened soy milk or oat, almond etc.
Nutritional yeast
Vegan cheddar cheese shreds (I used Daiya Cheddar Cheese Shreds)
Fresh chives or herb of choice (parsley, thyme) optional
Vegan bacon, store bought or make a half batch (or full batch and save the rest) of my homemade Vegan Bacon (Low Sodium) recipe

How to Make This Recipe

If making homemade vegan bacon, make a half batch of my Vegan Bacon (Low Sodium) recipe. If not using bacon, skip this step (you can also use store bought bacon instead).

Preheat oven to 400°F.
Slice all of the potatoes into thin round slices. Try to keep the thickness uniform so the potatoes cook uniformly. Cover with a damp paper towel and set aside.

In a pan over medium heat, add the olive oil and the butter. Add in the onions, black pepper and salt. Sauté for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
Add the flour over the mixture, stirring until fully incorporated and smooth, cooking for about 1 minute.
Reduce heat to medium low. Stirring frequently, pour in the milk, nutritional yeast, and veggie broth, stirring to ensure no clumps and everything is incorporated. Let the sauce cook for another 2 minutes. Remove from heat.

In a large baking dish arrange half of the potatoes onto the pan. Pour over half of the sauce, and gently stir to ensure all of the potatoes are covered in sauce. Top with ½ cup of vegan cheese (optional).
Add the remainder of the potatoes, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Sprinkle with finely chopped bacon and fresh herbs. (optional)

Cover the top of the baking dish with a lid or foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed.
Let the potatoes cool slightly. Garnish with more fresh herbs and serve!

Common Questions

Can I make this recipe ahead of time?

You can make the vegan bacon a day before if you prefer. You can also slice the potatoes ahead of time (I recommend the same day and kept covered with a damp towel so they don’t dry out). I suggest making the sauce on the stove fresh right before you want to bake the dish, then and assemble to Vegan Cheddar Bacon Scalloped Potatoes and bake.

How do I store these Vegan Cheddar Bacon Scalloped Potatoes?

Store these scalloped potatoes in an airtight container in the refrigerator for 3-5 days. You can also choose to freeze them for up to 3 months.

Vegan Cheddar Bacon Scalloped Potatoes

A creamy baked scalloped potato dish in a gooey vegan cheddar, topped with homemade bacon bits.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course dinner

Cuisine American

Servings 6 servings

Ingredients

Vegan Cheddar Bacon Scalloped Potatoes

5 medium potatoes (or 2 Ibs)
1 Tbsp vegan butter
2 Tbsp olive oil
1/2 small onion minced
1 tsp salt
1/2 tsp ground pepper
5 cloves garlic minced
3 Tbsp flour
1 cup vegetable broth
1 cup unsweetened soy milk or oat, almond etc.
1/4 cup nutritional yeast
1 cup vegan cheddar cheese shreds
handful finely chopped fresh chives or herb of choice (parsley, thyme) optional
1/2 batch vegan bacon optional, store bought or make my homemade Vegan Bacon (Low Sodium) recipe, linked in this blog

Instructions

Vegan Cheddar Bacon Scalloped Potatoes

If making homemade vegan bacon, make a half batch of my Vegan Bacon (Low Sodium) recipe linked above in this blog. If not using bacon, skip this step (you can also use store bought bacon instead).
Preheat oven to 400°F.
Slice all of the potatoes into thin round slices. Try to keep the thickness uniform so the potatoes cook uniformly. Cover with a damp paper towel and set aside.
In a pan over medium heat, add the olive oil and the butter. Add in the onions, black pepper and salt. Sauté for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
Add the flour over the mixture, stirring until fully incorporated and smooth, cooking for about 1 minute.
Reduce heat to medium low. Stirring frequently, pour in the milk, nutritional yeast, and veggie broth, stirring to ensure no clumps and everything is incorporated. Let the sauce cook for another 2 minutes. Remove from heat.
In a large baking dish arrange half of the potatoes onto the pan. Pour over half of the sauce, and gently stir to ensure all of the potatoes are covered in sauce. Top with ½ cup of vegan cheese (optional).
Add the remainder of the potatoes, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Sprinkle with finely chopped bacon and fresh herbs. (optional)
Cover the top of the baking dish with a lid or foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed.
Let the potatoes cool slightly. Garnish with more fresh herbs and serve!

