Cashew Carrot Loaf
2 Cups Cashew Nuts, ground
2 Cups Carrots, cooked and mashed
1 Onion, chopped
1 Cup Whole Wheat Bread Crumbs
¼ Cup Nutritional Yeast Flakes
1 Tbs Lemon Juice
1/3 Cup Water or Stock from Carrots
½ tsp Garlic Powder
1 Tbs McKay’s Chicken Seasoning
1 tsp Sage
1 tsp Salt
Mix all ingredients well and place in a non-stick loaf pan or non-stick Bundt cake pan. Cover with foil and bake at 350 for 1 hour. Remove foil and bake an additional 10 minutes. Let stand for at least 10 minutes before turning out.
Garnish with some sliced carrot or pieces of parsley, red pepper, olives or cashews in diagonal lines.
Slice and serve with garnish.