Holiday Cashew Nut Loaf
Elevate your holiday table with this savory and satisfying Holiday Cashew Nut Loaf, a vegetarian centerpiece that's perfect for festive gatherings. Made with rich, buttery cashews, hearty breadcrumbs, and a medley of aromatic vegetables including carrots, celery, and onion, this nut loaf is bursting with flavor and wholesome ingredients. Infused with herbs like thyme and rosemary, and seasoned with soy sauce and a splash of zesty lemon juice, it offers a delightful balance of earthy and tangy notes. The golden-baked loaf comes together beautifully with the addition of eggs for structure, resulting in a sliceable, crowd-pleasing main dish. Ready in just over an hour, this show-stopping dish pairs wonderfully with gravy, cranberry sauce, or a crisp side salad, making it an ideal choice for holiday dinners or plant-based celebrations.
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Recipe Information
Ingredients
- 200 g raw cashews
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 medium carrots, grated
- 1 large celery stalk, finely diced
- 150 g breadcrumbs
- 2 large eggs
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crushed)
- 1.5 tablespoons soy sauce
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
Preheat your oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper or lightly grease it.
In a food processor, pulse the cashews until coarsely ground. They should resemble small crumbs, but not turn into cashew butter. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
Add the grated carrots and diced celery to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.
Remove the skillet from heat. Stir in the ground cashews, breadcrumbs, dried thyme, dried rosemary, parsley, salt, and pepper until well combined.
In a small bowl, whisk together the eggs, soy sauce, and lemon juice. Pour the mixture into the vegetable-cashew mixture and stir thoroughly to create a cohesive loaf mixture.
Transfer the mixture to the prepared loaf pan, pressing it down firmly and evenly with the back of a spoon to ensure it holds together.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf feels firm to the touch.
Allow the loaf to cool in the pan for 10 minutes before carefully transferring it to a cutting board. Slice and serve warm as a main course. Pair with gravy, cranberry sauce, or a light salad for a festive touch.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