Keyword Bacon, cheddar, Cheese, creamy, Potatoes

Peas & Mint Gnocchi with Seed Parmesan

August 18, 2023

Vegan gnocchi, tossed in olive oil, garlic and mint, topped with peas and a sprinkle of homemade seed parmesan. Get ready to dive into a plate of pure yum with a fresh and zingy dish that is so quick and easy to make.

Whether you’re all about convenience or love getting hands-on in the kitchen, this Peas & Mint Gnocchi with Seed Parmesan is simply divine. If you’re going the express route, snag some pre-made store-bought gnocchi.

There are several plant-based brands you can find at your local grocer:

Gia Russa Potato Gnocchi, De Cecco Pasta Potato Gnocchi, Le Veneziane Gluten-Free Potato Gnocchi, Sanniti Potato Gnocchi and Olivieri Fresh Classic Skillet Gnocchi to name a few.

But if you’re feeling that culinary DIY vibe, go for homemade gnocchi to make this Peas & Mint Gnocchi with Seed Parmesan dish. Whip up a batch of tender potato pillows, and let them take a quick plunge in boiling water until they float up with pride. Then it’s showtime: sizzle them up in the garlic, mint, and olive oil till they’re singing in harmony.

Toss in your gnocchi, add peas for that touch of green glam, and generously shower your dish with the homemade seed parmesan – a nutty twist on the classic. Whether you’re rocking the store-bought or homemade route, this vegan gnocchi creation is sure to steal the spotlight on any table.

Ingredients in this Recipe

Seed Parmesan

Sunflower seeds
Nutritional yeast
Garlic powder
Salt

Peas & Mint Gnocchi

Olive oil
Garlic
Fresh mint
Vegan gnocchi (I used Olivieri Fresh Classic Skillet Gnocchi which is vegan)
Fresh sweet peas (the kind in a bag in the produce aisle)
Salt

How to Make This Recipe

Seed Parmesan

Place all the ingredients in a blender or food processor until finely pulsed. (Place leftovers in a dry jar or container with lid for storage).

Peas & Mint Gnocchi

If not using a skillet gnocchi, boil water and cook conventional packaged gnocchi to package directions, or use homemade gnocchi. (Do not over cook). If using skillet gnocchi skip this step.

Boil fresh peas in a medium pot of water for 2-3 minutes. Strain and set aside.

Add olive oil and minced garlic to a frying pan and sauté for 2 minutes on medium low heat.
Add a handful finely chopped mint and stir.

If using a skillet gnocchi (which is pre-cooked), add the bag of gnocchi to the frying pan and cook on medium low heat for 5-7 minutes.

Stir in the peas.

Serve, topped with a drizzle of olive oil, more fresh mint, and a generous sprinkle of seed parmesan.

Common Questions

Do I have to use fresh peas?

The best option is fresh peas, but if you cannot find them, frozen peas will work beautifully too. Canned peas work less well, as they can be mushy and less green in hue.

What can I use instead of the homemade seed parmesan?

The seed parmesan is a tasty, protein and nutrient-rich cheese alternative that is so delicious in this recipe. But if you’d like to skip this part for time, go ahead and replace it with a store bought vegan cheese.

Peas & Mint Gnocchi with Seed Parmesan

Vegan gnocchi, dressed in olive oil, garlic and mint, with peas and a sprinkle of homemade seed parmesan.

