Spinach and cashew nut roast recipe

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  • Dairy-free
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 50 min
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  • The perfect vegetarian dinner party dish. Its nutty, crunchy and full of essential fatty acids to help your skin glow. This recipe serves 4 people and takes 1 hour to whip up. This nut roast is well worth the wait.


    • 200g fresh spinach leaves
    • 275g roasted cashew nuts
    • 1 white onion (finely chopped)
    • 2 carrots (grated)
    • 200g tinned tomatoes, drained and chopped
    • 1 free-range egg, beaten
    • 1 tsp chilli flakes
    • 25g chopped parsley
    • 1 garlic clove (crushed)
    • coconut oil


    • Preheat the oven to 180C/350F/Gas mark 4.

    • Chop up the spinach finely.

    • Place the spinach, cashews, garlic and chilli in the food processor and blitz for one minute.

    • Tip this into a bowl with the tomatoes, carrot, onion, egg, parsley, salt and pepper. mix well.

    • Grease a loaf with coconut oil or butter.

    • Pour the mixture in and cook for 50 minutes.

    • Take it out and serve with some fresh olive oil, salt and more chopped cashews

    Top tip for making Spinach and cashew nut roast

    This dish goes perfectly with a mushroom sauce or lovely onion gravy.

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