Macadamia and Cashew Vegan Nut Roast


This Vegan Nut Roast is hearty, wholesome, tasty and full of goodness.

Made from macadamias, cashews and fresh herbs, it is perfect for a Sunday night roast that everyone will love – including the meat eaters.

Servings 1 Loaf
Prep Time 25 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 35 mins


  • Chopping Board
  • Chopping Knife
  • Medium Frypan
  • Saucepan or steamer
  • Loaf Tin
  • Oven
  • Stovetop
  • Stirring utensil
  • Aluminum Foil
  • Measuring utensils for the following: Tbsp and Tsp
  • Kitchen Scales


  • 2 small onions (diced)
  • 4 cloves garlic (finely chopped)
  • 1 tbsp olive oil
  • 300 grams pumpkin
  • 200 grams carrots
  • 150 grams raw cashews
  • 150 grams macadamias
  • 120 grams gluten free breadcrumbs (I use lifestyle bakery breadcrumbs)
  • 1 tbsp hulled tahini
  • 1 tbsp fresh chopped rosemary
  • 2 tbsp fresh chopped sage
  • 2 tbsp fresh chopped oregano
  • 2 tbsp fresh chopped thyme
  • 1 tsp gluten free vegemite
  • 1 tbsp tomato paste
  • 2 tsp ground sweet paprika
  • salt and pepper to taste


  • Preheat your oven to 180°C
  • Add the olive oil into a frypan over medium heat. When the oil is hot add in the onion. Fry until the onions turn translucent then add in the garlic. Fry for a further 2 minutes or until garlic has turned a golden colour. Remove from the heat. Set aside.
  • Place chopped carrots into a large saucepan and cover with water. Place on the stovetop with the lid on and bring to the boil. Boil the carrots for 7 minutes and then add the pumpkin. Boil for another 4 minutes and remove from heat and drain the liquid. Mash the boiled carrots and pumpkin together until there are no lumps. Set aside.
  • In your food processor (or smoothie blender) on the pulse setting, blend together the macadamias and cashews until they are in small pieces. Make sure you don't over blend, you don't want the nuts to become flour like.
  • In a large mixing bowl, mix together the blended nuts, the onion and garlic mixture, the mashed pumpkin and carrots. Then add the rest of the remaining ingredients, mix together.
  • In a loaf pan, line with baking paper and pour in your nut loaf mixture and press down into the tin. Cover with aluminum foil and put into preheated oven for 1 hour.
  • After your loaf has been in the oven for 1 hour, take off the foil and place back in for 10 minutes so the top becomes golden and crispy.
  • Serve warm with gravy and alongside the rest of your holiday feast.
Course: Main Course

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