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Prep Time 5

Cook Time 8

Total Time 13

Course Dessert

Cuisine Italian

Servings 2

Equipment

blender or food processor

Ingredients

Seed Parmesan

1/2 cup sunflower seeds
2 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp salt

Peas & Mint Gnocchi

4-5 Tbsp olive oil plus more for drizzling
2 medium cloves garlic minced
10 grams fresh mint finely chopped
700 grams vegan gnocchi I used Olivieri Fresh Classic Skillet Gnocchi
300 grams fresh sweet peas the kind in a bag in the produce aisle
salt to taste

Instructions

Seed Parmesan

Place all the ingredients in a blender or food processor until finely pulsed. (Place leftovers in a dry jar or container with lid for storage).

Peas & Mint Gnocchi

If not using a skillet gnocchi, boil water and cook conventional packaged gnocchi to package directions, or use homemade gnocchi. (Do not over cook).
Boil fresh peas in a medium pot of water for 2-3 minutes. Strain and set aside.
Add olive oil and minced garlic to a frying pan and sauté for 2 minutes on medium low heat.
Add a handful finely chopped mint and stir.
If using a skillet gnocchi (which is pre-cooked), add the bag of gnocchi to the frying pan and cook on medium low heat for 5-7 minutes.
Stir in the peas.
Serve, topped with a drizzle of olive oil, more fresh mint, and a generous sprinkle of seed parmesan.

Keyword Gnocchi, Mint, Parmesan, Peas

Looking for more vegan mint recipes? Try my Mint Pesto & Vegan Ricotta Shells recipe.

Easy Vegan Hawaiian Pizza

August 10, 2023

Easy Vegan Hawaiian Pizza, featuring fresh pineapple, plant-based ham and green olives on dairy-free mozzarella cheese. This from-scratch homemade pizza is super easy to make, and uses only simple ingredients.

If you’re wanting a pie with the perfect mix of sweet and savoury, this Easy Vegan Hawaiian Pizza delivers big time. The sweetness of pineapple, yum-worthy plant-based ham, and the tang of zingy green olives- it’s a total tropical party in your mouth. And guess what? The crust? It’s homemade, with a mix of airy and crispy, the perfect base for these fantastic flavours.

No fancy ingredients or complicated steps – this recipe is easy to put together and totally delicious. Most of the time count required to make this recipe is ‘resting time’, where the dough is rising (and you are off relaxing, cleaning the house, or whatever you like!).

Share it with pals or freeze it and have it all to yourself!

Ingredients in This Recipe

Pizza Dough

All purpose flour (or 1 to 1 gluten free flour)
Cold water
Active dry yeast
Salt
Olive oil

Pizza Sauce

Mutti Finely Chopped Tomatoes (or any canned finely chopped tomatoes)
Salt
Dried oregano
Dried basil
Olive oil

Pizza Toppings

Fresh pineapple cut into chunks
Olives
Vegan deli ham (such as Yves Veggie Cuisine Veggie Ham)
Olive oil
Salt
Vegan shredded mozzarella cheese (such as Daiya Cutting Board Mozza Flavour Shreds)

How to Make This Recipe

Pizza Dough

Add the flour, yeast and sat to a large bowl and combine.

Add the cold water and stir.

On a floured surface, knead the dough for 10 minutes (adding a small amount of flour as needed if too sticky).

Add a drizzle of olive oil to the ball and cover loosely with plastic wrap (or a tea towel) and let sit at room temperature for 2 hours.

Pizza Sauce

Add all tomato sauce in ingredients to a medium bowl and stir. Taste and season more as desired.

Pizza Toppings

Cut fresh pineapple into small chunks and slice olives. Slice ham into small pieces.

Assembling Pizza

Preheat oven to 450 degrees Fahrenheit.
With a knife cut the ball of dough into desired chunks (4-5 mini pizzas or 2 large pizzas).

Roll out the dough and place on (greased) pizza pans.

