Cashew Nut + Kidney Bean Loaf

It sounds like a strange combination, but it actually works!


1 cup unsalted cashew nuts
1 cup cooked + drained red kidney beans
3 slices wholemeal bread
1/2 tsp dried basil
1 tsp dried thyme
Pinch black pepper
4 Tbsp wholemeal flour
1 onion
1 garlic clove

1 vegetable stock cube
1 cup hot water
1 Tbsp soy sauce
1 Tbsp tomato purée



Food process the cashew nuts until small pieces, tip into a large mixing bowl. Repeat the process with the kidney beans, wholemeal bread, onion and garlic, processing each individually.

Combine the wet ingredients and stock cube until dissolved. Tip this into the dry ingredients and give it a good mix until there are no dry bits visible. If the mixture seems too wet add a little more wholemeal flour.

Tip the mix into a well oiled bread tin and cook for 45-60 minutes at 190-200C depending on your oven. Wait 5-10 minutes before turning the loaf out, this gives it a chance to firm up.


8 thoughts on “Cashew Nut + Kidney Bean Loaf

    1. The Vegan Green

      Yes, I was low on cashew nuts so decided to use beans instead! Had to add flour to make it less wet, it tasted really good though

  1. Wow, interesting; so have recipe originally just had cashews and you replaced half of them with kidney beans? All these ingredients are an unexpected combination; it seems like the cashews would contribute a fatty/oily flavor kind of like a short cake. Thanks for sharing,

    1. The Vegan Green

      Hi, thanks for your comment! Yes my original recipe had 2 cups of cashew nuts, so I replaced 1 cup with kidney beans + flour. Need the flour otherwise the mixture is too wet

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