A simple recipe for a beautiful chestnut and cashew nut roast, perfect for a vegan Christmas.

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Vegan Christmas Roast ring with cranberries and rosemary.

When I met Mr TS back in 1988 I was delighted that he too was vegetarian and even more delighted to get my hands on his well thumbed copy of the original Cranks Recipe Book.

Cranks brought the nut roast to the vegetarian Christmas table and it has never left mine – not for me the jumped up goat’s cheese salad, the noodles and tofu or the rice stack, I want something substantial and richly flavoured and I want to serve it up with roast veggies, gravy and bread sauce while wearing a paper hat and a tinsel scarf!

So, alongside the compulsory traditional lentil loaf which 3 of my children insist upon, I serve up a savoury nut roast shaped in a festive tin – something like this Vegan Christmas Roast…

Vegan Christmas Roast on a glass cake stand.

That beauty is my Cashew and Chestnut Roast, moist and delicious with the addition of butternut and carrot mash and completely and utterly vegan.

I cooked this one yesterday to welcome my vegan boy home from Uni for the holidays and it went down a treat!

I jazz up festive roasts because I think we eat with the eye as well as the mouth and nose and this is a delight for all the senses so here you go, Chestnut and Cashew Nut Christmas Wreath, a Vegan Christmas Roast to make your mouth water!

Chestnut and cashew nut christmas roast.

A Freeze Ahead Vegan Christmas Roast

The beauty of this vegan roast is that it can be made in advance and frozen – either cooked or uncooked. I prefer to freeze it uncooked. 
When I’m making a roast in a shaped tin to freeze I line the tin with clingfilm, spoon in the roast mixture, wrap the cling film over the top and freeze it in the tin.
Once it has frozen I take it out of the tin and wrap it well in foil before putting it back into the freezer until I need it (thus freeing up my tin for other goodies!). 
When you come to cook this one remove the cling film and foil, pop the roast on a baking tray, cover it with the foil and roast it at 180 for 1 hour and 15 mins, take the foil off and roast it for a further 10 minutes or so to allow the top to brown and crisp up a bit. 
You can also defrost it overnight and then do the same as above but reduce the cooking time by about 15 minutes. I think it’s better defrosted and cooked if you have time to do that.

More Beautiful Vegan Christmas Roast Recipes

I’m a bit obsessed with Christmas cooking. I’m on a mission to make vegan roast dinners too tempting to resist! Check out my:

A Few Vegan Christmas Extras

If you are looking for more vegan Christmas recipes try my:

Presenting A Vegan Christmas Roast

I am a bit of a drama queen and I do like a bit of a flourish. If you are serving up my chestnut and cashew nut roast, make the most of it! 

  • Decorate your roast with fresh herbs. Rosemary, Sage and Thyme are perfect for a Christmas wreath.
  • Add jewels! Cranberries just look like little baubles on a Christmas tree to me!
  • Serve it all up with pizzazz – pop it on a pretty cake stand and make it the star of the show!


Vegan Christmas roast filled with chestnuts, cashews and butternut squash.

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chestnut and cashew nut roast

Chestnut and Cashew Nut Roast – Vegan Christmas

A moist, deliciously savoury Vegan Christmas Roast made with cashews, chestnuts, butternut squash and carrots it is a perfect centrepiece for a very merry vegan Christmas!
4.95 from 35 votes
Print Pin Rate
Course: Main Course
Cuisine: Christmas, vegan
Keyword: nut roast, vegan christmas roast
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Calories: 351kcal
Author: Chris Mosler | Thinly Spread


  • 1 medium onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 tbsp olive oil
  • 300 g butternut squash peeled and roughly chopped
  • 200 g carrots roughly chopped
  • 150 g cashew nuts
  • 150 g cooked and peeled chestnuts
  • 120 g breadcrumbs
  • 1 tbsp tahini
  • 1/2 tsp each of dried rosemary, sage and thyme
  • 1 tsp yeast extract
  • 1 tsp tomato puree
  • 2 tsps paprika
  • salt and freshly ground black pepper
  • Fresh herbs and cranberries to decorate


  • Preheat the oven to 180C/350F/Gas Mark 4
  • Fry the onion in the oil until soft and just beginning to colour
  • Add the garlic and fry gently for a further two minutes
  • Steam or boil the carrots and squash until soft, mash thoroughly
  • Grind the cashews and chestnuts in a food processor – not too much, you want ground nuts rather than nut flour
  • Mix all the ingredients together in a large bowl
  • Press into a greased 900g/2lb loaf tin or ring mould
  • Cover with foil and bake in the preheated oven for 1 hour
  • Remove the foil and bake for a further ten minutes
  • Leave to stand in the tin for 10 minutes
  • Turn out onto a board (or glass cake stand as I have here)
  • Decorate with rosemary sprigs, fresh thyme and cranberries


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 351kcal | Carbohydrates: 45g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 207mg | Potassium: 682mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11212IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 4mg
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Vegan Christmas Roast presented as a decorated Christmas wreath.


Wishing you all a very Happy Vegan Christmas from all of us at Thinly Spread! 



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