Spinach and cashew nut roast recipe

Click to rate
(0 ratings)
Sending your rating
  • Dairy-free
  • Vegetarian








10 min


50 min

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. It's 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.

Click to rate
(0 ratings)
Sending your rating