Cashew and Mushroom Loaf

READY IN: 1hr 25mins
Recipe by kate.r.wilson

A delicious vegetarian main. I don't eat meat so I make this as an alternative when we have a roast or at Christmas/Thanksgiving etc. You can substitute the mushrooms for courgettes or a medley of vegetables, depending what's in season.

Top Review by 1ginger

Thank you for the recipe. I did like the recipe but the next time i would make a few adjustments. The yeast flavor was okay the next time i would use an imitation beef flavor and use 1/4 teaspoon rosemary. The rosemary was stronger than i would like. By using the mushroom layer it made the loaf not to hold together as well, i would put it on top of the loaf; and would use an extra binder to hold it better. Or, use a heartier binder and put in the mushrooms and hopefully the biinder on top would hold the loaf better.

Ingredients Nutrition


  1. Heat oil fry chopped onion and garlic until soft.
  2. Blend or mince cashew nuts and mix with breadcrumbs.
  3. Beat egg and add to dry ingredients. Add mashed carrots, herbs and fried onion.
  4. Dissolve yeast extract in hot water or stock and add to other ingredients.
  5. Season well.
  6. Melt butter in frypan and sauté chopped mushrooms until soft. Grease a loaf tin with butter and press in half the nut mixture. Cover with a layer of mushrooms and top with the remaining nut mixture. Then cover with foil and bake for 1 hour at 180°C When cooked, remove loaf from oven and let stand for 10 mins before turning it out of the tin.

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