- Dish type
- Pies and tarts
- Puff pastry
This cashew nut roast is an easy and really delicious vegetarian main course that serves four generously.
Middlesex, England, UK
177 people made this
- 50g butter or margarine
- 1 onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon wholemeal flour
- 300g cashew nuts, finely chopped
- 50g wholemeal breadcrumbs (regular work just as well)
- 500g puff pastry
- 100g carrots, grated
- 100g courgettes, grated
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 200 C / Gas 6.
- Melt butter and fry onion for 5 minutes till soft.
- Add thyme, flour and 300ml (1/2 pint) of water. Stir till thickened, remove from heat. Add nuts, breadcrumbs, seasoning, allow to cool.
- Roll out the pastry to a rectangle 38x25cm (15x10 in). Place half the mixture in centre. Cover with grated carrots and courgettes and top with remaining nut mixture.
- Brush edges of pastry with water. Wrap round the filling and place on a dampened tray.
- Bake for 45 minutes in the preheated oven.
Reviews & ratingsAverage global rating:(16)
Reviews in English (15)
Many thanks for a great recipe. Being a normal carnivore, I've never envisaged myself ever doing a nut roast but this one is super. Relatively easy to do, although I would add, dont pile the stuffing along the middle of the pastry. Move it to a 1/3 down and fold the largest empty area of pastry over. Had to push the stuffing back in when uising the half-way line. Would give it 9.5out of 10.-20 Nov 2011
Absolutely fab! And easy to make!-22 Oct 2011
yum yum loved it so did the non veggie family-05 Apr 2014
Roasted cashew nuts recipe | roasted kaju | roasted cashews 2 ways
roasted cashew nuts recipe | roasted kaju | roasted cashews 2 ways with detailed photo and video recipe. a simple fried and roasted munching snacks from the tasty cashew nuts or kaju, ideal for evening snacks or a side dish to your meal. in this recipe post, it describes 2 easy ways to roast the cashews but there are several other ways to roast it.
roasted cashew nuts recipe | roasted kaju | roasted cashews 2 ways with step by step photo and video recipe. there are multiple ways the cashews can be roasted and served as snack. apart from the basic roasted cashews and besan coated one, it can be honey roasted, rosemary roasted, sugar syrup roasted and sweet & spicy roasted. in addition to it, the cashews can also be oven roasted without any oil to make it complete healthy snack.
perhaps roasted kaju snack is undoubtedly a guilt free snack and can be served to all gender and age groups without any fuss. arguably, there are theories about the fat content in cashews and recommends to eat or consume cashews responsibly. but there are other theories which contradicts and terms it healthy without any cholesterol problems. further it adds that cashews nuts are more nutrition than compared to other available nuts. the debate is on but i personally believe that when compared to other store bought snacks, roasted cashew nuts recipe is much better.
while there isn’t any complicated steps with this recipe, yet some tips and suggestions for roasted cashew nuts recipe. firstly, use fresh cashew nuts and roast on low to medium flame to get crunchy bite. also adjust the spices to your choice, if you prefer slightly sweet taste then sprinkle a tsp of powdered sugar over roasted cashews. finally, along with cashew you can also use almonds to have mixed combination.
How to Make a Festive Vegan Cashew Nut Roast
Don’t be put off by the long list of ingredients and instructions, it really is a very simple nut roast which packs a big punch of flavour.
Once you’ve gathered your ingredients together the making is very easy and that list of instructions is only long because I made the shape complicated!
You can just bung it all in one tin and you’re good to go but why wouldn’t you make it into a Christmas tree shape if you can?!
If you want to make a tree I used
- 200g fresh spinach leaves
- 275g roasted cashew nuts
- 1 white onion (finely chopped)
- 2 carrots (grated)
- 200g tinned tomatoes, drained and chopped
- 1 free-range egg, beaten
- 1 tsp chilli flakes
- 25g chopped parsley
- 1 garlic clove (crushed)
- coconut oil
Preheat the oven to 180C/350F/Gas mark 4.
