Stuffed Cashew Nut Roast – A Vegetarian Show-stopper
A celebratory, show-stopping vegetarian Cashew Nut Roast, with cashew and hazel nuts. Full of flavour and colour. Delicious as a hot ‘roulade’ and also served cold with chutney.
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Stuffed Cashew Nut Roast – the Best Nut Roast Ever!
Think nut roast is just for veggies? Think again! This Stuffed Cashew Nut Roast is simply the best and my favourite nut roast ever… I would eat it over a meat roast any day. Sure, the humble vegetarian nut roast has a poor reputation, but this recipe is full of personality and flavour and has swayed the minds of the most ardent meat-eaters.
I say this from experience. It has been fed to guests of all ages and from all backgrounds and dietary inclinations. I have delivered it to party tables and served it as Sunday lunch. The recipe has been requested over and over again and has been adopted by many friends to be recreated in their own kitchens.
Indeed, it is one of the most popular and most visited recipes on the Gluten Free Alchemist blog, and deservedly so.
Whilst I have no idea where the recipe for this savoury nut roulade actually originated, I have been eating it for about 30 years. Sadly, I cannot claim it as entirely my own, although I know that I have altered it slightly as the years have progressed. But if anyone out there recognises it, please let me know and I will happily give both credit and gratitude to its creation. I believe it was originally found at a meditation retreat that my mother attended back in the 80’s.
The rise of the Vegetarian Nut Roast
Although it is difficult to trace the firm origins of the vegetarian nut roast, it has been around for over a hundred years, at least. Back in 1908, two recipes for ‘nut cutlets’ appeared in a book called Vegetarian Cookery by Florence George. Just four years later, the Golden Rule Cookbook (Maud Sharpe) included a seasonal (Michaelmas Day) recipe for meat-free Michaelmas Loaf, roasted in the oven and served with gravy.
The nut roast has since grown in popularity with vegetarians and is now traditional veggie fare at celebratory meals (Christmas and Thanksgiving being most popular). And let’s face it, whilst a nut roast may not always be the most appealing dish to look at, nuts (with their incredibly nutritious qualities and high energy boost) make an admirable alternative to meat.
Of course, there is no such thing as a single vegetarian nut roast recipe. Made with any combination of nuts, seeds, grains, vegetables, lentils, legumes and seasonings, each and every recipe is unique. There is a nut roast to suit every taste…
Stuffed Cashew Nut Roast – a queen amongst nut roast recipes
Although time consuming to make, this cashew roulade makes the best nut roast and is definitely worth the effort. It does not require a huge amount of skill (rolling is probably the trickiest bit), but sets itself apart as a true show-stopper. Other nut roasts rarely come close. Why?
A feast for the eyes
Well for a start, whilst vegetarian nut roasts are as varied as their creators, most of them look pretty much the same. Seriously! Google ‘nut roast images’ and you will find a gallery of largely brown blocks. Whilst I don’t dispute that most of them taste good, they are often unappealing and unexciting to look at.
Food (especially celebratory food) should look as good as it tastes. The best enjoyment comes when we can feast with our eyes as well as enjoy the aromas and flavours from the plate. Why settle for a brick of brown, when you can set your eyes and senses on the colourful, inviting swirls of the Stuffed Cashew Nut Roast?
Incredible contrasts of flavour and texture
This Stuffed Cashew Nut Roast also bursts with contrasts of flavour and texture. The fact that it has two distinct layers, each with a unique and complementary mix of ingredients, ensures a symphony of flavours on the tongue. Whilst I am sure many standard ‘block’ nut roasts also offer flavour and texture complexity, the lamination of this savoury roulade allows for unambiguous distinction.
A nut roast full of the most amazing ingredients, its base is a combination of cashews in the outer layer and hazelnuts in the stuffing. It is beautifully savoury and fragrant with the addition of a wonderful selection of Mediterranean herbs. It is richly cheesy with a goodly handful of sharp mature cheddar. The characteristic depth and nuttiness of the sesame is unmistakable and adds an almost oriental waft across the palate. And as a final treat, it has a hint of a sweet edge from the addition of a touch of honey and the sautéed, slightly caramelised veg.
