Easy Baked Vegetable Toasts with Cashew Sauce

This recipe is proof that healthy eating doesn’t have to be complicated. Simple vegetables, a creamy cashew-based sauce, and a slice of toast come together to create a warm, savory meal that works perfectly for a quick lunch or light dinner.

Ingredients

150 g of vegetable of your choice
(like mushrooms, zucchini, red bell pepper, onion, corn)
3 tbsp cashew butter (60 g)
1,5 tbsp lemon juice
2 tbsp nutritional yeast
1/4 tsp salt
½ tsp garlic powder
1 tsp cornstarch
5-6 tbsp cold water (depending on the consistency of the cashew butter)
4 slices whole grain bread or whole grain toast
(I recommend whole grain rye bread)

Instructions

1. Preheat the oven to 180°C (350°F).
2. Finely chop the vegetables.
3. Mix the cashew butter, lemon juice, nutritional yeast, salt, garlic powder, cornstarch and add the water one tablespoon at a time until smooth.
4. Combine the cashew sauce with the vegetables.
5. Spread the mixture onto the bread and bake for 15-20 minutes, until lightly golden.

You can season the cashew sauce with all sorts of spices, such as paprika, curry powder, or dried herbs. And if you don't eat cashews, you can use tahini instead. In that case, I would add a drizzle of maple syrup to balance the flavor.

Want to go deeper?
If you’d like to learn how to integrate these principles step by step into your everyday life — without diets or complicated plans — you’ll find more resources here on the blog and in my free ebook and online course.