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avocado toast with cashew and coconut

Avocado Toast with Coconut and Cashew

A super-gluttonous rendition of avocado toast, it combines the tropical flavors of cashew and coconut oil with ripe avocado and just a touch of scallions. 

Course Appetizer, Breakfast, Main Course, Snack
Cuisine American
Dish Type sandwich
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health gluten-free, healthy-ish
Seasonal fall, winter
Ingredient avocado
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Created by Amy Reiley


  • 2 slices of your favorite seedy whole-grain bread (We recommend Dave's Killer 21 Whole Grains and Seeds Thin-Sliced)
  • coconut oil
  • 1/3-1/2 Haas avocado
  • 3 "scallion thinly sliced, green top part only
  • 2 tbsp roasted salted cashews, roughly chopped
  • pinch sea salt


  1. Toast the bread.
  2. While the bread is warm, spread both slices with a thin layer of coconut oil.
  3. Scoop the flesh from 1/3 or 1/2 of a Haas avocado (depending on size) and divide in two. Spread it into a chunky paste on each slice.
  4. Top each with 1 tbsp cashew and half the scallions.
  5. Sprinkle with sea salt to taste.