The combination of flavours and textures is quite unique… The crisp baked outer coat encases a soft, nutty, cheesy under-layer, all twisted round a vibrant contrasting ribbon of honey-infused leak and carrot stuffing.
Can I make this Cashew Nut Roast in advance?
Most definitely yes! This is one of those dishes I make every year at Christmas… without fail. And I always make it days (and often weeks) ahead of time… Providing it is well wrapped, it can be frozen uncooked. Alternatively, you can leave it uncooked in the fridge for several days before roasting.
To counter the time that it takes to prepare, I generally make two cashew nut roasts at once. I figure if I’m going all out to make the best nut roast, it would be good to pop a spare in the freezer for another day. And because it is also fantastic cold, it is also perfect for taking on picnics and in packed lunches.
I confess, I have also enjoyed it way too many times for breakfast, grabbed straight from the fridge, held in hand and munched down without so much as a plate in sight. This is a vegetarian nut roast which is just perfect to scoff at Boxing day breakfast!
And it goes a long way. It will feed 10 to 12 people. If you are replacing for a hot ‘roast’, it is perfectly complemented with a tomato-based sauce and can be dressed up with baked fresh pineapple for a fruity twist. I personally love it ‘straight’ and cold as the centre-piece in a party buffet, served with a spicy chutney or tasty coleslaw.
Getting the Breadcrumbs Right (if you are gluten free)
Historically, I made this roast with usual wheat-based breadcrumbs. Since becoming a gluten-avoiding family however, I have made it with a number of different gluten free breads. In my experience, not all are equal. To get the best nut roast, I would advise using either a more moist homemade crumb. A good choice would be this gluten free Wholemeal Brown Bread recipe, my Fluffy Oat Bread, or this alternative Brown Bread recipe. If you use shop-bought gluten free bread (which tends to be drier and can make the roulade crumbly), add a little extra egg yolk to bind.
Whether making gluten free or not, this cashew nut roast recipe is a keeper. For those of you who venture to make it, I hope it brings many years and meals of enjoyment. As always I would love to know if you make it. If you do, snap a pic and tag me on social media. xx
How to roll your Cashew Nut Roast
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Stuffed Cashew Nut Roast
Key equipment
- grinder/blender
- grater
- baking parchment/paper
Ingredients
Outer Roulade Layer
- 225 g raw cashew nuts finely ground
- 112 g fresh breadcrumbs gluten free if required
- 115 g mature cheddar cheese
- 1 tsp dried parsley
- ½ tsp dried basil
- salt & pepper to taste
- 1 large egg yolk
- 140 ml milk
Roulade Stuffing Layer
- 85 g hazelnuts de-skinned & coarsely ground
- 1 leek finely chopped
- 2 tbsp sunflower or olive oil
- 170 g carrots peeled & grated
- 1 tbsp sesame seeds
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp dried oregano
- salt & pepper to taste
- 1 tbsp runny honey
To Decorate
- handful whole raw cashew nuts
Instructions
Stuffing (make first)
- Sauté the chopped leek with the oil in a large saucepan for about 5 minutes.
- Add the grated carrots and continue to cook for a further 15 minutes until the carrots are soft – stirring frequently.
- Add and stir in the ground hazelnuts, sesame seeds, sage, thyme and oregano, salt and pepper and honey.
- Remove from the heat and leave to cool.
Outer Roulade Layer
- In a large bowl, mix the ground cashew nuts with the breadcrumbs, grated cheese, parsley, basil and salt and pepper.
- Stir in the egg yolk and the milk until all the ingredients have blended and you have a thick, sticky mixture.
Rolling and Cooking
- Cut a large oblong of non-stick baking parchment. Carefully spread and press the cashew nut mixture into an even oblong shape on the parchment. The oblong should measure around 27 cm x 23 cm (10.5 x 9 inch)
- When cool, spread the stuffing mixture evenly over the top, leaving a gap of about 1 to 1½ cm at each long side to allow for both starting the rolling process and sealing the final edge.
- Using the baking paper to help you. carefully roll the roulade from one long side, keeping the roll as tight as possible.
- Gently press the final edge together to seal and smooth with your finger tips. Seal the ends by gently squeezing together. Smooth any cracks that appear.
