This simple cashew nut roast is savoury, moist and moreish and is the perfect centrepiece for a vegan Christmas dinner! I’ve gone all fancy pants with my presentation (I just can’t help myself!) but you can just as easily make it in a regular roasting tin. I thought a Christmas tree shaped nut roast would be nice and dramatic at the table and silence all the naysayers who say that vegan food looks boring! Just cast your eyes over this beauty…
I am an unashamed ambassador for the Christmas nut roast, nothing goes as well with the roast potatoes, gravy, veg and all the trimmings for me. I’m more than happy to fill my tummy with more exotic dishes over the festive season but Christmas Day itself requires a traditional vegan Christmas dinner!
How to Freeze Nut Roast
How to Make a Festive Vegan Cashew Nut Roast
Don’t be put off by the long list of ingredients and instructions, it really is a very simple nut roast which packs a big punch of flavour. Once you’ve gathered your ingredients together the making is very easy and that list of instructions is only long because I made the shape complicated! You can just bung it all in one tin and your good to go but why wouldn’t you make it into a Christmas tree shape if you can?!
A delicious savoury vegan Christmas roast, served in the shape of a Christmas Tree!
- 1x 18cm, 1x 14cm and 1x 9cm Brioche Tins (or one 900g/2lb loaf tin)
- vegan butter for greasing
- 450 g (3 cups) carrots, peeled and chopped
- 1 tbsp sunflower oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 225 g (1.75 cups) cashew nuts, ground
- 125 g (1.5 cups) breadcrumbs
- 1 tbsp stock (use some of the carrot cooking water) or water
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp dried rosemary
- 1/8 tsp ground nutmeg
- 1 tsp ground black pepper
- 2 tbsp tahini (sesame paste)
- 1 tsp Marmite yeast extract
- 1 tbsp soya sauce
- fresh herbs (rosemary, thyme and parsley work well) and fresh cranberries plus a Christmas star to decorate (all optional)
Preheat your oven to 180C/350F
Thoroughly grease your brioche tins or your loaf pan.
Boil or steam the carrots until soft, drain and mash.
Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.
Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.
Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:
*Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
*Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
*Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction!
If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out.
Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!
I served this cashew nut roast up to my lot with roast potatoes, parsnips and sprouts, some delicious vegan gravy and a selection of steamed seasonal vegetables. It serves 6 people and, if you have any left over, it is great in a sandwich with some chutney for a Christmas night supper, washed down with a nice glass of red wine.
If you are planning a vegan Christmas or you are entertaining vegan visitors over the festive season you might also like:
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