Add desired amount of sauce to each pizza, then sprinkles with cheese. Add to each pizza the olives, pineapple and then drizzle with olive oil and sprinkle with salt.

Place pizzas in oven for 15-20 minutes or until crust is golden brown and crispy (keep an eye on pizzas as oven temperatures vary).

Frequently Asked Questions

Can I make this pizza gluten-free?

Absolutely! The easiest way to make this pizza recipe gluten free is to simply replace the all purpose four with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

How long will these pizzas last in the refrigerator?

Typically I suggest to consume this pizza within 3-5 days for optimal taste and freshness.

Can I freeze these pizzas?

Yes! Store these pizzas for up to a month in the freezer in an air tight container.

Can I make this dough ahead of time?

Yes, make this dough the morning before you want pizza, or even a day ahead of time. Simply store the ball of pizza dough tightly wrapped in the refrigerator. Remove and roll out dough then continue to follow the remainder of the instructions!

Easy Vegan Hawaiian Pizza

Easy Vegan Hawaiian Pizza, featuring fresh pineapple, plant-based ham and green olives on dairy-free mozzarella cheese.

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Prep Time 2 10

Cook Time 20

Total Time 2 30

Course dinner, Lunch

Cuisine Italian

Servings 5 mini pizzas or 2 large

Ingredients

Pizza Dough

2 1/2 cups all purpose flour or 1 to 1 gluten free flour
1 cup + 2 Tbsp cold water
0.75 tsp active dry yeast
0.75 tsp salt
drizzle olive oil

Pizza Sauce

1 can (400 ml) Mutti Finely Chopped Tomatoes or equivalent
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tsbp olive oil

Pizza Toppings

1 cup fresh pineapple cut into chunks
1/4 cup olives sliced
5 slices vegan deli ham sliced, such as Yves
drizzle olive oil
sprinkle salt
1-2 cups vegan shredded mozzarella cheese

Instructions

Pizza Dough

Add the flour, yeast and sat to a large bowl and combine.
Add the cold water and stir.
On a floured surface, knead the dough for 10 minutes (adding a small amount of flour as needed if too sticky).
Add a drizzle of olive oil to the ball and cover loosely with plastic wrap (or a tea towel) and let sit at room temperature for 2 hours.

Pizza Sauce

Add all tomato sauce in ingredients to a medium bowl and stir. Taste and season more as desired.

Pizza Toppings

Cut fresh pineapple into small chunks and slice olives. Slice ham into small pieces.

Assembling Pizza

Preheat oven to 450 degrees Fahrenheit.
With a knife cut the ball of dough into desired chunks (4-5 mini pizzas or 2 large pizzas).
Roll out the dough and place on (greased) pizza pans.
Add desired amount of sauce to each pizza, then sprinkles with cheese. Add to each pizza the olives, pineapple and then drizzle with olive oil and sprinkle with salt.
Place pizzas in oven for 15-20 minutes or until crust is golden brown and crispy (keep an eye on pizzas as oven temperatures vary).

Keyword Ham, Olives, Pineaapple, Pizza, Pizza dough

Looking for more vegan pizza recipes? Try my Mint Pest Vegan Pizza!

Mint Pesto Vegan Pizza

White Chocolate Raspberry Blondies

July 13, 2023

Craving something sweet and a little out of the ordinary? Give these amazing White Chocolate Raspberry Blondies a whirl! They’re totally vegan and gluten-free, so everyone can enjoy them.

Forget about regular flour – these blondies are made with creamy white beans and blended oats for a healthier twist. But don’t worry, they’re still loaded with flavour and sweetness that will make your taste buds jump for joy!

And that’s not all! We’ve added juicy raspberries and irresistible chocolate chips to take these blondies to the next level. To make them even more drool-worthy, we drizzle them with chocolate and sprinkle some fresh mint leaves on top. Trust us, you won’t be able to resist these lip-smacking treats!

