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closeup of avocado toast with cashew and coconut

Avocado Toast with Coconut and Cashew

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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 mins
Cook Time 2 mins
Total Time 7 mins
Servings 2
Author 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-inch scallion thinly sliced, green top part only
  • 2 tbsp roasted roasted and salted cashews, roughly chopped
  • pinch sea salt


  • Toast the bread.
  • While the bread is warm, spread both slices with a thin layer of coconut oil.
  • 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.
  • Top each with 1 tbsp cashew and half the scallions.
  • Sprinkle with sea salt to taste.