- Decorate the top of the roulade by carefully pressing whole cashew nuts into the surface.
- Wrap the roulade in baking paper and chill for at least an hour before baking.
- Pre-heat the oven to 180 C/350 F/Gas 4 and base-line a large baking sheet with baking paper.
- Place the roulade on the baking sheet and roast for about 45 minutes until golden brown. Check occasionally and if it appears to be browning too quickly, place a piece of foil over the top to protect it.
- Serve with chutney or a gravy/sauce of your choice. It goes equally well with a tomato-based sauce or traditional vegetable-stock based gravy.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This post was originally published on 7.1.2015 and updated on 26.11.2019
Are the bread crumbs made from fresh bread or dried bread. If fresh, how do you grind them up?
Hi Marge
I use semi-fresh bread… That is fresh bread that I have cut into slices/chunks and left out in the air for 24 hours or so. You can speed up that process by popping them in a low oven for half hour or so. They are best soft, but dry enough to crumb.
I grind them in a blender… Rip the bread into small pieces and pulse until crumbed. It’s best to crumb them in the blender in small batches.
Happy Christmas x
Hi weirdly I had the same issue as another review. I followed all the measurements x2 to make one to try now and one for Xmas. I was very accurate using 450g cashews for 2. When spreading out outer layer to 30×22 cm it was only .75cm thick. Please help😀
Hi Kim
I am pretty sure that the other review (having reread it) was a mistake on calculation as the smallness was extreme. It sounds as though you have a lot more mixture.
If you’re getting it to .75cm at 30×22, then you have the right amount of mixture I think. I would make the oblong slightly smaller (maybe around 25 to 28 cm long and probably about 20 cm wide). I know when I responded to the other comment, I was estimating size, so I’m sorry 🙈 if this has confused the issue! The thickness of the outer layer is not a finite thing… The main thing is that it’s thick enough to be topped and to roll easily (anywhere from 1 cm upwards). I need to revisit the recipe to make this clearer. I will be making another myself very soon and will be more specific about measurements.
I’ve made this year on year for decades and sometimes it’s longer and sometimes shorter… All depending on how much I squash down the base layer.
I’d say, use your instinct on when it’s about the right thickness for you to feel happy rolling, but so the layers are still thick enough to get the contrast in colour!
Sorry again
Kate x
Thanks so much for your reply!! even though it wasn’t as thick it was amazing taste. 5 stars all the way!!!. We ate both 😂so I am making 2 more today for Xmas. I will make a little smaller so layers are thicker. Kim x
Fabulous. Thank you. I’m making mine this week for Christmas too… So I’ll make sure I measure accurately and update the recipe for future users xxx
I don’t like cheese in a nut roast as they are so delicious. Also as so nice, as it is I prefer stuffing separately as you don’t get enough of the nut mix otherwise. Agree it does look very good.
Thank you Sara. I guess cheese is a matter of personal preference.
However, just in case it’s not clear… The recipe here is not for a ‘stuffing’. It’s a specific recipe for a nut roulade which would usually be served as a main vegetarian centrepiece in place of meat/turkey. We love it so much, that it has become our main Christmas Dinner. And yes… We serve it with our favourite Sausage and Chestnut stuffing on the side!! 😂
This is just what I’m looking for! I’ve not tried it yet but will be making it asap- I’m allergic to hazelnuts though so what would you recommend as an alternative? I was thinking almonds or walnuts (I can eat all other tree nuts) or a mix of the two??
Thanks Kate – I’ve tried loads of your recipes and they’re all great! and I’ve recommended your web site to newly diagnosed who are struggling to find practical recipes and info!!
You’re welcome Gail. We now make it every year at Christmas as it’s way better (we think) than turkey!
And thank you for your kind comment on my recipes 😁.
Absolutely you can sub the hazelnuts! I think walnuts would work very well! They’d give a lovely earthy flavour to the roast.
You don’t necessarily need to combine with almonds, but it’s fine to do so, if you want to give a more ‘neutral’ flavour.