With juicy raspberries and decadent white chocolate chips, every bite of these White Chocolate Raspberry Blondies is a delightful explosion of fruity tartness and melty chocolate goodness.

Whether you need a mid-afternoon pick-me-up or a satisfying dessert to wrap up your dinner, these blondies have got you covered. And the best part? They’re incredibly easy to make! Just mix up the ingredients, pop the batter in the oven, and before you know it, voila! You’ll have a batch of scrumptious blondies ready to enjoy. So simple, yet so delicious!

Using White Beans in Desserts

When it comes to desserts, white beans may not be the first thing that pops into your mind, but trust me, they can work wonders in your baking recipes!

Don’t underestimate the power of white beans. They’re not only a fantastic source of protein, fiber, iron, and folate, but they can also take your sweet treats to the next level. By incorporating white beans into this dessert recipe, you’re boosting its nutritional value and adding a touch of balance to your indulgence.

Not only are white beans a nutritious choice, but they also offer a gluten-free alternative to traditional baking ingredients like flour. So if you’re looking for a treat that caters to special dietary needs, these White Chocolate Raspberry Blondies have got you covered.

One of the amazing benefits of white beans in this recipe is their ability to provide extra moisture. When mashed or blended, white beans lend a creamy texture that results in a soft and tender crumb for these adorable little blondie bites. Prepare to be pleasantly surprised by the delightful combination of flavours and textures in each bite!

White Chocolate Raspberry Blondies

Cooked white beans
Baking powder
Baking soda
Salt
Maple syrup
Vanilla
Rolled oats
Coconut oil
Vegan white chocolate chips
Fresh or frozen raspberries

How to Make This Recipe

Preheat oven to 350 F.
Combine all the ingredients, except the vegan chocolate chips, in a blender until the batter is mostly smooth.

Stir in vegan chocolate chips.

Pour the batter into a non-stick muffin pan and bake for 20-25 minutes. (Be careful not to undercook the blondies as the centre will remain gooey).
Allow the blondies to cool and firm up.

Once cooled, add 1/4 cup baking chips plus 1 tsp coconut oil to a bowl and microwave for 20 seconds, stir, then microwave for 10 more seconds. Do not overcook, as chocolate burns easily. Using a spoon, drizzle chocolate over each blondie.

Commonly Asked Questions

Can I use a different bean in this recipe besides white beans?

For the best results, I strongly suggest using cooked white beans in this recipe. However, if you find yourself in a pinch without white beans, you can also substitute them with cooked chickpeas as an alternative.

How do I store this White Bean Raspberry Blondies?

Store leftover in the refrigerator in an air-tight container for 2-3 days. For the freshest blondies I suggest storing these blondies in the freezer, then simply take blondies out to thaw before consuming.

Can I use other fruit besides raspberries?

Absolutely, use any variety of fruit you like. A great option that pairs well with chocolate is cherries.

White Chocolate Raspberry Blondies (Vegan & Gluten Free)

White chocolate blondies with raspberries, made of a white bean batter and drizzled with white chocolate and topped with fresh mint.

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Prep Time 5

Cook Time 25

Total Time 30

Course Dessert

Cuisine Vegan

Servings 12 blondies

Equipment

blender or hand blender

Ingredients

White Chocolate Raspberry Blondies (Vegan & Gluten Free)

1 1/2 cups cooked white beans
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup maple syrup
2 tsp vanilla
1/2 cup + 2 Tbsp rolled oats
1/4 cup coconut oil
1/2 cup vegan white chocolate chips
1/4 cup fresh or frozen raspberries
handful mint to garnish
handful fresh raspberries to garnish

Instructions

White Chocolate Raspberry Blondies (Vegan & Gluten Free)

Preheat oven to 350 F.
Combine all the ingredients, except the vegan chocolate chips, in a blender until the batter is mostly smooth.
Stir in vegan white chocolate chips.
Pour the batter into a non-stick muffin pan and bake for 20-25 minutes. (Be careful not to undercook the blondies as the center will remain gooey).
Allow the blondies to cool and firm up.
Once cooled, add 1/4 cup baking chips plus 1 tsp coconut oil to a bowl and microwave for 20 seconds, stir, then microwave for 10 more seconds. Do not overcook, as white chocolate burns easily. Using a spoon, drizzle chocolate over each blondie.
Top with fresh raspberries and garnish with fresh mint.

