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Cashew Carrot Loaf

  By Kris Giovanini  ,

October 26, 2015

Carrots combined with cashews and spices make this a uniquely delicious loaf.

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2 cups carrots, chopped fine (about 5 or 6 medium sized carrots)

1 onion, finely diced

2 cups cashews, ground

1 cup whole wheat bread crumbs

1/3 cup water or veggie broth

¼ cup nutritional yeast flakes

1 T lemon juice

1 T powered vegan “chicken” broth

1 tsp. sage

1 tsp. salt

½ tsp. garlic powder


In a food processor, finely chop the carrots and onion. Transfer the veggies to a pan with a little oil (or water) and sauté over medium heat. Add additional water or broth, a few tablespoons at a time as needed, to prevent the vegetables from burning.

Cook until the carrots and onion are soft.

Meanwhile, put the cashews in the food processor and grind. Transfer the ground nuts to a large bowl and add the cooked carrots and onion and all remaining ingredients.

Mix well to fully incorporate all ingredients.

Transfer the mixture to an oiled 2 lb. loaf pan, pressing the mixture gently down.

Cover the pan with foil and bake at 350 for about 1 hour.

Remove the foil and bake another 10 minutes.

Remove the pan from the oven and let the loaf rest at least 10 minutes before turning out.

NOTE: This loaf makes a delicious alternative to traditional food gifts. To make mini loaves, place the combined mixture in several small loaf pans and reduce baking time. After the loaves have completely cooled, cover with plastic and tie a ribbon around each.



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