Chop up the spinach finely.
Place the spinach, cashews, garlic and chilli in the food processor and blitz for one minute.
Tip this into a bowl with the tomatoes, carrot, onion, egg, parsley, salt and pepper. mix well.
Grease a loaf with coconut oil or butter.
Pour the mixture in and cook for 50 minutes.
Take it out and serve with some fresh olive oil, salt and more chopped cashews
Cashew, Walnut and Halloumi Roast
This can be made 2 or 3 days before you want to eat it.
This can be made 2 or 3 days before you want to eat it.
- 1 medium onion, very finely chopped
- 1 – 1 ½ tbs olive oil
- 125g vegetarian Halloumi cheese, thinly sliced
- 50g cashews
- 50g fresh wholemeal breadcrumbs
- 100g walnuts
- 50g ground almonds
- 150g cooked basmati rice (about 75g uncooked weight), cooled
- 1 small red pepper, cut into small dice (about ½ cm)
- 2 – 3 tbsp chopped fresh coriander
- 1 – 1 ½ tsp fennel seeds, ground
- 75ml hot light stock (3 tsp light stock powder to 75ml water)
- 50g stoned black olives, halved
- to taste salt and pepper
- 2 large free range eggs, beaten
- Preheat the oven to 180ºC / gas mark 5. Grease a 450g loaf tin. Line the base and ends with a single strip of baking paper, leaving an overhang at each end. This will help to ease the loaf out of the tin when cooked.
- Gently sauté the onion in 1 tbsp olive oil in a frying pan until soft but not coloured. Remove from the pan and set aside. Using the remaining ½ tbsp olive oil if necessary, turn up the heat and use the same pan to fry the halloumi cheese quickly until brown on both sides. Remove from the pan and set aside to cool, then cut into very small dice (about ½ cm).
- Grind the cashew nuts with half the walnuts until powdery and add the breadcrumbs. Put the remaining walnuts into a processor and process until very finely chopped.
- In a large bowl, mix all the nuts together with the onions and halloumi cheese and all the remaining ingredients except the eggs. Season to taste then add the beaten eggs and beat well. Press the mixture into the prepared loaf tin, with a slightly rounded top surface.
- Now make a bain marie. Put the filled loaf tin in a deep oven dish. Fill the dish with boiling water to half way up the loaf tin. Then put all in the oven to bake.
- Put into the bain marie and bake in the preheated oven for about 40 minutes or until firm. Check after 30 minutes, and if it appears to be browning too fast, cover with foil.
- When cooked, remove from the oven and leave in the tin for 10 – 20 minutes before turning out. Slice with care using a sharp knife, and wiping the knife clean after each cut.
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Low Carb Nut Roast
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
** The values here may not be 100% accurate and should be used as a guide only.
I am trying to cut my intake of meat down, so I decided to try some meat alternatives. I was apprehensive about this dish as I’m not a huge fan of nuts. I use nut flours, but I won’t eat nuts whole. However, this savoury dish is mind-blowing. Packed with intensely rich flavours from the sundried tomatoes and the pesto, it pairs beautifully with the nutty taste and makes a great companion to a roast dinner.
If you are concerned about the amount of fat, you can use reduced fat cheese and pesto but be mindful of the carb amount of the reduced fat options. You could also reduce the amount of sundried tomatoes used in the recipe.
This recipe is low carb, gluten-free and meat-free. I had this dish with lots of vegetables and celeriac chips. A super tasty and nutritious meal that did not spike my blood glucose levels.
For the roast:
Preheat the oven to 400°F. Lightly grease an 8-inch square baking dish with olive oil.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. When it shimmers, add the onion, carrot, celery, cashews, salt, and pepper. Cook for about 10 minutes, until nicely browned. Add the garlic, rosemary, thyme, and onion powder, and cook for about 1 minute more, until fragrant.
Transfer the cashew mixture to a food processor, reserving the skillet for later use. Pulse until just combined, then transfer to a large bowl.