Keyword Blondies, cupcakes, Raspberry, White Bean, White Chocolate

Looking for more healthy vegan dessert recipes? Try my Vegan Cookie Dough Bars!

Vegan Cookie Dough Bars

Vegan Mexican Street Corn Dip

July 12, 2023

This vegan Mexican Street Corn Dip is a flavourful blend of sweet corn, and the creaminess of Nuts for Cheese Original Cream Cheese Style Spread, with an aromatic blend of spices. Topped with cilantro jalapeño and drizzled with spicy butter, it’s a vibrant plant-based twist on the beloved street food favourite.

My Vegan Mexican Street Corn Dip is a dish that pays homage to the culinary traditions of Mexico, where street food plays a huge role in the country’s vibrant food scene. This street food staple draws inspiration from a popular Mexican food known as elote, a beloved snack typically sold by street vendors throughout Mexico. Elote is a dish made of grilled corn on the cob coated in a mixture of mayo, cheese, lime juice, and various seasonings. Over time, creative cooks adapted the concept of elote into a delicious dip!

In this vegan-ized plant-based version, creamy ingredients like vegan cream cheese and yogurt, and an array of spices and seasonings are used. The result is a modern twist on a classic street food that captures the essence of Mexican flavours, perfect for gatherings or a zesty snack.

Ingredients in This Recipe

Spicy Seasoning Mix

Chilli powder
Paprika
Cayenne
Garlic power
Salt to taste

Corn Dip

Cob charred corn, kernels removed (optional)
Olive oil
Small onion
Corn kernels
Cloves garlic
Salt & pepper
Nuts for Cheese Original Cream Cheese Style Spread (or approximately 7 ounces vegan cream cheese)
Unsweetened plain vegan yogurt
Prepared spicy seasoning mix

Spicy Butter

Vegan butter
Prepared spicy seasoning mix

Creamy Drizzle

Fresh lime juice
Vegan mayonnaise or vegan yogurt

Garnish

Fresh cilantro
Jalapeño
Tortilla chips

How to Make This Recipe

Spicy Seasoning Mix

In a small bowl, combine the chilli powder, paprika, cayenne, garlic powder and a pinch of salt.

Corn Dip

In a large pot of boiling water, cook corn on the cob for 5 minutes. Remove and add cob to a grill pan to char the corn. Set aide. (This step is optional, you can leave out the charred corn kernels if desired).

Heat olive oil in a pan on medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, and 1 tsp of your prepared spicy seasoning mix. Season with salt and pepper. Cook until the corn is softened, 5 minutes.

Reduce the heat to low. Mix in the Nuts for Cheese Original Cream Cheese Style Spread until melted and creamy. Stir in the vegan yogurt. Cook until warm.

Spicy Butter

In a separate small pot, melt the vegan butter until golden. Mix in 3 teaspoons of prepared spicy seasoning mix, plus a pinch of chilli flakes. Cook another minute, then remove from the heat.

Creamy Drizzle

Mix the vegan mayonnaise and lime juice with a pinch of salt.

Assembling the Vegan Mexican Street Corn Dip

Spoon the dip into a wide serving bowl and top with (optional) charred corn. Pour on some of the Creamy Drizzle and the Spicy Butter. Add slices of jalapeño and sprinkle the dip with cilantro. Serve warm with tortilla chips!

Commonly Asked Questions

Can I serve this Vegan Mexican Street Corn Dip cold?

Yes, you can serve this dip warm, at room temperature or chilled if preferred.

