Cashew and Mushroom Loaf Recipe

Name: Cashew and Mushroom Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 tablespoon butter; 1 small onion; 2 garlic cloves; 225 g cashew nuts; 1 cup breadcrumbs; 1 egg; 3 medium carrots, cooked and mashed; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; 1 teaspoon yeast extract; ½ cup hot water or ½ cup stock; 3 cups mushrooms; salt and pepper

Servings: persons

1 tablespoon oil
1 tablespoon butter
1 small onion
2 garlic cloves
225 g cashew nuts
1 cup breadcrumbs
1 egg
3 medium carrots, cooked and mashed
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon yeast extract
½ cup hot water or ½ cup stock
3 cups mushrooms
salt and pepper

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.
4
Add mashed carrots, herbs and fried onion.
5
Dissolve yeast extract in hot water or stock and add to other ingredients.
6
Season well.
7
Melt butter in frypan and saute chopped mushrooms until soft.
8
Grease a loaf tin with butter and press in half the nut mixture.
9
Cover with a layer of mushrooms and top with the remaining nut mixture.
10
Then cover with foil and bake for 1 hour at 180C When cooked, remove loaf from oven and let stand for 10 mins before turning it out of the tin.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 1 tablespoon butter, 1 small onion, 2 garlic cloves, and more.

Yes, Cashew and Mushroom Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew and Mushroom Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions