Cashew Nut Roast With Stuffing

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“This nut loaf is a perfect vegetarian alternative to the traditional Thanksgiving turkey. Although not the most lovely looking dish you might imagine, it is amazingly delicious, and even omnivores enjoy it! I like serving it with a spicy cranberry sauce. A mushroom gravy might be good with it, but it's already rich enough to hold its own without. Leftovers are awesome!”
1hr 30mins

Ingredients Nutrition


  1. Sauté the onion and garlic in the oil until tender, then remove from heat.
  2. Chop or grind the cashew nuts with the bread.
  3. Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
  4. In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
  5. Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
  6. Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
  7. Layer the rest of the cashew mixture on top of the stuffing layer.
  8. Dot top of the loaf with margarine.
  9. Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
  10. Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.

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