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Grain-free Cashew Bread

Grain-free Cashew Bread

  • Author: felicia | Dish by Dish
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 8-10 1x


There’s a delicious hint of the taste of cashews; the texture is soft yet flexible; and best of all, this bread goes so great sliced, toasted and slathered with plenty of cream cheese.


  • 3 cups of roasted cashews (you can also use raw cashews, and the inside of the loaf will be whiter)
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 3 eggs, separated into yolks and egg whites
  • 1/2 tablespoon of apple cider vinegar
  • 1 cup of milk
  • 1/2 cup of water


  1. Pre-heat oven to 300 deg Fahrenheit (150 deg Cel)
  2. Line a loaf pan with baking paper
  3. Grind the cashews in a food processor or a blender until you get a sand-like texture. Be careful not to overblend until you get cashew butter. Sift the cashew meal and re-blend the pieces that are too large to be sifted (repeat until all the cashews have been ground into siftable bits. This may take a while, but be patient).
  4. In a large bowl, mix the salt, baking power and cashew meal together.
  5. Add in the egg yolks, apple cider vinegar, milk and water, and stir well.
  6. Beat the egg white and a pinch of salt with an electric beater until stiff peaks form.
  7. Carefully fold in the beaten egg whites into the batter, don’t over mix if not the air bubbles will burst.
  8. Pour the batter into the loaf pan and bake for about an hour, or until a toothpick inserted in the middle comes out clean.
  9. Let cool for 10-15 minutes before slicing and serving.


This grain-free cashew bread can be stored covered at room temperature for a few days; or in the refridgerator for up to a week.

Adapted from: Comfy Belly (

  • Category: Snacks
  • Cuisine: Western
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