I might even add walnuts to mine this year… I’m salivating at the thought xx
I never usually leave comments but this recipe is THE BEST! Thank you so much for sharing it Kate, and all your helpful encouraging notes. It was a big hit at Christmas, and I’m going to make it again for a veggie friend today. I roasted and skinned the hazelnuts first, because I love that flavour. Yum, looking forward to it tonight already.
Thank you so much Bronwen for your lovely comment and for taking the time to leave it. I really appreciate the feedback.
I’m so glad you love the recipe.
I always make a couple at Christmas and freeze one uncooked for another day! We love it so much here that we’ve ditched the turkey and have this instead. xx
Hi
Any ideas instead of egg yoke please as can’t have eggs ? Thanks
Hi Lindsay. Given that the egg is there for binding purposes, I would sub with your usual egg replacer.
This sounds delicious, I wonder do you think i could make this without the cheese? My vegetarian son doesn’t like cheese so I couldn’t use a veggie version. Do you think it would still hold together?
Hi Liz
I’m honestly not sure. It may do, if you perhaps add an additional whole egg for binding. A small egg may be all it needs.
The cheese brings extra flavour depth though as well, so you might also want to add a little more salt/seasoning.
You other option (which I may actually try myself this year) is to make it as a layered loaf… (line the tin fully and start and finish with the mix for the outer roulade layer)… then turn it out for serving! That way, it will still look spectacular and if it isn’t as robust as you might like, it will still be a delicious showstopper!
Hi Kate
My name is Ann-Maree and I live 2 hours drive North of Sydney, Australia (Lake Macquarie). I have just recently come across your website. I have now made the cashew nut roast twice.. It’s AMAZING!!! I am making it this year for Christmas as one of our main dishes. Thank you for this recipe and for such a beautiful website.
Kind regards
Ann-Maree
Thank you SO much for the lovely feedback Ann-Maree. And Happy Christmas from England 🎄.
I’m so pleased you love the roast and the site. Shout if there’s anything you need or you have any questions.
xxx
I HAVENT EATTEN IT YET BUT AM RATING IT ON SMELL AND TASTE ALONE. I JUST FINISHED MADE IT AND WILL KEEP IN THE FRIGERATOR FOR 4 DAYS UNTIL THANKSGIVING. I WEIGHED INGREDIENTS AND MEASURED OUT THE BASE LAYER. THERE WAS NO WAY I COULD INCORPORATE ALL THE FILLING. MY ROLL CAME OUT GREAT JUST A-LOT SMALLER THAN I EXPECTED. IN THE PHOTO IT LOOKIS SO MUCH LARGER. MAYBE ONCE BAKED IT WILL EXPAND? IS HAVING EXTRA FILLING TYPICAL?
Hi Laura
I hope you had a lovely Thanksgiving and the Nut Roulade tasted as good as it smelled.
Huge apologies for just responding… I am just catching with comments and managed to miss the potential immediacy of this one.
I am wondering if the outer (pale) nut layer was squashed thin enough before layering. There shouldn’t be any filling left and the roll is usually pretty big (the length of the baking tray and quite chunky). It doesn’t expand on cooking (although I guess you’ve found that out already).
Best wishes
Kate
We all loved the flavors of this loaf! Although mine came out very small. It did not look at all like your picture. The whole cashew did not stay on either. I have read and reread the instructions. I thought perhaps my scale is off but it looks to be okay. My loaf was 4 cm wide and about 11cm long. All rolled it was 3cm in height. I’d love to know what the detentions of the outer layer are suppose to be and also the detentions of it once rolled. Before I rolled mine, the thickness was 1.5cm as instructed. My fresh breadcrumbs were very small? Perhaps your bread crumbs were large? I made the fresh bread crumbs from a regular store bought fresh Italian Bread loaf. I’d just let the matter go by I am a perfectionist when baking and I’d love to make this again. Thanks for your patience as I figure this all out.
Hi Laura
That doesn’t sound right at all. The finished loaf should be approx 28 cm long by about 6 cm wide by about 5/6 cm high (all roughly) – I have one in the freezer that I’ve just measured. It doesn’t expand in the oven, so this would be the dimensions before roasting.
The flat rolled base (cashew) layer before spreading the coloured filling should be about 30 cm long, by about 22 cm wide.