Meanwhile, heat the remaining tablespoon of olive oil in the reserved skillet over medium-high heat. When it shimmers, add the tempeh and mushrooms and let cook for about 6-8 minutes, adding more oil if needed, until soft and lightly browned. Add the tamari and maple syrup and let simmer over medium-low heat for about 5 minutes.
Add the tempeh mixture to the large bowl and add the brown rice, breadcrumbs and broth. Let sit until cool to the touch, then mix using your hands until well combined. Taste and adjust the seasoning.
Transfer the mixture to the prepared baking dish and firmly pat it down. Lightly brush or drizzle the top of the mixture with olive oil. Bake for about 15 minutes, or until the top is nicely browned.
For the quick cranberry sauce:
In a medium saucepan, stir together the cranberries, brown sugar, ginger and water. Bring to a boil over medium heat, then reduce the heat to medium-low. Cook, stirring frequently, for 30 to 35 minutes, or until the cranberries begin to pop and get saucy.
Remove the pot from the heat and add more brown sugar to taste. Let cool, then store in an airtight container in the refrigerator for up to 5 days.
For the country gravy:
In a medium saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook, stirring occasionally, for 5-7 minutes, until softened.
Add the nutritional yeast and flour, and cook, stirring, for about 1 minute to coat the onion with the dry mixture.
Add the broth, tamari, garlic and rosemary and stir to combine, noting that the mixture will be very lumpy at this stage. Cook for about 3 minutes more, until the mixture is very thick.
Transfer the gravy to a blender or food processor and puree until smooth (be careful when blending hot liquids and always keep the top on your blending device).
Return the gravy to the pot and season with salt and pepper. Keep warm over low heat until ready to serve. If the gravy gets too thick, add a little more broth or water to thin it out.
|2 sheets||ready-rolled puff pastry|
|¼ of a head (approx. 150g)||celeriac|
|3 (200g)||medium carrots|
|2 tbsp||sunflower oil, plus extra for brushing the pastry|
|A small bunch||fresh thyme|
|A small bunch||fresh sage|
|100g||cooked chestnuts (vacuum-packed)|
|A pinch||dried cayenne|
|2 tbsp||tamari/soy sauce|
|1 tsp||sea salt|
|½ tsp||freshly ground black pepper|
|150g||cooked couscous or quinoa (follow instructions on the pack)|
|Pink peppercorns, to garnish|
|1 portion||vegan gravy (see below)|
|1 portion||cranberry sauce|
Nut roast en croute
Preheat the oven to 200 °C /180 °C fan/gas mark 6. Heat the oil in a large, non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 6 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high, add the mushrooms and cook for a further 6 minutes.
Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whizz in the food processor until coarsely ground.
Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.
Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.
Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.
Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.
Carrot, Parsnip and Cashew Nut Roast Recipe
Carrot, Parsnip and Cashew Nut Roast Recipe submitted by Mary Martin
The ingredients are enough for 6 hearty portions. If preferred, as it freezes well, you can cook half and freeze the other half uncooked for another day.
Ingredients for Carrot, Parsnip and Cashew Nut Roast :
- 1 lb carrots
- 3 oz uncooked rice
- 4oz broken cashew nuts, lightly toasted
- 1 large spanish onion
- 1 clove garlic
- 1 tbs oil
- 6 oz grated parsnip
- 1 teaspoon each dried thyme and sage
- 1 tbs fresh parsley
Method for Carrot, Parsnip and Cashew Nut Roast:
- Cook and mash the carrots. Sweat parsnips, onion and garlic in oil.
- Cook rice.
- Mix all ingredients together and season with salt and pepper
- Put in 2 lb loaf tin lined with baking parchment. Cook for 45 mins at 200 C (you can roast potatoes at the same time).
- Serve with gravy.
- Freezes well.
I make the recipe as above and freeze half unbaked for another day. This saves time in making and means we can enjoy a hearty meal after a hard day’s work outside. Just pop in the fridge to defrost for the day before going out.
Always ensure your Carrot, Parsnip and Cashew Nut Roast is properly defrosted before baking