cashew nut roast

A Celebration Nut Roast Recipe. This layered loaf is full of savoury delights and surprises. It is much easier to make than it looks and it will astound friends and family when you unveil it. 

Layered Vegan Nut Roast

500 g butternut squash

olive oil

sage leaves

onion

salt and pepper

400 g frozen whole leaf spinach (defrosted and thoroughly drained)

garlic (crushed)

red wine

butter

nutmeg

cloves

400 g cooked beetroot

150 g ground almonds

nuts

sage

rosemary

thyme

tbsp Marmite

soy sauce

black pepper

tsp salt

tbsp tahini

breadcrumbs

Preheat oven to 200C/350F

Toss the squash chunks in 1 tbsp of the olive oil and salt and pepper to taste.

Lay in a single layer on a baking tray. Scatter with the sage leaves and roast for 30 mins or until soft and beginning to brown.

Meanwhile fry the chopped onion in 1/2 tbsp olive oil for about 5 minutes until soft and beginning to brown.

Blend or mash the cooked squash to a lumpy puree and stir in the cooked onions. Leave to cool.

To Make The Squash Layer

Press the defrosted spinach in a fine mesh sieve to remove as much water as possible.

Heat the butter gently in a saucepan, add the garlic and drained spinach and cook gently for 2 minutes.

Add the wine, nutmeg, cloves, a pinch of salt and a some freshly ground black pepper and cook for a further minute until the liquid has evaporated. Leave to cool.

To Make The Spinach Layer

Blend or mash the cooked beetroot to a lumpy puree. Stir in the ground almonds and add salt and pepper to taste.

To Make the Beetroot Layer

Fry the chopped onion in 2 tbsp of olive oil until soft.

Pulse the nuts in a food processor until finely chopped but not ground to a powder.

Place nuts and cooked onion into a bowl with the rest of the ingredients and mix thoroughly.

The nut mixture should hold together when you squeeze a bit in your hand. If it doesn&#x27;t, add a little more tahini and soy sauce until it does.

To Make the Nut Layer

Preheat oven to 150C/300F

Grease and line a 24cm/10 inch spring form cake tin.

Divide the nut mixture into 4 equal parts.

Add 1/4 of the nut mixture to the base of the tin and press into place.

Add the squash mixture and spread to cover the nut layer.

Add the next 1/4 of the nut mixture and press into place to cover the squash.

Add the spinach and spread to cover the nut layer.

Add the next 1/4 of the nut mixture and press into place to cover the spinach layer.

Add the beetroot mixture and spread to cover the nut mixture.

Add the final 1/4 of the nut mixture and press into place.

Cover with a circle of baking parchment.

Roast in the preheated oven for 45 minutes. Remove the paper circle after 30 minutes to allow the top to brown.

Remove from the oven and allow to cool for 10 minutes in the tin before unclipping, removing the baking parchment and revealing your creation!

Serve, hot, cold or at room temperature.

To Assemble and Cook The Layered Nut Roast

This is the best nut loaf ever and it looks amazing!

Delicious-hosted my first vegan/gluten-free dinner on Boxing Day.  Lots of fun to make. 
 Used a 9” springform but my layers seem thinner and the top didn’t brown as nicely as the picture.  
Definitely make this again.

Absolutely delicious! I made one for Thanksgiving and will be making it again for Christmas.

Literally the best vegan thing I have put in my mouth. Even the meat eaters loved it! 

 Thank you so much for this recipe!!!

This came out so beautiful and delicious! It will definitely be a keepsake recipe for me! Thank you so much for sharing this gem with me!!

Very delicious and popular at my NZ Christmas day. I used kumara instead of the butternut squash, and used canned beetroot. Made the day before then served chilled. I decorated the top with crushed kumara crisps and chopped parsnips. Lacto-fermented onions with mustard seeds made a tasty summer alternative to gravy.

Great recipe! Any suggestions for removing the bottom of the spring form pan?

A delicious savoury vegan Christmas roast, served in the shape of a Christmas Tree!

Carrot and Cashew Nut Roast

sunflower oil

onion,

garlic,

cashew nuts, ground

tbsp stock (use some of the carrot cooking water)

marjoram

tsp black pepper

tbsp tahini (sesame paste)

tsp Marmite yeast extract

tbsp soya sauce

herbs

Preheat your oven to 180C/350F

Thoroughly grease your brioche tins or your loaf pan.&nbsp;

Boil or steam the carrots until soft, drain and mash.

Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.

Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.

Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:*Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.

Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction!&nbsp;

If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out.&nbsp;

Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!

This is my go to recipe as its super simple to make. I swap carrots for butternut squash and leave the cashews slightly chunky. Love it!

Delicious! It baked it as a loaf and served it with mushroom gravy. It was easy to make and held together pretty well, but next time I make it I'll cut the recipe in half (there's only 2 of us) and might add a flax "egg".

Hi Chris, 
This recipe sounds AmaZing--I just have one question. We don't have Marmite yeast extract, but we do have nutritional yeast flakes. Would you suggest substituting yeast flakes &amp; if so, how much? Can't wait to try this special veggie-nut roast recipe! Thank you for sharing it with us!! Merry Christmas!!

This looks amazing and I would love to recreate it! Unfortunately I can not find these brioche tins. Could you possibly share where I can find them?

Only nut recipe I use, and it is worth investing in the various size flan dishes - I make it every year. Fab!

Made this for Christmas dinner, just for me, as the only plant-based eater. (Leftovers were all for me too, yipee!) I used a regular loaf pan lined with parchment and the bottom came out so browned and delicious! 

Discovered your website by finding this recipe, and I proceeded to make the Cornish Fairings that night as well. Yum!

As someone from across the Atlantic, and one who appreciates English culture and language, I'm enthralled with your recipe descriptions.
Have a wonderful day! :)

What a beautiful beautiful presentation I absolutely love this... Very clever of you! Thank you for a lovely recipe.

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Layered Vegan Nut Roast

Carrot and Cashew Nut Roast

Top 2 cashew nut roast recipes from across the web

The most viewed cashew nut roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Layered Vegan Nut Roast

Carrot and Cashew Nut Roast

The most viewed cashew nut roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine