The Midwestern Green Pea & Cheddar Salad is a classic comfort dish, often served at potlucks, picnics, and family gatherings. Traditionally, it combines sweet green peas, sharp cheddar cheese, creamy mayonnaise, and crispy bacon bits. However, with the growing popularity of plant-based diets, many people are looking for vegan alternatives that retain the same rich flavors and textures.
In this article, we’ll explore a fully veganized version of this beloved salad, using dairy-free cheese, plant-based bacon, and a creamy vegan dressing. Not only is this recipe delicious and cruelty-free, but it’s also healthier and eco-friendly. Plus, we’ll share tips on how to optimize this dish for different dietary needs and occasions.
Let’s dive into the recipe, its nutritional benefits, and why this vegan version might just become your new favorite!
Why Veganize the Classic Midwestern Pea Salad?
Before we get into the recipe, let’s discuss why a vegan version is worth trying:
- Healthier – No cholesterol, less saturated fat, and packed with plant-based protein.
- Eco-Friendly – Reduces carbon footprint compared to dairy and meat production.
- Allergy-Friendly – Free from dairy, eggs, and animal products.
- Just as Flavorful – With the right substitutes, you won’t miss the original!
Vegan Midwestern Green Pea & Cheddar Salad Recipe
Ingredients (Serves 6-8)
Main Salad Components
- 4 cups frozen green peas (thawed) – or fresh peas if in season
- 1 cup vegan cheddar cheese (diced) – Brands like Daiya, Violife, or Follow Your Heart work well
- ½ cup vegan bacon bits – Try Lightlife or homemade tempeh bacon
- ¼ cup red onion (finely diced) – Soak in cold water for 10 mins to reduce sharpness
- 2 tbsp fresh dill (chopped) – Adds a refreshing herby note
Creamy Vegan Dressing
- ¾ cup vegan mayonnaise – Just Mayo, Hellmann’s Vegan, or homemade
- 1 tbsp apple cider vinegar – Adds tanginess
- 1 tsp Dijon mustard – Enhances flavor depth
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
Optional Add-Ins
- ½ cup chopped celery (for extra crunch)
- ¼ cup roasted sunflower seeds (for nutty flavor)
- 1 tbsp maple syrup (if you prefer a touch of sweetness)
Step-by-Step Instructions
1. Prep the Ingredients
- Thaw frozen peas by rinsing them under cold water, then drain well.
- Dice the vegan cheddar into small cubes.
- Finely chop the red onion and soak it in cold water for 10 minutes to mellow the flavor.
- If using store-bought vegan bacon, chop it into small bits. For homemade, crisp it up in a pan first.
2. Make the Dressing
In a small bowl, whisk together:
- Vegan mayo
- Apple cider vinegar
- Dijon mustard
- Garlic powder, onion powder
- Salt & pepper
Taste and adjust seasoning as needed.
3. Combine Everything
In a large mixing bowl, gently fold together:
- Green peas
- Vegan cheddar cubes
- Vegan bacon bits
- Drained red onions
- Fresh dill
- (Optional: celery or sunflower seeds)
Pour the dressing over the salad and mix until evenly coated.
4. Chill Before Serving
For best results, refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
5. Garnish & Serve
- Sprinkle extra vegan bacon or dill on top.
- Serve chilled as a side dish or on a bed of greens for a light meal.
Nutritional Benefits of This Vegan Salad
Compared to the traditional version, this vegan pea salad offers:
- More Fiber – Peas are rich in dietary fiber, aiding digestion.
- Less Saturated Fat – Vegan cheese and mayo have healthier fats.
- No Cholesterol – Entirely plant-based ingredients.
- High in Plant Protein – Peas and vegan cheese provide protein.
Approximate Nutrition per Serving (1 cup):
- Calories: 220
- Protein: 8g
- Carbs: 18g
- Fiber: 5g
- Fat: 12g (mostly unsaturated)
Serving Suggestions & Variations
How to Serve This Vegan Pea Salad
- Potlucks & BBQs – A crowd-pleaser that even non-vegans will love.
- Meal Prep – Stays fresh for 3-4 days in the fridge.
- Sandwich Filling – Spread on whole-grain bread for a tasty sandwich.
Customizable Variations
Gluten-Free – Use certified GF vegan bacon.
Oil-Free – Swap mayo with blended silken tofu + lemon juice.
Spicy Kick – Add a dash of hot sauce or smoked paprika.
Nut-Free – Skip sunflower seeds if needed.
Final Thoughts
This Veganized Midwestern Green Pea & Cheddar Salad proves that plant-based eating doesn’t mean sacrificing flavor. With creamy vegan dressing, smoky bacon bits, and dairy-free cheese, it’s a perfect side dish for any occasion.
Whether you’re vegan, lactose-intolerant, or just looking to try something new, this salad is a must-make! Give it a try and let us know what you think.
Have you tried veganizing a classic salad? Share your favorites in the comments!