The bread crumbs shouldn’t have made a difference to the size.
Given the dimensions you’ve stated, I’m wondering if you accidentally pressed the 0.5 adjustment calculator on the recipe card. It’s a long shot guess. But can you remember how much your cashews weighed? It just seems really strange and I can’t fathom any reason why yours would have been so different in size.
Are you weighing in grams or ounces?
xx
I’m a bit worried it will be squashed in the freezer. Could I roll it and pop it in a loaf pan to freeze, then leave it in the loaf pan to cook?
Hi Denise
I’ve frozen many of these in the past and none (yet) have been squashed. The key is to freeze without anything on top and then once frozen, it should be pretty sturdy!
But it’s fine to freeze in a pan too.
I wouldn’t advise cooking in the pan though… as the roast benefits from being surrounded by the heat of the oven. Having said that… I’ve never tried pan-cooking, so it may be just fine!
Best wishes x
This looks lovely.
Regarding the cheese, if one needs to skip it, would adding more egg be appropriate or something else? I have a family member that doesn’t like cheese and anything too eggy.
Did you mean to say “scarf it up” instead of “scoff at” or is that a British thing?
Hi Kat
I’ve never made it without cheese before, so I can’t be certain. But adding extra egg yolk and perhaps a tiny bit of butter (to compensate for the loss of cheese fat) to the outer roulade mix should (in theory) work fine.
And yes… I think ‘scoffing’ may be a very British term… It means to eat enthusiastically (more or less)… Perfect on Boxing Day morning xx
Maybe a bit late now as I got excited and made it already (with a few alterations) am I able to reheat once cooked? Also once cooked and stored in the fridge how long will it keep? Stupid question as its probably fine (no nasties) just wanted some reassurance that I wont make the family sick at christmas. x
p.s. Apologies if I’ve asked the same twice my computer went funny and it didn’t look as if my comment was posted x
Oops! It’s best made and stored (fridge or freezer) uncooked and roasted (defrosted) on the day. But for re-heating cooked… make sure you wrap in foil to avoid any additional drying out.
It is however, also fabulous cold. Really yummy with a little pickle if you have any left for the buffet!
Not sure when you made it, but it should be good for a few days…. we’ve eaten it cold from a good fridge about a week later xx
Maybe a bit late now as I got excited and cooked it already (with a few alterations) am I able to reheat for christmas 3 days away? Stupid question as its probably fine (no nasties) just wanted some reassurance that I wont make the family sick at christmas. x
Question about the bread crumbs. Googling fresh bread crumbs always comes up with recipes where they are toasted. I am gathering you mean toasted bread crumbs in this recipe as well then, and not fresh bread that is simply crumbled?
Hi Lisa
I don’t toast bread for this recipe. You may need to dry the bread very slightly in a low oven to make them easier to blend into crumb (if the bread is fresh), but the bread isn’t ‘browned’ in any way… Stale bread is best.
I hope that helps x
Thank you so much!
My family are all non-veggie and had never had a nut roast before but we all really enjoyed it. Texture was lovely.
Thank you!
I’m so pleased! Thank you so much for trying it Hattie. Merry Christmas xx
Delicious! I may have added some gilding to the lily in the form of a stripe of leftover cranberry sauce running done the centre!! Highly recommended.
Thank you so much for letting me know that you enjoyed the recipe. So pleased! I love it when other people find (and love) my recipes. I will definitely try a touch of cranberry sauce next time I make it xxx
Looks delish. Can I ask roughly how big the cashew oblong should be before rolling?
The lovely Kate, in the form of this best nut roast ever, will be joining us for Christmas again this year … why I only think to make this at Christmas, I do not know. It is the best nut roast I’ve ever eaten in 35 years as a vegetarian. It is only the last 4.5 gluten free years that made me find the recipe, so something to be grateful for in gluten intolerance I suppose! Thank you for the recipe Kate, and the new format for it looks great. Helen xx
Thank YOU Helen for the lovely feedback! It is such a fab recipe it needed to be a priority for updating with a new layout. It’s funny how we save it for Christmas! Although I always try to freeze one for Easter too xx
Hope you had a lovely Christmas and all the best for 2020 xx
This looks like a welcome addition to any holiday dinner. Thank you for bringing it to FF.
