Best 3 Baked Cashew Loaf Recipes

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Baked cashew loaf is a delicious and wholesome treat that is perfect for any occasion. It combines the flavors of cashews, honey, and spices for a unique and delightful taste. With its moist texture and slightly crunchy exterior, this loaf is sure to become a favorite among family and friends. It is not only easy to make, but also packs a nutritional punch with the healthy fats and fiber from the cashews. So grab your apron and let's embark on a culinary journey to create a mouthwatering baked cashew loaf!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CASHEW LOAF



Baked Cashew Loaf image

I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups finely chopped roasted cashew nuts
1 onion, finely grated
1 garlic clove, crushed
1 carrot, grated
1 cup parsley, chopped
1 teaspoon sweet basil
2 tablespoons plain flour
1 cup mashed tofu
1 egg
1 tablespoon soy sauce
pasta sauce
tomato paste
basil
orange juice

Steps:

  • Combine first seven ingredients.
  • Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
  • Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
  • Serve hot or cold with tomato sauce and salad.
  • Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.

CARDAMOM, CURRANT, AND CASHEW BREAD



Cardamom, Currant, and Cashew Bread image

This crusty on the outside, moist and soft on the inside, sweet-ish, lightly spiced bread is perfect with a cup of rooibos tea.

Provided by ToniChao

Categories     Bread     Yeast Bread Recipes

Time 3h40m

Yield 8

Number Of Ingredients 9

1 ¼ cups warm milk
2 tablespoons light olive oil
2 tablespoons maple syrup
3 cups bread flour
2 teaspoons ground cardamom
1 teaspoon salt
2 teaspoons active dry yeast
½ cup chopped cashews
½ cup currants

Steps:

  • Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 48 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 363.8 mg, Sugar 11.4 g

CASHEW MUSHROOM LOAF



Cashew Mushroom Loaf image

Cashews, parsnips, onions all add wonderful flavor to this vegetarian main dish! This is adapted from Home Cooking.

Provided by Sharon123

Categories     Fruit

Time 1h30m

Yield 6-8

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, crushed
8 ounces cashew nuts (about 1 cup)
4 ounces fresh breadcrumbs (whole wheat or rye is good)
3 medium parsnips, cooked and mashed
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 teaspoons nutritional yeast (optional)
1/4 pint hot water
salt & freshly ground black pepper
1 ounce butter
8 ounces mushrooms, chopped

Steps:

  • Pre-heat the oven to 350*F .
  • Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture.
  • Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper.
  • Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
  • Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. This would be good with gravy too. Enjoy!

Nutrition Facts : Calories 363.1, Fat 24.9, SaturatedFat 6.5, Cholesterol 10.2, Sodium 419.5, Carbohydrate 29, Fiber 2.7, Sugar 4.3, Protein 9.8

Tips:

  • Use high-quality cashews. This will ensure that your loaf is flavorful and has a good texture.
  • Soak the cashews overnight or for at least 4 hours. This will help them to soften and blend more easily.
  • Use a food processor or high-powered blender to grind the cashews. This will help to create a smooth and creamy batter.
  • Add your desired ingredients to the batter. You can add spices, herbs, vegetables, or fruits to create a variety of different flavors.
  • Bake the loaf at a moderate temperature for about an hour. This will help to prevent the loaf from drying out.
  • Let the loaf cool completely before slicing and serving. This will help to keep the loaf from falling apart.

Conclusion:

Baked cashew loaf is a delicious and nutritious bread that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein, fiber, and healthy fats. It is also a good source of vitamins and minerals. Baked cashew loaf is a great way to use up leftover cashews and it is a great way to add more plant-based protein to your diet. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers.

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