Creamy Cashew Nut, California Prune & Almond Loaf

Makes: 4Prep Time: 30 minutesCook Time: 45 minutes


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


  1. Lightly grease a 2lb loaf tin and preheat the oven to 180°C.
  2. 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.
  3. 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).
  4. Stir the cashew nuts, almonds, California Prunes and tomato purée into the softened vegetables and season well.
  5. 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 on top.
  6. Remove from the oven, run a knife around the edges and turn out onto a plate. Serve either hot or cold with a crisp green salad.