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Cashew Nut Roast with Herb Stuffing

For the Roast:
1 cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 1/2 cups white bread, crusts removed
3 large cloves of garlic
1 cup water or vegetable stock
salt and pepper
2 Tbsp. lemon juice

For the Stuffing:
3 cups bread crumbs
1 cup margarine
2 small onions, grated
1/2 Tsp. each thyme and majoram
3 Tbsp. parsley, chopped

• Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper.
• Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.
• Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
Mix all stuffing ingredients together.
• Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.
• Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).
• Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper.

Makes 8 Servings

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  • Linda says:

    I used to make this every year. It is so good. Easy. Though, I tweaked the recipe a bit. It is just far too beige. Chopped parsley helps add color. You can change out the stuffing recipe with one that has wild mushrroms or apples and cranberries for interest and color. But the recipe works great flavor wise as is.

  • Kelli says:

    the stuffing sounds a little wet and bland…would the recipe work just as a roast without the stuffing and then just put gravy over the top?

  • Vanessa says:

    Super yummy cold in sandwiches the next day too with leftover coleslaw and BBQ sauce!

  • Melissa says:

    Made this tonight. It was SO GOOD!!! I used Olive Oil to saute the onion instead of margarine and used way less (about 3tbl of Earth Balance) in stuffing. Great recipe–I highly recommend trying it:)

  • May says:

    Does anyone have a pic of what this looks like? I really want to try to make it but I need a pic first.

  • TLHK says:

    Only use 2-4 tablespoons of margarine for the Roast, and only about 2-4 tablespoons for the Stuffing. I actually made this last night with 1 cup and 1 cup, and it was just sitting in oil. I looked up this recipe online for other variations, and it calls for much, much, much less…
    Because it never firming up and sitting in oily melted margarine – it was delish! I’m going to remake it this week without all that margarine.

  • Wisegirl says:

    We love to have this as a winter/fall Sunday supper. The cashews make it decadant. Needs to be served with colorful sides as it is bland looking (but tastes yummy!!).