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Cashew Flour Bread

Cashew Flour Bread

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  • Author: Beyond The Nut
  • Prep Time: 30 Min
  • Cook Time: 1 Hour
  • Total Time: 1.5 Hours
  • Yield: 8-10 Servings 1x
  • Category: Bread


Sometimes what you want is a plain, fluffy piece of bread. Cashew flour bread will satisfy this with a nutty, savory taste baked into a dense loaf. However, even if flour bread made of cashews are good enough for you, just like other breads, you can spice up this recipe with additions of your own.


  • 3 cups of roasted cashews (you can also use raw cashews for a whiter loaf- both work well)
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of salt
  • 3 eggs, separated into yolks and whites
  • ½ tablespoon of apple cider vinegar
  • 1 cup of milk (can be dairy milk or an alternative like cashew milk)
  • ½ cup of water


  1. Pre-heat oven to 300 degrees F, or 150 degrees C.
  2. Line a loaf pan with baking paper.
  3. Place cashews into a food processor or blender and grind until you have a sand-like consistency. You don’t want to over blend the cashew flour as it will become cashew butter at a certain point. As needed, sift the blend and re-process any pieces that are too large to be sifted, repeating until all cashews have been ground to a siftable size. This can take multiple rounds.
  4. In a large bowl, mix salt, baking powder, and cashew powder together fully.
  5. Add in egg yolks, apple cider vinegar, milk, and water. Stir well.
  6. Separately beat egg whites with a pinch of salt, until stiff peaks are formed. We recommend using an electric mixer for this step.
  7. Carefully fold beaten egg whites into the batter. Be careful not to overmix and burst the bubbles.
  8. Once combined, pour batter into the loaf pan and bake for about an hour. Baking is complete when a toothpick inserted in the middle comes out clean.
  9. Let cool for 10 to 15 minutes before slicing and serving bread.


This bread can be eaten immediately for a warm treat or stored for use as normal bread. Store bread covered at room temperature for a few days, or up to a week in the refrigerator.


Cook Time: 1 Hour
Prep Time: 30 Min
Yield: 8 to 10 servings