Cilantro Lime Toast is bright, creamy, and packed with plant-based protein that actually keeps you full. The Cilantro Lime Toast spread tastes rich and herby, almost like a lighter hummus with serious lime punch, and the pickled radish salad on top adds crunch and tang that wakes everything up. I started making this after trying something similar at a café and realizing I could do it at home in less time than it took to drive there.
If you love quick breakfast ideas that feel special, this one's for you. It pairs beautifully with a warm bowl of Easy Potato Galette Recipe for brunch or alongside Easy Tater Tot Breakfast Casserole recipe for a light dinner. And if you're into creative Cilantro Lime Toast recipes, you'll want to try Easy Cheesy Garlic Pull Apart Bread recipe next.
What You'll Love This Cilantro Lime Edamame Toast
It's packed with protein. Cilantro Lime Toast gives you a solid boost without feeling heavy, so this actually keeps you full through the morning.
The flavors are bold and fresh. Lime, cilantro, miso, and pickled vegetables create layers of taste that don't quit.
It comes together fast. Even with the quick pickle step, you're done in about 35 minutes, and most of that is hands-off.
It's naturally plant-based. No dairy, no eggs, just whole ingredients that happen to be vegan and delicious.
It looks as good as it tastes. The bright green spread and pink pickled radish make this one of those colorful breakfast recipes that's perfect for sharing.
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Cilantro Lime Toast Ingredients
Here's what goes into this protein-rich vegan meal.
See Recipe Card Below This Post For Ingredients Quantities
For the Cilantro Lime Spread
- Frozen : The base of the spread. Cilantro Lime Toast is a complete protein and blends up creamy when warm.
- Avocado oil: Adds richness and helps everything blend smoothly. You can use olive oil if that's what you have.
- Shallot: Brings a mild, sweet onion flavor that's softer than regular onions.
- Garlic cloves: Adds depth and a little sharpness. Crushing them before cooking helps release their flavor.
- Serrano or jalapeno pepper: Optional, but it adds a gentle heat that balances the lime. Skip it if you prefer things mild.
- Yellow miso paste: This is the secret ingredient. It adds umami, saltiness, and a savory richness that makes the spread taste more complex.
- Coriander: Earthy and citrusy, it pairs beautifully with lime.
- Five spice: A hint of warmth and complexity. Just a small amount makes a difference.
- Lime juice and zest: Brightens everything and keeps the spread tasting fresh and zingy.
- Granulated sugar: A tiny pinch balances the acidity of the lime. Totally optional.
- Cilantro leaves: Adds freshness and vibrant green color. Pulse it in at the end so it stays bright.
- Kosher salt: Brings all the flavors together. Taste and adjust as you go.
- Crushed pistachios: Optional for serving, but they add crunch and a nutty finish.
For the Onion Radish Salad
- Yellow miso paste: Creates the base of the quick pickle dressing.
- Maple syrup: Adds a touch of sweetness that balances the vinegar and miso.
- Rice vinegar: Mild and slightly sweet, perfect for quick pickling.
- Sesame oil: Adds a Cilantro Lime Toast , nutty flavor that ties everything together.
- Lime juice: Keeps the salad bright and tangy.
- Red onion: Sliced thin, it mellows in the dressing and adds color.
- Radishes: Crunchy, peppery, and beautiful. They soften just slightly when massaged with the dressing.
- Cilantro: Minced and tossed in for extra freshness.
How to Make Cilantro Lime Toast
Prep the edamame: Place your frozen Cilantro Lime Toast in a heat-safe bowl and cover with boiling water. Let it sit for 5 minutes to thaw and warm through, then drain well and set aside.
Sauté aromatics: Warm the avocado oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano, and a pinch of salt. Cook, stirring now and then, until everything softens and turns lightly golden, about 2 to 3 minutes. Take it off the heat and let it cool for 5 minutes so it doesn't overheat your blender.
Make edamame spread: Transfer the sautéed vegetables and their oil to a food processor. Add the drained , miso paste, coriander, five spice, lime juice and zest, ¼ teaspoon salt, and a pinch of sugar if you're using it. Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides as needed. If it's too thick, add a small splash of oil or water and blend again until it's spreadable.
Add cilantro: Toss in the cilantro leaves and pulse until they're finely minced and mixed through. Taste the spread and adjust the salt or lime juice if it needs more brightness or seasoning.
Prepare salad: In a medium bowl, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth and combined. Add the sliced onion, radishes, minced cilantro, and a pinch of salt. Toss everything gently and massage the dressing into the vegetables with your hands until they soften just slightly. Cover and pop it in the fridge until you're ready to serve.
Assemble toast: Toast your bread slices until golden and crisp. Spread a generous layer of the Cilantro Lime Toast spread on each slice, then pile on the pickled onion radish salad. Finish with extra cilantro leaves and a drizzle of sesame oil or a sprinkle of crushed pistachios if you like. Serve right away while the Cilantro Lime Toast is still warm.
