Lentil Cashew Loaf

December 17, 2016
Lentil Cashew Loaf

I’ve wanted to make a lentil nut loaf for a while! Literally, it’s been milling around in my head for weeks! So I was pleased when I finally got around to making this Lentil Cashew Loaf!

Lentil Cashew Loaf

I really wanted to put walnuts in this loaf – so you can imagine my devastation when I found my walnuts had gone rancid! I knew I should’ve kept them in the fridge – they do seem to last longer that way. Anyway – cashews to the rescue! They are such a versatile little nut!

Lentil Cashew Loaf

Inspired by recipes by The Simple Veganista and Vegan Heaven, I embarked on my own version. Oh, and I had a little help from my Mum for the glaze recipe! Thanks Mum. We love you!!

Lentil Cashew Loaf

I was pretty impressed by the way this turned out! Tasty and simple! The sun-dried tomatoes really give it a nice flavour, as do the dried herbs. The red kidney beans also give it a great flavour. If you don’t have kidney beans, substitute with another can of lentils, or try chickpeas!

Lentil Cashew Loaf

This Lentil Cashew loaf is a great centrepiece to a Christmas feast! If you’re looking for other dishes, check out our Pecan and Mushroom Wellington! Or just look here for other general Christmas recipes.

Lentil Cashew Loaf

We’ve got a few other recipes up our sleeve for Christmas, so check back soon for more awesome recipes!

Please share this recipe with your friends!


Lentil Cashew Loaf
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Impress your friends and family this Christmas by making this Lentil and Cashew Loaf. Hearty, tasty and easy to make, this recipe is a winner!

Servings: 4 people
For the loaf:
  • 1 brown onion diced
  • 1 cloves garlic crushed
  • 1 cup cashews
  • 1 400g tin brown lentils drained
  • 1 400g tin red kidney beans drained
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup sun-dried tomatoes diced
  • 1 cup grated carrot
  • 1 cup breadcrumbs
For the glaze:
  • 1/4 cup brown sugar
  • 1 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp tomato sauce
  • 1 Tbsp nuttelex or non-diary butter
  • 1 tsp lemon juice
For the loaf:
  1. Fry the onion and garlic in some oil for around 5 minutes. Set aside. Blend the cashew in a food processor until fine. Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme and rosemary, salt, pepper and sun-dried tomatoes. Blend until well incorporated

  2. Transfer mixture into a mixing bowl and add grated carrots and breadcrumbs. Mix through with your hands

  3. Add this mixture to a loaf tin and bake for 30 minutes in a pre heated oven at 180℃

For the glaze:
  1. Mix all of the glaze ingredients together in a small saucepan and bring to the boil. Simmer for a few minutes and then pour over the loaf after it's cooked for 30 minutes. Cook the loaf for a further 30 minutes with the glaze on top

  2. Let the loaf cool down for about 30 minutes before taking it out of the loaf tin. Enjoy straight away or eat later! 


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  • Cindy May 23, 2017 at 2:21 pm

    What do you mean by a tin of lentils and kidney beans ?

    • Katie May 24, 2017 at 7:52 pm

      Hi Cindy, I use a 400g tin of each – I have now edited the recipe to show that. Hope that helps. Katie

      • Cindy May 25, 2017 at 1:42 am

        Thank you that really helps. I can’t wait to try this

  • Shannon Calvert January 24, 2018 at 5:01 am

    Are the sun-dried tomatoes packed in oil or dry?

    • Katie January 24, 2018 at 7:27 am

      Hi Shannon, for this one I used sun-dried tomatoes in oil. Cheers – Katie