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Cashew Bread


  • 3 cups raw cashews unsalted

  • 3/4 teaspoon baking soda

  • 3 large eggs separate yolks and white

  • 1/2 tablespoon apple cider vinegar or other milk vinegar or lemon juice

  • 1 cup yogurt dairy or dairy-free

  • 1/2 cup apple juice


  • Preheat your oven to 300°F/150°C on a convection setting. It bakes faster in a convection oven, but a regular oven setting will work as well. 

  • Line your loaf pan with parchment paper, unless it's non-stick.

  • Grind the cashews in a food processor or high-speed blender to create cashew flour. You may have a few small grains of nuts left, but try to get it as fine as possible without turning the flour into cashew butter.

  • Blend the salt, baking soda and cashew flour together in a bowl.

  • Add the egg yolks, vinegar, yogurt, and apple juice to the flour mixture, and blend well.

  • Beat the egg whites and salt until stiff peaks form.

  • Fold egg whites into the dough batter.

  • Pour the batter into the loaf pan and bake for about an hour or so. Smaller loaves will bake faster. The smaller loaves may take a bit less time, and the larger loaf may take a bit more time.

  • To test if the bread is fully baked, insert a skewer, or something similar, into the center of the bread. It should come out clean.

  • Cool, slice, and enjoy. Store at room temperature, covered, for a few days, or in the refrigerator for a week. Kendall says it can also be stored in the freezer for about 3 months.

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