Creamy Cashew Nut, Prune and Almond Loaf

Name: Creamy Cashew Nut, Prune and Almond Loaf
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 red onion, peeled and finely diced; 1 garlic clove, crushed; 2 carrots, peeled and coarsely grated; 1 courgette, coarsely grated; 1 celery stick, finely diced; 1 red pepper, deseeded and diced; 1/2 tbsp thyme leaves; 150g cashew nuts; 100g ground almonds; 125g California prunes, chopped; 1 tbsp tomato purée

Serves: 4

Ready in: 60 mins +

Eco Friendly Gluten Free‏ Vegan Friendly

Creamy Cashew Nut, Prune and Almond Loaf Recipe: Veggie

Ingredients
Method

Ingredients:

2 tbsp olive oil
1 red onion, peeled and finely diced
1 garlic clove, crushed
2 carrots, peeled and coarsely grated
1 courgette, coarsely grated
1 celery stick, finely diced
1 red pepper, deseeded and diced
1/2 tbsp thyme leaves
150g cashew nuts
100g ground almonds
125g California prunes, chopped
1 tbsp tomato purée

method:

Lightly grease a 2lb loaf tin and preheat the oven to 180C/375F/Gas mark 5.
Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes until softened. Add the carrots, courgette, celery, red pepper and thyme and mix well.
Reduce the heat, cover the pan and leave to sweat for 10 minutes, stirring just a couple of times. Meanwhile, put the cashew nuts in a food processor and blitz until they look like breadcrumbs (but not powdery).
Stir the cashew nuts, almonds, prunes and tomato purée into the softened vegetables and season well. Pour the mixture into the prepared tin and smooth over the top.
Place in the oven and bake for 40-45 minutes until just lightly golden. When ready, run a knife around the edges and turn out onto a plate. Serve hot with veggie gravy.

Print Recipe www.californiaprunes.co.uk