Cumin, Carrot and Cashew Nut Roast (and a tag)


Until this evening I had never made nor tasted a nut roast before.  Not terribly sure why.  I love nuts and I love roasts.  It has taken Johanna’s event to spur me into veggie action and, oh my, am I glad it did.  My first attempt was (if you excuse my immodesty) absolutely delicious. 

I can see some more nutty roasty experiments coming on again very, very soon…

Cumin, Carrot and Cashew Nut Roast

(serves 4 as a starter, light lunch or side)

200g carrots, peeled and cut into 2 cm pieces

1 tspn tahini

1 small onion, very finely chopped

1 garlic clove, very finely chopped

1 tblspn olive oil

100g cashew nuts, finely ground in a blender

50g wholemeal breadcrumbs

1.5 tspns ground cumin

Salt and pepper

1/2 lemon

  • Place carrots in a small pan of salted water and bring to the boil.  Simmer until carrots are cooked through.  Drain and mash the carrots with the tahini.
  • Gently fry the onion and garlic in olive oil until soft and translucent.
  • Add the carrot mash and fried onions to the breadcrumbs and cashews.  Sprinkle with cumin, squeeze over lemon juice and season.  Mix together well using your hands. 
  • Rub 4 ramekins with softened butter and dust with flour.  Spoon in the nut mixture and press down firmly.
  • Cook in a 180oC preheated oven for 30 mins.
  • Loosen roasts with a knife and tip out onto a plate.  Serve with a green salad side.


Before I go, both Johanna and Julia tagged me this week for the six word memoir.  The task was to come up with six words to sum myself up.  So, here they are:

Usually happy

Occasionally obstinate

Terribly lucky

I tag Lucy, Helen, Warda and Susan.


26 thoughts on “Cumin, Carrot and Cashew Nut Roast (and a tag)

  1. I’ve had two especially memorable nutroasts so far, one in a smallish country pub in the south of England and the other in Copenhagen. I think about making my own now and then, but never really get around to it, having this recipe that sounds delicious – and a whole lot of carrots involved! – there’s really no escaping…:)

  2. Thanks heaps Wendy – this looks lovely – carrot, cumin and tahini is such a great combination (and it looks much more shapely than my soggy attempt at mashed carrots in a nut roast a couple of months ago) I am glad you have been won over by the nut roast – no looking back now 🙂

  3. You see, not only is this vegan, but it’s light and full of veg.
    I knew you’d make something I’d love.

    Gonna give it a go for lunch today.

    Six well chosen words.

    Tag noted 🙂

  4. Wow, Wendy! That looks so delicious and healthful. I’ve never made a nut roast, but you’re certainly giving me reason to try.
    (Susan from Food Blogga–I could not log in as me, despite 3 attempts…ugh.)

  5. what a lovely looking nut roast!

    Thanks for your comment on Bridie on my blog. She really was such a beautiful girl & we went everywhere together, because she was such a great traveling buddy. We even went voting together. (which considerably shocked the voting register ladies… oops!)

    I haven’t had the heart yet to post Bridie’s obituary, but will in the near future. Thanks again for sharing those lovely pictures of Rosie with us. Such a scamp!

  6. Thanks for the tag Wendy! I’ve never eaten a nut roast before either. Cumin carrot and cashew sounds like a wonderful meaty (am I allowed to say meaty?!) combo.

  7. Pia – Hope you enjoy it! 🙂

    Johanna – Thanks for hosting the event. Looking forward to the round up.

    Holler – Knew we’d never get through a whole roast. The ramekins seemed sensible. 🙂

    Lucy – Oh, do let me know how it goes. I had the leftovers cold today and they were great that way too.

    Susan – Look forward to reading your response. 🙂

    Kim – I tend to take lots of Rosie pics whenever she comes to stay (she’s my brother’s dog) so expect more!

    Kathryn – Thank you. Let me know what you think!

    Silvia Magnolia – Thank you! Glad to have inspired. 🙂

    Sylvie – I wasn’t happy with the photo at all. Glad it’s good enough to make you want to eat it!

    Helen – I’m fine with “meaty” if you are. 😉

  8. I keep seeing these nut roasts that I have never heard of before Johanna posted her event. I have not made one yet, and even if I do not, I am looking forward to her roundup. Your ingredients look great and I am liking the idea of using it as an appetizer instead of a whole loaf. Nice presentation!

  9. That is one beautiful timbale! You have elevated the nutroast to glamour-girl status. I’ve never attempted one, either, but that will change soon. Thanks!

  10. Beautiful!

    I love the six words that you chose to describe yourself–what a wonderful combination.

    Have you tried rearranging them?

    Usually happily terrible

    Occasionally luckily obstinate

    I hope spring has sprung and all is well.

  11. Susan – Timbale, you say. Remember this word from a Deborah Madison book but this is the first time I’ve come across it since. Rather like it. It’s fun to say. 🙂

    Christina – Hee hee. The rearrangement works too! And it’s springing right now. Not that you’d know it by the temperature.

    Lucy – Fantastic. Enjoy those leftovers.

  12. I love the look of these–single-serve nut roasts! The combination of ingredients is also right up my alley. I’ll definitely give this one a try, too!

  13. Pingback: Celebrating Scotland « domestikated

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