Cashew Nut Loaf Recipe Vegan Made Easy and Delicious

If you’re looking for a wholesome, hearty dish that’s both comforting and packed with nutrients, this vegan cashew nut loaf recipe is exactly what you need. Perfect as a main course for lunch or dinner, this loaf is a delightful blend of creamy cashews, savory vegetables, and wholesome grains.

It’s a delicious plant-based alternative to traditional meatloaf, with a rich texture and a satisfying flavor profile that will impress vegans and non-vegans alike.

This recipe is incredibly versatile and easy to prepare, making it an excellent option for meal prep or special occasions. Whether you’re a seasoned vegan or simply curious about incorporating more plant-based meals into your diet, this cashew nut loaf offers a wonderful balance of protein, fiber, and healthy fats.

Plus, it’s free from gluten and refined sugars, making it a healthy choice that doesn’t compromise on taste.

Get ready to enjoy a slice of this savory loaf with your favorite sides or as a standalone snack. Let’s dive into the recipe and see why this vegan cashew nut loaf deserves a place in your culinary repertoire!

Why You’ll Love This Recipe

This vegan cashew nut loaf is a fantastic dish for several reasons. First, it’s packed with nutrient-dense ingredients like cashews, lentils, and vegetables, which provide a great source of protein and essential vitamins.

The loaf has a wonderfully moist and tender texture, which is often hard to achieve in plant-based baking.

Secondly, it’s incredibly customizable. You can easily swap out vegetables or add your favorite herbs and spices to suit your taste.

The loaf also freezes beautifully, making it an ideal recipe for batch cooking and quick meals throughout the week.

Lastly, this recipe is free from animal products and refined additives, making it suitable for vegans and those with dietary restrictions. It’s a wholesome, satisfying meal that proves plant-based eating can be delicious and fulfilling.

Ingredients

• 1 cup raw cashew nuts (soaked for 2 hours and drained)
• 1 cup cooked lentils (brown or green lentils work best)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, finely diced
• 1 cup cooked quinoa
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1/4 cup nutritional yeast
• 1/4 cup oat flour (or gluten-free flour of choice)
• 2 tablespoons soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil (plus extra for greasing)
• 1/2 cup tomato paste (for glaze)
• 1 tablespoon maple syrup (for glaze)
• Fresh parsley (for garnish, optional)

Equipment

• Food processor or high-powered blender
• Mixing bowls
• Loaf pan (8×4 inch or similar size)
• Spatula or wooden spoon
• Measuring cups and spoons
• Grater (for the carrot)
• Oven
• Small bowl for flax egg

Instructions

1. Prepare the flax egg: In a small bowl, mix the ground flaxseed with water. Let it sit for 10 minutes until it thickens to a gel-like consistency.
2. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease your loaf pan with olive oil.
3. Sauté the vegetables: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion, minced garlic, grated carrot, and diced celery. Cook for 5-7 minutes until softened and fragrant. Remove from heat and let cool slightly.
4. Process the cashews: In a food processor, pulse the soaked cashews until they form a coarse meal. Be careful not to overblend into a paste.
5. Combine the base: In a large mixing bowl, combine the cooked lentils, cooked quinoa, sautéed vegetables, oat flour, nutritional yeast, flax egg, soy sauce, smoked paprika, thyme, salt, and pepper. Add the pulsed cashews and mix everything well using a spatula or your hands. The mixture should hold together but not be too wet. If needed, add a little more oat flour.
6. Shape and bake: Transfer the mixture into the greased loaf pan and press it down firmly and evenly.
7. Prepare the glaze: In a small bowl, mix the tomato paste and maple syrup. Spread this evenly over the top of the loaf to create a flavorful glaze.
8. Bake: Place the loaf in the preheated oven and bake for 45-50 minutes until the top is firm and slightly browned.
9. Cool and serve: Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack. Garnish with fresh parsley if desired and slice to serve.

Tips & Variations

“To enhance the texture, pulse the cashews just until crumbly; overprocessing will make the loaf too dense.”

• For a nut-free version, substitute cashews with cooked chickpeas or sunflower seeds.
• Add finely chopped mushrooms or bell peppers for extra flavor and moisture.
• Use gluten-free oats ground into flour if avoiding gluten.
• Incorporate fresh herbs like rosemary or sage for a more aromatic loaf.
• Try different glaze options such as BBQ sauce or vegan BBQ glaze for variety.
• Make mini loaves or muffins for easy portion control and meal prep options.

Nutrition Facts

Serving Suggestions

This vegan cashew nut loaf shines when paired with a variety of sides. Serve it warm with a crisp green salad dressed in a tangy vinaigrette or alongside roasted root vegetables for a hearty meal.

It also pairs beautifully with creamy mashed potatoes or vegan gravy for a classic comfort food experience.

You can enjoy it sliced thin on a sandwich with your favorite vegan mayo, lettuce, and tomato for a delicious lunch option. Leftovers can be reheated or even pan-fried for a crispy crust.

For inspiration on complementary recipes, check out our Harvest Hash Recipe for a perfect brunch side or our Cajun Ranch Wing Sauce Recipe to add a flavorful kick to your meal.

Conclusion

This vegan cashew nut loaf is a must-try recipe for anyone wanting to enjoy a nutritious, flavorful plant-based dish. Its satisfying texture and rich flavor make it a wonderful centerpiece for any meal, whether you’re cooking for family, friends, or just yourself.

The combination of cashews, lentils, and fresh vegetables creates a loaf that’s both hearty and healthy.

Easy to prepare and customize, this loaf will quickly become a staple in your kitchen. Don’t forget to experiment with different herbs and spices to make it your own.

And if you enjoyed this recipe, be sure to explore other delicious dishes like our Lemon Ricotta Pasta With Arugula Recipe or the delightful Maple Bourbon Pickles Recipe to keep your vegan menu exciting and flavorful.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cashew Nut Loaf Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A savory and hearty vegan cashew nut loaf perfect for a nutritious meal. Packed with protein and flavor, it makes a great main dish or sandwich filling.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup raw cashew nuts”, “1 cup cooked brown rice”, “1/2 cup rolled oats”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1/2 cup grated carrot”, “1/4 cup ground flaxseed”, “1/4 cup soy sauce or tamari”, “1 tablespoon tomato paste”, “1 teaspoon smoked paprika”, “1/2 teaspoon black pepper”, “1/2 teaspoon salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Process cashews in a food processor until finely ground.”}, {“@type”: “HowToStep”, “text”: “Add cooked rice, oats, onion, garlic, carrot, and flaxseed; pulse to combine.”}, {“@type”: “HowToStep”, “text”: “Transfer mixture to a bowl and stir in soy sauce, tomato paste, paprika, pepper, and salt.”}, {“@type”: “HowToStep”, “text”: “Press mixture firmly into a greased loaf pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 45 minutes until firm and golden.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before slicing and serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “10 g”, “fatContent”: “18 g”, “carbohydrateContent”: “22 g”}}