Avocado Toast with Smoked Tempeh & a Quick Cashew Sauce

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 slices

What's great about cashews is that they work just as well with salty flavours as they do with sweet, so they can be transformed into nut milk, rich cream, yogurt, vegan cheese, or even cheesecake filling! They're a surprisingly indispensable addition to your pantry. Cashews are packed with vitamins and minerals, and are extremely rich in magnesium, which has a natural anti-stress effect. They work especially well in this dish, as part of a delicious tangy cilantro and lime sauce that goes wonderfully with avocado and smoked tempeh. Are you convinced yet?


How It's Made


  • 120 grams of tempeh
  • 2 tablespoons of vegetable oil for frying, if needed
  • 1 1/2 tablespoons of soy sauce
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of
  • 1 teaspoon of olive oil
  • 1/2 teaspoon of smoked paprika
  • 1 small clove of garlic, minced
  • 4 slices of bread
  • 2 ripe avocados
  • 1 tablespoon of lemon juice
  • and ground pepper


  1. To prepare the tempeh marinade, mix the soy sauce, apple cider vinegar, maple syrup, olive oil, smoked paprika, and minced garlic. Pour into a large dish. 
  2. Cut the tempeh into thin slices (about 1/2 cm thick) and marinate in the sauce for between 20 minutes and 1 hour. 
  3. Heat the vegetable oil in a large non-stick pan and brown the tempeh (about 3-4 minutes for each side). Add the remaining marinade to the pan and let it caramelize and get absorbed into the tempeh, about a minute. The tempeh can also be baked on a baking sheet at 350°F for about 25-30 minutes, until it's golden brown.
  4. While the tempeh is cooking, prepare the creamy cashew and lime sauce, and keep it in the fridge until it's time to serve. 
  5. In a bowl, mash the avocados with a fork, and then add lemon juice, salt, and pepper. 
  6. When you're ready to serve, spread the avocado on a slice of bread or toast. Add a few strips of tempeh and then pour some creamy cashew-lime sauce on top. Garnish with fresh cilantro.

How It's Made: Quick Cashew, Cilantro, and Lime Sauce


  • One cup of fresh cilantro (stems removed)
  • 1/2 cup of almond milk (or water)
  • 1/2 cup of
  • 1 teaspoon of
  • Ground pepper to taste
  • Juice and zest of 1 lime


  1. Add all of the ingredients to the bowl of a food processor and mix at high speed until sauce is smooth and creamy. Season to taste. 
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.