Skip to main content

Banh Mi with Cashew Fruit Meat


Banh Mi with Cashew Fruit Meat


  • *1 medium size carrot, shredded or ribboned
  • *1 bunch radish, sliced
  • 1 ½ cups water
  • ¾ cup vinegar
  • 2 tbsp salt
  • 3 tbsp sugar
  • 1 tbsp avocado oil
  • 3.5 oz CajuLove cashew meat
  • 2 tbsp tamari
  • ½ lime, juice
  • 1 tsp coconut sugar
  • garlic clove, minced
  • ¼ tsp chili sauce (optional)
  • baguette, sliced lengthwise
  • ¼ c vegan mayo
  • 1 tsp Sriracha
  • cucumber
  • jalapeno
  • cilantro


  1. Begin by “quick-pickling” the carrots and radish. To prepare, bring a medium saucepan of water and salt over medium-high heat. Add sugar, vinegar, and pickling spices of choice (if using) and bring to a boil. Once the sugar has dissolved, remove saucepan from heat and let cool completely. Once cooled, add carrots and radish to a mason or pickling jar and cover with pickle brine. Cover and let chill for about 30 minutes.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. In a small bowl, mix together tamari, lime juice, coconut sugar, minced garlic clove, and chili sauce. Set aside.
  4. In another small bowl, mix together vegan mayo and Sriracha. Set aside.
  5. Place baguette in oven (about 5-7 minutes while preparing cashew meat)
  6. In a small skillet, heat avocado oil on medium-high heat. Add CajuLove cashew meat to skillet to heat, about 3 minutes. Then add the tamari mixture and cook for another 3-4 minutes to flavor, mixing frequently. Remove from heat.
  7. Remove baguette from oven. Spread Sriracha mayo on baguette, then layer cashew meat, pickled carrots and radish, cucumber, jalapeno, and cilantro.
  8. Slice if desired and enjoy!