Leek, Mushroom & Cashew Roast {Vegan}

Ah, the humble nut roast! Appealing (in my experience) by Vegetarians & Carnivores alike, and a fabulous winter staple! I know it may seem a little over done this days, but maybe that’s for good reason. After all, it is hearty, simple, delicious and provides, for me anyway, a sense of occasion for Vegetarians or Vegans at Christmas or Thanksgiving dinner.

This loosely based on something I used to eat as a child at ‘The Whale Tail Cafe‘ in Lancaster. When I left England a few years ago, my sisters were kind enough to get me their Cookbook as a gift, but sadly the Nut Roast of my childhood was not to be found in its pages! After a couple of experiments in my little kitchen, I created this gem.


This is easily adaptable too. To make it vegan, use a none dairy milk. Play around with the herbs, or add some different varieties of nut.

Hope you enjoy!

Leek, Mushroom & Cashew Nut Roast
Prep time
Cook time
Total time
A hearty leek, mushroom and cashew nut roast.
Recipe type: Main
Serves: 6
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 leeks, split lengthways and finely chopped
  • 2 garlic cloves, minced
  • 3 cups mushrooms, finely chopped
  • 2 tbsp soy sauce
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tbsp wholewheat flour
  • ½ cup milk
  • 1 cups wholewheat bread crumbs
  • 2 cups cashews finely chopped
  • Generous pinch salt and pepper
  1. Preheat oven to 400F
  2. Heat oil in frying pan and saute onions until slightly softened
  3. Add leek and garlic, and cook for a couple of minutes more
  4. Next, add the mushrooms, soy sauce and herbs along with a generous pinch of salt and pepper
  5. Cook on low for about 5 more minutes
  6. Add the flour and mix well, soaking up all the juices
  7. Next, add the milk slowly and mix thoroughly, remove from the heat.
  8. Put cashews in the food processor and pulse until finely chopped
  9. Put the cashews and bread crumbs into the frying pan along with the mushroom and leek mixture
  10. Stir to combine well and press into a lined 9x5 loaf tin
  11. Cover the top with foil, and bake covered for 30 minutes
  12. Remove foil and continue cooking for 30 more minutes.
  13. Allow to rest for 5-10 minutes, and turn out onto a serving dish.
  14. Enjoy!


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