Cashew nut roast recipe, that is simple to make and even many meat eating people really enjoy when I make it. Cashew nut roast is particularly delicious, especially a homemade one rather than bought commercially.
Cashews are a great nut, and contrary to popular belief can actually help you lose weight! Yes, you heard right. If you want to look at the many reports, simply google ‘cashew nuts for weight loss’ and you will find that many studies have been done to support this theory. There are many benefits of eating cashews for people, especially those with diabetes, eye, heart and blood related issues.
Although I am not fully vegetarian, I enjoy this as a substitute. I have reduced my meat intake to two times a week, and have found that I have extra energy and lost a few pounds in the process, which is no bad thing. So give it a whirl.
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Cashew Nut Roast recipe
- Total Time: 40 Minutes
- Yield: 6 1x
- Diet: Vegan
Description
Cashew nut roast recipe, that is simple to make and even many meat eating people really enjoy when I make it. Cashew nut roast is particularly delicious, especially a homemade one rather than bought commercially.
Ingredients
- 250 g of cashew nuts
- The two end slices of a loaf of bread (that no-one likes eating) – Wholemeal gives a better consistency
- 1 medium onion chopped
- 100g mushrooms chopped not sliced
- 250 ml of hot vegetable stock
- 1 tablespoon marmite
- 1 heaped teaspoon of mixed herbs
- A little Olive oil for frying
Instructions
Pre-heat the oven to 180 degrees centigrade.
First fry the onion and mushrooms in a little olive oil. Fry gently until the onion has softened. Remove from the heat. In a food processor blitz the cashew nuts until fine. Put into a large mixing bowl. Then blitz the bread in the food processor until it turns to breadcrumbs, then add to the cashew nuts in the mixing bowl. Also add the onions and mushrooms. In a measuring jug get the hot stock and add to it the marmite and mixed herbs. This will allow the marmite to melt, you can help it along by stirring it with a spoon. Once melted add the liquid to the mixing bowl. Mix all the ingredients together well.
Place the mixture into a lined loaf tin. Cover the top with tin foil and bake for 30 minutes. Remove the tin foil and cook for a further 5-7 minutes until golden on top. Leave to cool. If you do not allow the mixture to cool, the dish will collapse.
This is so tasty if left to eat the following day. I like to slice and eat it cold or you can slice and fry it. This is great with a salad and most vegetarians and meat eaters will give it the thumbs up.
Notes
You can eat this hot or cold.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 slices
- Calories: 286
- Sugar: 4.6g
- Sodium: 228.8mg
- Fat: 20.9g
- Saturated Fat: 3.6g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2.6g
- Protein: 9.8g
- Cholesterol: 0mg
Really easy video to follow and can’t wait to get the ingredients and make it.Thanks for sharing it.
Oh you will love it Peter! I may have to make one this week myself as I am now craving it!! 😃
Hi Emily,all I can say about your recipe for cashew nut roast is that I LOVE it, easy to follow (and I am no great cook) and the end result is just incredible, I made up the mix last night and popped it in the fridge and when I returned home after my bike ride at lunch time I put it in the oven and while it was baking I steamed carrots and broccoli and made a white sauce.I can’t wait for tomorrow when I take some to my son ready for his lunch after work.He will love it 👌🏼
Your selection of ingredients is perfect and each flavour complimented the next.
A massive thank you for sharing this wonderful dish.
Best regards Peter 🙂
Is it possible to make up the recipe for the cashew nut roast the day before and bake it the next day?
yes I have done that before Peter, I just leave it in the fridge in the loaf tin overnight 👌
What would you suggest as a substitute for mushrooms?
You could leave out the mushrooms. I make a plain one for those who do not like them. Best wishes – Emily
I used a mixture of nuts – cashew, walnut and hazelnut – and added a medium carrot, grated, because I always fear nut roasts will be dry. This one would clearly have been fine without it but it did work well taste-wise and your recipe has been bookmarked, thank you!
Thank you for your lovely feedback Victoria, and I might try with carrot next time as that sounds lovely!