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5 from 3 votes

Stuffed Cashew Nut Roast

A celebratory, show-stopping vegetarian nut roulade, with cashew and hazel nuts. Full of flavour and colour. Delicious as a hot 'roast' and also served cold with chutney.
Prep Time1 hr 15 mins
Cook Time45 mins
Chill time1 hr
Total Time3 hrs
Course: Main Course, Party
Cuisine: British, Vegetarian
Keyword: nut roast, roulade
Servings: 10
Calories per serving: 328kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment


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


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 oblong shape on the parchment, about 1.5 to 2 cm thick.
  • When cool, spread the stuffing mixture evenly over the top, leaving a gap of about 2 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.


* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The recipe is suitable for making with either wheat or gluten free breadcrumbs. If making gluten free, I would advise using either a more moist homemade crumb (such as my gluten free Wholemeal Brown Bread, 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), you may need to add a little extra egg yolk to bind.


Calories: 328kcal | Carbohydrates: 23g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 95mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3151IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 3mg
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