Thanks Liz and thanks for having me join the linky xx
This is a beautiful Nut Roast and would be delicious! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
Thanks Helen. It’s the best I’ve ever tasted! xx
As someone who has to cook multiple Christmas dinners to cater to a whole range of food preferences (meat-eaters, non-meat eaters and gluten-free) this recipe looks fantastic! Really love the idea of adding stuffing to the roast – must add so much flavour.
Thanks Rosemary. The combination of flavours and textures is what makes this roast so special. And the fact that you can make it well ahead of time means that it’s also a stress-free veggie option xx
I have never tried a nut roast, but I want to now! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
Robin 🦃
Never tried a nut roast? This is absolutely the one to start with then! It has the edge on others I have tried xx
I’ve made this a couple of times and it is an excellent nut roast (as a connoisseur of nut roasts) – I love that you can made nut roasts look this good – your photos are fantastic and hearing that you make one for christmas dinner just makes me want to be at your house – I never have the energy for nut roasts so fancy at our Christmas 🙂
Thank you Johanna. I love the fact that you can make this one so far ahead. It makes Christmas so much less stressful xx
This sounds really good! Pinned to try later – Thanks for sharing at the What’s for Dinner party! Can’t wait to what other recipes you’ll bring next week!
Thanks Helen. You’re so welcome x
Hi thankyou for sharing. I m going to attempt this for our hot tropical Christmas but can i make and freeze and at what stage. Compiled and uncooked? Or cook fully then freeze?
Thankyou
Hi Karen
This is an amazing roulade whether hot or cold. I hope you enjoy as much as we do.
I have made and frozen many times, but always freeze BEFORE baking. Make the roulade and then chill unbaked on a tray lined with baking paper in the fridge to firm up a little before wrapping in fresh baking paper… and then put the wrapped roulade in a freezer bag to keep fresh and freeze! I've often made two or three at a time and then baked and eaten them a few months later. They've been fine. LOVE it cold with a little chutney or coleslaw…. one of my favourite Christmas treats!
Enjoy x
Thanks so much., I’ll let you know how it turns out. Fingers crossed it looks as beautiful as yours
You're welcome. Fingers crossed x
This sounds amazing, but I'd have to replace the cheddar cheese with something as I have an intolerance to hard cheeses when melted. Do you think I could use mozzarella or soft goat's cheese instead?
Thank you. I think Mozzarella would work well…. although I think I would use the harder grated stuff that you can get for pizza…. Can you eat that? But if you think the flavour will work well, I reckon you could try most cheeses…. x
so excited about making this
i'm going to make this on Sunday for my sister in law who is a vegetarian, i'm so excited about it.
Hi Suet2. Sorry for the late reply… I have been away. I hope making this dish went well. It is an absolute favourite of mine. I really hope you (and your sister in law) enjoy it as much as we do. Let me know how it went x
Yaay Kate, I made this ahead yesterday for our Christmas dinner (for those of us who are veggies!). It was amazing, easy to make, looked exactly like yours, cooked perfectly today and was hugely popular with everyone (the meat eaters got in and ate half of it – pesky people!). Thank you so much for another fantastic recipe. Happy Christmas! Helen xxx
Woohoo! Fantastic! So glad you enjoyed it….. It is one of my very favourite recipes. I love it, so it's good to hear other people are enjoying it too. Happy New Year xx
This looks totally awesome! I'm a vegetarian and my daughter is a gluten free vegan. Is there a possible adaptation that you know of so that my daughter could enjoy this dish as well?
Thank you. It should be quite easy to sub the cheese for a vegan cheese, use dairy free milk and perhaps use a 'flax egg' or egg substitute for binding? The main issue would be the 'sticking together' of the ingredients, but you could always layer, rather than roulade if it doesn't feel quite sticky enough.
Good luck xx
I'm a big fan of nut roasts, but I've never had such a posh one as this. Love it. My mother does a stuffed lentil roast which I enjoy, but this definitely has the edge.
