Chipotle Cheese Bacon Salad: Yes It’s Raw Vegan

It’s true that our eyes are often times bigger than our stomachs. I say, let’s use that to our advantage!

Let’s make healthy food look and taste so irresistible that we would have the power to say no to all the junk out there. I’m talking about the eye catching ads that come around when we’re hungry & craving something satisfying.

Well, I’ve got some competition to the junk food ads. This fantastic salad right here! I mean, the dressing is so good you’ll want to drench everything in it!

Nothing beats a super filling, savory meal when you’re craving something good! So I made you this. You’re welcome!


Chipotle Cheese Dressing:

  • 1 cup cashews, soaked for 20 minutes
  • 1 dried chipotle chile, soaked in warm water for 30 minutes
  • 1/3 cup water
  • 1/2 red bell pepper
  • 1 Tablespoon lime juice
  • 1/2 teaspoon apple cider vinegar
  • 2 Tablespoons tahini
  • 1 Tablespoon nutritional yeast
  • 1 clove garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt

Blend all ingredients together in a high powered blender. Add more water if you want the consistency to be more pour-able. Store in glass jar for up to 4 days in the fridge.


Eggplant “bacon”


  • 1/2 cup Extra virgin olive oil
  • 1/4 cup tamari (soy sauce or aminos would work well too)
  • 1/4 cup maple syrup (could sub with agave if preferred)
  • 2 Tablespoons Apple Cider Vinegar
  • 4 teaspoon smoked paprika (not raw but makes a huge difference in flavor, sub with regular paprika if preferred)
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (cut the spice by only using 1/4 teaspoon if preferred)

Whisk the marinade ingredients in a bowl and set aside.

Peel 2 regular eggplant. Cut it in half vertically, and again in half vertically to have 4 long wedges. Using a mandolin, slice in to “bacon” sized strips. A little thick is preferred so when they dehydrate they don’t get too thin.

Brush the marinade on the front and back of each strip and lay on a non-stick dehydrator sheet. Dehydrate at 115° for 12-24 hours, depending on how crispy you want it to be.

This eggplant bacon will store well in the refrigerator for 1 month, perhaps longer if it doesn’t get eaten sooner. It retains it’s crispiness quite well too.

To assemble the salad:

Chop your choice of salad and veggies such as Romaine, butter lettuce, grated carrot, chopped tomato, and avocado. Crumble eggplant bacon on top and drizzle heartily with the chipotle cheese dressing.


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