Cashew Nut Roast

Serves: 6-8
Taste: 5
Preparation: 4
Health: 2.5

You leave tomorrow on your journey to Vancouver and have asked me to add this recipe. I’ve been making this roast for Christmas dinner since before you were born.” – Yolanda



  • 50g margarine
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 Tbsp lemon juice
  • 225g unroasted cashews (just under 2 cups)
  • 100g bread
  • 200ml water or stock
  • Grated nutmeg


  • 100g bread
  • 50g margarine
  • 1 small onion, chopped
  • 2 tsp thyme
  • 1/2 tsp marjoram
  • 25g chopped parsley


  1. Preheat the oven to 200°C (392°F). Line a 450g loaf tin with baking paper and grease the sides of the tin.
  2. In a frying pan, sauté the onion in the margarine over low heat for 10 minutes, until soft but not browned.
  3. In a food processor, grind the cashews, then remove and set aside. Process the bread until crumbed.
  4. Add the sautéed onion, ground cashews, and all other crust ingredients to the food processor. Mix well.
  5. Process the bread in the food processor until crumbed.
  6. Add the remaining stuffing ingredients and mix well.
  7. Place half of the crust mixture into the prepared loaf tin. Spread the stuffing over the crust layer, then top with the remaining crust mixture.
  8. Place the loaf tin on a baking tray to catch any oozing oil. Bake for about 20 minutes, until firm and browned.
  9. Remove from the oven, let stand for a few minutes to set, then run a knife around the sides of the tin to release the nut roast.
Scroll to Top