How do I store this dip?

Store this dip in an air-tight container in the refrigerator for 3-5 days. I would not suggest freezing it, as it does not freeze well.

Vegan Mexican Street Corn Dip

A flavourful blend of sweet corn, and the creaminess of Nuts for Cheese Original Cream Cheese Style Spread, with an aromatic blend of spices. Topped with cilantro jalapeño and drizzled with spicy butter.

Print Recipe

Prep Time 12

Cook Time 15

Total Time 27

Course Appetizer

Cuisine Mexican

Servings 6 people

Ingredients

Spicy Seasoning Mix

2 Tbsp chilli powder
2 tsp paprika
1 tsp cayenne
1 tsp garlic powder
salt to taste

Corn Dip

1 cob charred corn, kernels removed (optional, can simply omit)
2 Tbsp olive oil
1/2 small onion finely chopped
2 cups corn kernels
2 cloves garlic finely chopped
to taste salt & pepper
1 package Nuts for Cheese Original Cream Cheese Style Spread or aprox 7 ounces vegan cream cheese of choice
1/3 cup unsweetened plain vegan yogurt
1 tsp your prepared spicy seasoning mix

Spicy Butter

4 Tbsp vegan butter
3 tsp your prepared spicy seasoning mix

Creamy Drizzle

2 Tbsp fresh lime juice
1/3 cup vegan mayonnaise or vegan yogurt

Garnish

handful fresh cilantro finely chopped
1/2 small jalepeño thinly sliced
1 bag tortilla chips for dipping

Instructions

Spicy Seasoning

In a small bowl, combine the chilli powder, paprika, cayenne, garlic powder and a pinch of salt.

Corn Dip

In a large pot of boiling water, cook corn on the cob for 5 minutes. Remove and add cob to a grill pan to char the corn. Set aide. (This step is optional, you can leave out the charred corn kernels if desired).
Heat olive oil in a pan on medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, and 1 tsp of your prepared spicy seasoning mix. Season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low. Mix in the Nuts for Cheese Original Cream Cheese Style Spread until melted and creamy. Stir in the vegan yogurt. Cook until warm.

Spicy Butter

In a separate small pot, melt the vegan butter until golden. Mix in 3 teaspoons of prepared spicy seasoning mix, plus a pinch of chilli flakes. Cook another minute, then remove from the heat.

Creamy Drizzle

Mix the vegan mayonnaise and lime juice with a pinch of salt.

Assembling the Vegan Mexican Street Corn Dip

Spoon the dip into a wide serving bowl and top with (optional) charred corn. Pour on some of the Creamy Drizzle and the Spicy Butter. Add slices of jalapeño and sprinkle the dip with cilantro. Serve warm with tortilla chips!

Keyword Corn, Cream Cheese, Dip

Looking for more vegan-ized versions of classic street food? Try my Vegan Egyptian Hawawshi!

Vegan Egyptian Hawawshi

Vegan Pasta Salad with Lemon Vinaigrette

June 27, 2023

This Vegan Pasta Salad with Lemon Vinaigrette is a rainbow of fresh vegetables and herbs, chickpeas and tender pasta, dressed with a tangy lemon and olive oil vinaigrette. Easy to make and vegan, this recipe is a delightful way to get your protein and veggies in one. Simply use gluten-free pasta for a gluten-free option.

Packed with vibrant flavours and wholesome ingredients, this dish is perfect for bringing to parties and bbqs, or whipping up a big bowl of it for a healthy lunchtime meal, paired with a vegan sandwich like my Smoky Maple Tofu Sandwich.

Tossed with colourful grape tomatoes, crunchy cucumber, thinly sliced red onions, and luscious kalamata olives, this pasta salad is as beautiful as it is delicious. The addition of fresh herbs like parsley, dill, and mint adds a burst of freshness that is absolutely divine.