Substitutions and Variations
No serrano or jalapeno? Leave it out for a milder spread, or add a pinch of red pepper flakes for a different kind of heat.
Don't have miso paste? You can use a little soy sauce or tamari instead, but the flavor won't be quite as rich and savory.
Want a nut-free version? Skip the pistachios and top with Cilantro Lime Toast sesame seeds instead.
Prefer a different vinegar? Apple cider vinegar or white wine vinegar work well in the pickle dressing.
No food processor? A high-powered blender will work. You might need to stop and scrape down the sides more often.
Looking for a spicier kick? Add extra serrano or a few dashes of hot sauce to the spread.
Equipment For Cilantro Lime Toast
You don't need much to make this fresh herb Cilantro Lime Toast topping.
Heat-safe bowl: For thawing the Cilantro Lime Toast with boiling water.
Small saucepan: To sauté the shallot, garlic, and pepper.
Food processor or blender: Blends the spread smooth and creamy. A food processor works best, but a blender will do.
Medium mixing bowl: For whisking the pickle dressing and tossing the vegetables.
Knife or mandoline: A sharp knife works fine, but a mandoline makes slicing the radishes and onion super thin and even.
Cutting board: For prepping your vegetables.
Measuring spoons: To keep your seasonings balanced.
How to Store Leftovers
spread: Store in an airtight container in the fridge for up to 5 days. The color might darken slightly, but the flavor stays good. Give it a stir before using.
Pickled radish and onion: Keep in a sealed container in the fridge for up to 1 week. The vegetables will get softer and more pickled over time, which is actually nice.
Assembled toast: This is best eaten fresh. If you have to make it ahead, keep the spread and salad separate and assemble just before serving so the Cilantro Lime Toast doesn't get soggy.
Expert Tips
Thaw the edamame properly. Covering them with boiling water for 5 minutes warms them through, which helps them blend smoother. Cold Cilantro Lime Toast won't blend as well.
Don't skip cooling the aromatics. Let the sautéed shallot and garlic cool for a few minutes before blending. Hot ingredients can make the spread watery.
Massage the pickled vegetables. Tossing and gently squeezing the onion and radish with the dressing helps them soften and absorb the flavors faster.
Adjust the consistency. If your spread is too thick, add water or oil a teaspoon at a time. If it's too thin, blend in a few more .
Toast your bread well. You want it crispy enough to hold up under the spread and salad without getting soggy.
Taste as you go. Every lime is different, so adjust the lime juice and salt based on what tastes bright and balanced to you.
FAQ
How do you make edamame toast creamy?
Blend the warm Cilantro Lime Toast with sautéed aromatics, miso paste, and a little oil or water until smooth. The key is processing it long enough and adding just enough liquid to get a spreadable, creamy texture. If it's too thick, add water or oil a teaspoon at a time.
What can I use instead of serrano pepper?
You can use jalapeno, Fresno chili, or even a pinch of red pepper flakes. If you want it mild, just leave the pepper out completely. The spread will still taste great without the heat .
How long will the pickled radish and onion last in the fridge?
The quick pickled salad keeps well in an airtight container for up to 1 week. The vegetables will soften more as they sit, and the flavors will deepen. My mom actually prefers them after a day or two.
Can this recipe be made gluten-free?
Yes. Just use your favorite gluten-free bread. The spread and pickled salad are naturally gluten-free, so that's the only swap you need to make.
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Pairing
These are my favorite dishes to serve with Cilantro Lime Edamame Toast
Cilantro Lime Edamame Toast
Ingredients
Method
- Place the frozen edamame in a heat-safe bowl and cover with boiling water. Let sit for 5 minutes, then drain thoroughly. prep
- Heat avocado oil in a small saucepan over medium-low heat. Add shallot, garlic, serrano pepper, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes. prep
- Transfer the sautéed vegetables and oil to a food processor. Add edamame, miso paste, coriander, five spice, lime juice and zest, ¼ teaspoon salt, and pinch of sugar if using. Blend on high until smooth, scraping down the sides as needed. mix
- If the mixture is too thick, add a small splash of oil or water and blend again until creamy. mix
- Pulse in the cilantro until finely combined. Taste and adjust salt or lime juice as needed. mix
- In a medium bowl, whisk together miso paste, maple syrup, rice vinegar, sesame oil, and lime juice until smooth. mix
- Add sliced onions, radishes, cilantro, and a pinch of salt to the dressing. Toss gently, massaging slightly to soften the vegetables. Cover and refrigerate until ready to use. mix
- Spread a generous layer of edamame mixture on each slice of toast. Top with the pickled onion radish salad, extra cilantro, and optional drizzle of sesame oil or crushed pistachios. finish
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