Level-up your cocktail game with this Vegan Bloody Mary Bacon Salt! It’s made from shredded coconut marinated in that classic salty / smoky / sweet trio with a hint of spicy tomato flavor and a dash of celery salt then baked ‘til crispy + ground ‘til it’s ready for sprinklin’. This crumbly vegan bacon topping is perfect for your morning tofu scramble or lining the rim of your Bloody Mary cocktail!
Today’s recipe inspo comes to you courtesy of…my dad!
He’s a big fan of our original coconut bacon salt, and one of his favorite ways to use it is for Bloody Mary cocktails! In fact, I’ve received more than one photo from him at a tailgate with a glass full of bac’n salt-infused Bloody Mary in his hand.
(Side Note: This, in and of itself, makes me pretty freakin’ happy.)
As soon as T and I heard this idea, we were SOLD. Genius. Who doesn’t like a little animal-free bacon with their morning cocktail?!
We were convinced we could make this combo even more epic by creating a spicy celery-salt-infused version of our original bacon salt. We wanted to create something that would pair perfectly with this classic brunch cocktail.
And friends, that is exactly what we did…
How to Make Bloody Mary Bacon Salt
If you’ve ever made our original bacon salt, this method will be very familiar to you! It’s pretty much the same, except we’re going to blend our marinade ingredients together before pouring them over the coconut.
The marinade ingredients we’re going to use here:
- Soy sauce (for the salty!)
- Maple syrup (for the sweet!)
- Liquid smoke (for the smoky!)
- Vegan Worcestershire (make sure the brand you’re using does not have anchovies; we dig this one)
- Tomato paste
- Hot sauce (we’re big fans of this Ghost Pepper hot sauce)
- Celery salt
Blend these ingredients and pour allllll over your shredded coconut. Stir, let it sit, and bake it ‘til it’s crispy and gorgeous.
A few things to keep in mind while you’re baking, so you get the best results:
- Make sure the coconut is spread evenly across your baking sheet.
- Set a timer and stop to stir the coconut thoroughly every 5 minutes. This part is VITAL because coconut bacon burns super easily. (This is a painful truth for pretty much anyone who has ever tried to make coconut bacon.)
- The coconut is ready when it’s mostly browned but you start to see a few burnt spots. After making about a million batches of this stuff, trust me. You want to see a few small burnt areas of coconut; this is the sweet spot!
You’ll finish with a few pulses in the food processor to make everything nice and crumbly, like so…
Other Vegan Seasonings You’d Dig:
- Classic Vegan Bacon Salt
- Life-Changing Chicken(less) Bouillon Powder – (seriously)
- Cheesy Garlic Butter Blend
- Copycat Red Robin Seasoning (for burgers + fries, oh my!)
We can’t wait to hear all the fun ways you find to use this killer vegan seasoning. You can let us know in the comments below (rate the recipe while you’re there!) or tag us in your (vegan) bacon-filled creations on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Until then, we’ll be enjoying one last summer brunch cocktail, courtesy of this Bloody Mary Bacon Salt. Cheers to you!
Level-up your cocktail game with this Vegan Bloody Mary Bacon Salt! Made from marinated coconut, this crumbly vegan bacon topping is perfect for your morning tofu scramble or lining the rim of your Bloody Mary cocktail.
15 minPrep Time:
25 minCook Time:
40 minTotal Time:
5 based on 2 review(s)
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 2 Tbsp vegan Worcestershire sauce
- 2 Tbsp tomato paste
- 1 Tbsp hot sauce
- 1.5 Tbsp celery salt
- 1 Tbsp prepared horseradish (check ingredients to make sure the brand you’re buying is vegan)
- 1 Tbsp liquid smoke
- 2.5 cups unsweetened shredded coconut
- 1 Tbsp course sea salt
- Measure your coconut and place it in a large mixing bowl.
- Add all the marinade ingredients to a small blender and blend on high until fully combined. Pour this over the coconut and mix thoroughly, so all pieces are completely coated. Set aside to let marinate for 20 minutes (optional, but it helps!).
- While the coconut is marinating, preheat your oven to 325F and line a large baking sheet with parchment paper. Pour the coconut onto your baking sheet and use a spatula or wooden spoon to smooth it out as evenly as possible.
- Place the baking sheet in your preheated oven and set a timer for five minutes. When the timer goes off, use your spatula to stir the whole tray of coconut, making sure there are no pieces stuck to the sides or parchment. Then, even it out again. This step is so important because this stuff burns easily! Place your baking sheet back in the oven and repeat this step 3-4 times for a total of 20-25 minutes. You want the coconut to have a few slightly burnt spots; once you mix everything together it will be purrrrfect.
- Finally, add your coconut bacon to your food processor with the sea salt. Pulse about 10 times or until everything is combined and the coconut is a nice, almost powder-y texture.
- Let the coconut bacon salt cool and store it in an air-tight container in your fridge. Use it to rim your bloody mary drinks or vegetable juice, sprinkle it on tofu scramble, or use it as a seasoning any time you want a little spicy / bacon-y delicoiusness!