Stuffed Cashew Nut Roast

3.94 from 15 votes

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: Dinner Party, Main Course, Party

Cuisine: British, Vegetarian

Keyword: nut roast, roulade

Servings: 10

Calories per serving: 328kcal

Author: Origin unknown - adapted by Gluten Free Alchemist - Kate Dowse

Key equipment

grinder/blender
grater
measuring jug
Kitchen scales
Oven
sharp knife
measuring spoons
vegetable peeler
large saucepan
large bowl
wooden/silicone spoon
baking parchment/paper
fridge
large baking sheet

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 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.

Notes

* 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.

Nutrition

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© 2019-2021 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