A great centrepiece for any celebration.
First make a cashew cheese sauce. This will include a firming agent - either kappa carrageenan or agar agar.
60g cashews
3 tablespoons nutritional yeast
1 clove of garlic
1/2 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon maple or agave syrup
1 tablespoon lemon juice
1 tablespoon oil
150ml water
1 tablespoon kappa carrageenan or agar agar powder (not flakes)
Start by putting the cashews in a cup and cover with boiling water. Leave for at least 20 minutes then rinse with cold water. Next put all the ingredients into a blender and blend until smooth.
Next, let’s bring together all the other ingredients we will need.
500g parsnips
200g mixed roasted nuts (e.g. peanut, cashew, hazelnut)
1 red or roscoff onion, finely diced
200g chestnut mushrooms
1 tsp dried sage
80g of breadcrumbs
Fry the onion in a little oil for about 5 minutes until softening. Quarter and then rough chop the mushrooms and add to the pan with a good pinch of salt and the sage. Fry for another few minutes until the mushrooms are cooked.
Roughly chop the nuts and add to a large bowl. Stir in the breadcrumbs, parsnips, onion and mushroom. Make sure all are mixed well and then stir in the cashew cheese. Mix well in. Allow to sit for a few minutes while you preheat the oven to 200C.
Transfer the mix to a parchment lined loaf tin and push into all the corners. Cover the tin with foil and pop in the oven for 45 minutes. Then remove the foil and back in the oven for another 15.
Turn the loaf out onto a board and slice to desired width. Serve with some peas and gravy.
