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Vegan Creamy Parmesan SaladVegan Creamy Parmesan Salad
Soy-based mayonnaise, Parmesan cheese, tofu and edamame give vegans a colorful salad with a high-protein nutritional profile. To pump up the flavor, chef Rush makes liberal use of smoked salt, smoked paprika, mustard and garlic powder.
Servings
6
6
Cuisine Type
- american
Day Part
- Dinner
- Lunch
Menu Part
- Salad
Main Ingredient
- Vegetables
- Cheese
Source: Recipe and photo courtesy of The Soyfoods Council
Soy-based mayonnaise Parmesan cheese, tofu and edamame give vegans a colorful salad with a high-protein nutritional profile. To pump up the flavor, chef Rush makes liberal use of smoked salt, smoked paprika, mustard and garlic powder.
Ingredients
Dressing
1 cup olive oil
1/4 cup apple cider vinegar
1/4 cup lemon juice
4 tsp. garlic powder
3 tsp. liquid aminos from soy protein
1 tsp. yellow mustard
1 tsp. smoked paprika
1 tsp. smoked salt
1 tsp. agave nectar
1/2 tsp. celery seed
1/2 cup soy mayonnaise
1 package (12 oz.) silken tofu
4 oz. soy-based grated Parmesan cheese
Salad
Romaine lettuce
Kale
Edamame, shelled
Carrots, shaved
Homemade croutons
Steps
Prepare dressing: In blender, combine all ingredients. Blend until well incorporated. Refrigerate until well chilled, preferably overnight.
Prepare salad: In large salad bowl, combine lettuce, kale, edamame and carrots; toss with dressing. Garnish salad with croutons.
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