This Big Mac salad is perfect when you feel like having a burger but you want something healthier instead. It’s super delicious, satisfying, packed with protein and nutrients, and completely vegan. And it comes together in just 20 minutes!
Why This Recipe Works
I absolutely love this vegan Big Mac salad. It’s super comforting, filling, and just so yummy. You definitely won’t miss the burger bun!
I mean don’t get me wrong, I definitely love burgers and it’s great that many big fast food chains offer more and more vegan options. And most of them are pretty good! But sometimes I feel a bit full after having one of these burgers. So this burger salad is a lighter option that tastes just as good.
To make this salad as authentic as possible, I used the classic combination of crispy lettuce, red onions, juicy tomatoes, salty pickles, shredded cheese, and ground beef (of course vegan). Everything is tossed in an easy Big Mac copycat dressing.
For my vegan Big Mac sauce, I blended cashews with tomato paste, yellow mustard, almond milk, apple cider vinegar, onion powder, and maple syrup. The cashews make the sauce incredibly rich and creamy and it tastes so much like the real thing! Just a lot healthier and of course vegan.
You need a high speed blender for the sauce to make it super smooth and creamy. If you don’t have one, you could soak the cashews overnight, which makes blending them a lot easier.
I’ve made this salad quite a few times and it’s always a big hit with everyone! It makes such a great lunch or dinner for the whole family.
What Goes Into This Recipe
- Lettuce – use crispy lettuce such as iceberg or Romain lettuce.
- Tomatoes – make sure they are ripe, so they have the perfect flavor.
- Onion – I used a red onion. Its mild flavor is perfect for salads.
- Shredded Cheese – use your favorite vegan cheese.
- Vegan Ground Meat – use your favorite brand.
- Pickles
- Cashews – unsalted and not roasted.
- Tomate Paste
- Mustard – yellow mustard.
- Apple Cider Vinegar
- Vegan Worcestershire Sauce
- Maple Syrup – adds the typical sweetness of the Big Mac sauce.
- Almond Milk – make sure it’s unsweetened.
- Onion Powder
How To Make This Recipe
1. Step: Place all ingredients in a blender.
2. Step: Blend until smooth. You might have to scrape down the edges once or twice.
3. Step: Cook the vegan ground meat according to the instructions on the package.
4. Step: In the meantime, cut the lettuce and the red onion into strips. Dice the tomatoes and slice the pickles.
5. Step: Place all ingredients in a large bowl. Toss with the dressing.
Recipe Notes
- You could also add vegan burgers instead of vegan ground meat. Just pan-fry them and cut them into small pieces.
- For an even easier version, you could replace the cashews with 1/2 cup of vegan mayonnaise. Leave out the almond milk in this case. Then just place all ingredients for the sauce in a small bowl and stir well. However, I like the version with cashews better and it’s also healthier.
- If you like, you could also sprinkle some sesame seeds on top before serving the salad.
Frequently Asked Questions
How Long Does The Salad Last?
This salad is best served fresh. However, you can add the sauce later and store the rest of the ingredients in an airtight container in the fridge for up to a day.
Stored in the fridge, the sauce will last up to 3 days.
Related Recipes
- Bulgur Salad
- Taco Salad
- Lentil Salad
- Vegan Chickpea Salad
- Noodle Salad
- Cauliflower Salad
- Mexican Salad
I Love to Hear From You!
I hope you like this Big Mac salad as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Big Mac Salad
Ingredients
For the Salad:
- 1/2 iceberg or Romain lettuce
- 14 oz vegan ground meat
- 1/2 cup vegan shredded cheese
- 6 pickles, sliced
- 1 red onion, cut into thin slices
- 2 large tomatoes, cubed
For the Sauce:
- 1/2 cup cashews
- 1/2 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 2 tablespoons yellow mustard
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon vegan Worcestershire Sauce
- black pepper
Instructions
- Place all ingredients in a blender. Blend until smooth. You might have to scrape down the edges once or twice.
- Cook the vegan ground meat according to the instructions on the package.
- In the meantime, cut the lettuce and the red onion into strips. Dice the tomatoes and slice the pickles.
- Place all ingredients in a large bowl. Toss with the dressing.
Notes
- You could also add vegan burgers instead of vegan ground meat. Just pan-fry them and cut them into small pieces.
- For an even easier version, you could replace the cashews with 1/2 cup of vegan mayonnaise. Leave out the almond milk in this case. Then just place all ingredients for the sauce in a small bowl and stir well. However, I like the version with cashews better and it's also healthier.
- If you like, you could also sprinkle some sesame seeds on top before serving the salad.
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