Once you try this one, you'll be hooked! Its a bit of a faff (always aim to make 2 and freeze one for later!) but worth every mouthful xx
My girl April said this sounds fabulous and suggested that we serve it at our next Holiday potluck at work. Can't wait to surprise the group next time
Thank you. It tastes amazing! I hope you enjoy it as much as we do….. a Christmas favourite every year x
This looks so delicious. I love the stuffing swirled inside, it looks very festive indeed!
Thank you Janice. The contrast of the stuffing is as delicious as it is attractive!
This both looks and sounds delicious. Lovely presentation, I adore cashew nuts. Thank you for sending to #ExtraVeg
You're welcome Helen. It's one of my favourite dishes…. it needed to be shared!
Yum; I think cashews are my favourite nut in savoury dishes
Thanks. I agree CC! They make a lush nut loaf!
I really can't express how much this appeals to me – it just looks wonderful. Pinned to try asap #recipeoftheweek
Thanks Emily. Let me know how it goes!
Oh fabulous! This really is good for pack lunches. No meat so healthier. Great idea Kate and it looks so well made like all of your baking. x
It makes the best packed lunch Alida. Nothing else required and totally delicious!
Oh I want to eat it right now! I have had a love affair with nut roasts since going vegetarian. I have a standard christmas nut roast which is really simple because there is so much other food about but I have already pinned and bookmarked it. Stuffed nut roasts often are quite fussy for me and I have a horror of roulades. But this looks so good and you have sold it so well that I just need a special occasion.
Ha ha! It does seem a bit of a fuss the first time you make it, but then, once you have tried it, all the effort seems worth it and you find the time to make it again….. and again….. Let me know how you get on (and don't worry about the roulade bit….. it rolls quite easily with the help of the paper!)
Hi Kate – made this today – it tasted great but did not go golden brown like yours – which might be due to my oven. I used a swiss roll tin and wonder if it was bigger than your tin as my swirl disappeared in lots of rolling. Can you let me know what size tin you used?
Oh wow! Good stuff!!
Interestingly, I don't use a tin to roll it, but sort of estimate length depending on what tin I want to bake it on. I roll the base (nut-cheese) layer with a piece of baking paper if it is too sticky and make it as oblong as possible by pushing back the sides (about 15 inches by 11 inches I guess). Then I spread the veg layer over the top with the back of a spoon/palette knife so that it stays as a distinct layer. Both layers should still be quite thick and defined. Then roll with the help of the baking paper. You should get clear swirls that way.
If it needs browning a little more, don't be afraid to leave it in the oven a little longer. I have a fan oven and it does tend to get a little hotter than some.
Let me know if you have another go. It is well worth 'perfecting'!
Thanks for your advice Kate – it was really helpful – I have made it again and posted about it – I think I am still not getting the amazing orange swirl like yours but made it for friends who just loved it – http://gggiraffe.blogspot.com.au/2015/07/stuffed-nut-roast-for-christmas-in-july.html
Thanks so much Johanna! It's great to see someone else enjoying food we like and post!
Your post was fab….. I LOVE the idea of Christmas in July!!!!
Wow that looks seriously impressive! I love nut roast, having been a vegetarian for many many years earlier in my life, and this one looks super impressive! I am going to pin it to my recipes to try board on Pinterest and will be making it for my still vege mum!
Thanks Vicki. Definitely try it…. it is worth all the effort!
oh my word, this looks like such a wonderful nut roast! The pastry alone is like it's own food group!… it's adorable. Just back from LA and there was SO much gluten free choice you would have fainted!… Happy new Year!
Thanks Dom and Happy New Year! I trust you had the best time ever in the US?! I have heard that GF is BIG over there…. I haven't been since we went GF, but have every intention of getting over in the next couple of years. It will be good not to have to fill the UK suitcase with bread, crackers and biscuits!
I am so intrigued! I was veggie for 8 years many moons ago, but I have always avoided nut roasts as I thought they sounded pretty gross if I'm honest. To this day have never so much as tasted one!
However, I am inspired by your enthusiasm and am pinning your recipe.
Janie x
PS thanks so much for sharing with Tea Time Treats!
I know Janie. So many nut roasts are just mush. But this one? I urge you to try it. Really! You won't be disappointed (and I have very high standards).