The tangy dressing, made with fresh lemon juice, garlic, Dijon mustard, and extra-virgin olive oil, adds a zesty kick that beautifully complements the ingredients.

Easy to make and completely plant-based, this Vegan Pasta Salad with Lemon Vinaigrette recipe is a delightful way to enjoy a nutrient-packed and delicious meal.

Ingredients in This Recipe

Lemon Vinaigrette

fresh lemon juice
garlic clove
Dijon mustard
sea salt
freshly ground black pepper
extra-virgin olive oil

Vegan Pasta Salad

cooked chickpeas
mixed yellow and red grape tomatoes
English cucumber
red onions thinly
kalamata olives
fresh parsley
fresh dill
fresh mint
cooked pasta of choice
cashew cheese (I used Nuts For Cheese Artichoke flavour)

How to Make This Salad

Lemon Vinaigrette

Combine all Lemon Dressing ingredients in a small bowl and whisk.

Vegan Pasta Salad

Cook pasta to al dente, drain and rinse in cold water.

Prepare all salad ingredients.

Add chickpeas, pasta, vegetables and herbs to a large salad bowl and mix well. Add Lemon Vinaigrette and mix. Chill in refrigerator and serve cold.

Common Questions

Is all Dijon mustard vegan?

Most Dijon mustards are vegan. In this recipe I used Maille Dijon. This widely available and classic dijon uses vegan-friendly wine as one of its ingredients. Grey Poupon, the epitome of fine dijon, is also vegan-friendly! The company confirms that the white wine used in their formulation is vegan, along with the remaining of their dijon mustard ingredients.

Is this Vegan Pasta Salad with Lemon Vinaigrette gluten-free?

All the contents of this salad are gluten-free except for the pasta if you use regular pasta. To adapt this to gluten-free simply replace the regular pasta with the gluten-free substitute of choice, such as rice, corn or quinoa pasta.

How do I store leftovers of this salad?

You can store any leftovers of this Vegan Pasta Salad with Lemon Vinaigrette in an air tight container in the refrigerator for up to 5 days.

How do I make this salad as meal prep recipe?

This salad is ideal for weekday meal prep. Simply divide all the salad ingredients and lemon vinaigrette between 3-4 mason jars or air tight containers. Store in the refrigerator and pop one out on busy days for a healthy lunch or dinner meal.

Vegan Pasta Salad with Lemon Vinaigrette

A rainbow of vegetables and pasta make up this healthy salad with a tangy lemon vinaigrette dressing.

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Prep Time 10

Cook Time 10

Total Time 20

Course dinner, Lunch

Cuisine Californian, Mediterranean

Servings 6 servings

Ingredients

Lemon Vinaigrette

1/4 cup fresh lemon juice
1 small garlic clove grated
1 tsp Dijon mustard
1/4 tsp sea salt
freshly ground black pepper to taste
1/4 cup extra-virgin olive oil

Vegan Pasta Salad

2 cups cooked chickpeas drained and rinsed
2 cups mixed yellow and red grape tomatoes halved
1/2 English cucumber diced
1/4 cup red onions thinly sliced
1/4 cup kalamata olives pitted and halved
1/2 cup fresh parsley chopped
1/4 cup fresh dill chopped
1/4 cup fresh mint chopped
3 cups cooked pasta of choice
3-4 dollops cashew cheese (I used Nuts For Cheese Artichoke flavour)

Instructions

Lemon Vinaigrette

Combine all Lemon Dressing ingredients in a small bowl and whisk.

Vegan Pasta Salad

Cook pasta to al dente, drain and rinse in cold water.
Prepare all salad ingredients.
Add chickpeas, pasta, vegetables and herbs to a large salad bowl and mix well. Add Lemon Vinaigrette, a few dollops of cashew cheese and mix. Chill in refrigerator and serve cold.

Keyword pasta salad, salad

Looking for more vegan past recipes? Try my Vegan Summer Pasta Salad!

Vegan Summer Pasta Salad