Vegetarian and Vegan Cashew Nut Loaf Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 06/6/22
Vegetarian cashew nut loaf recipe

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
329 Calories
20g Fat
32g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 329
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 328mg 14%
Total Carbohydrate 32g 11%
Dietary Fiber 3g 11%
Protein 10g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking to avoid processed store-bought mock meats, making a meatless homemade nut loaf is one way to go. Cashews have a rich depth of flavor and this simple vegetarian and vegan recipe lends itself well to carry additional spices, so add in whatever you have and like.

For a dinner any night, vegetarian nut loaves are always a great protein source. It's easy to keep a supply of raw cashews in your pantry to use to make this loaf whenever you want a comfort food dinner.

Try this homemade cashew nut loaf for a meat-free Thanksgiving or Christmas entree as it pairs very well with other foods served at holiday feasts. You can skip the commercially-made turkey substitutes and serve a loaf without additives, preservatives, and flavor enhancers to your guests who are vegan or vegetarian. This is also a soy-free recipe if you choose vegan margarine that is not made with soy. Do note that this is not a gluten-free recipe.

Ingredients

  • 2 tablespoons vegan margarine 
  • 2 large onions (chopped)
  • 3 cups raw cashews
  • 4 cloves garlic
  • 5 slices whole wheat bread
  • 1 3/4 cups soy milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon celery seeds
  • Salt and black pepper (to taste)
  • Optional: drizzle of olive oil or ketchup

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cashew nut loaf
    The Spruce Eats / Diana Chistruga

  2. Preheat the oven to 400 F and lightly line or grease a large 1-pound loaf pan. Set aside.

    Lightly grease pan
    The Spruce Eats / Diana Chistruga

  3. Heat the vegan margarine or oil in a skillet and saute onion until soft, about 4 to 5 minutes. Set aside.

    Heat onions
    The Spruce Eats / Diana Chistruga

  4. In a food processor or a strong blender, pulse the cashews and the garlic cloves to chop, then add bread and sautéed onions until well combined.

    Pulse cashews
    The Spruce Eats / Diana Chistruga

  5. Add in the soy milk, Italian seasoning, celery seeds, and a generous amount of salt and pepper. The mixture should be a little chunky still, and moist, but not wet.

    Add in salt
    The Spruce Eats / Diana Chistruga

  6. Spoon the blended cashew mixture into the prepared loaf pan and lightly smooth the top with a spatula or the back of a spoon.

    Spoon mixture into pan
    The Spruce Eats / Diana Chistruga

  7. Drizzle your loaf with olive oil and ketchup if you'd like and bake it in the preheated oven for about 30 to 35 minutes, or until the loaf is firm and the top is lightly browned.

    Drizzle loaf with olive oil
    The Spruce Eats / Diana Chistruga

  8. If the loaf is too brown without firming up, you can reduce the oven temperature and cover the top of the loaf with foil to prevent more browning.

    Cover with foil
    The Spruce Eats / Diana Chistruga

  9. Allow your loaf to cool slightly before serving, as this will help the loaf set and firm up a bit more (although even a crumbly loaf can be a mighty tasty loaf).

    Bake
    The Spruce Eats / Diana Chistruga

  10. Slice the loaf and serve.

    Slice
    The Spruce Eats / Diana Chistruga

Tips

  • Serve your cashew nut loaf topped with extra ketchup and a side of mashed potatoes. Top it all off with your favorite vegetarian gravy. Add a side salad, steamed or roasted vegetables, and you've got yourself an awesome vegan dinner.
  • You can store leftovers in the refrigerator for a couple of days or freeze them in a ziplock bag or airtight container. For convenience, you can make the loaf ahead and freeze it. To serve, allow the loaf to defrost. Slice portions and reheat them in the microwave.

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