This Paleo Cashew Bread recipe has only 5 ingredients and can be whipped up in a jiffy! It’s another super easy bread recipe that you’ll fall in love with. Why? Because to make it you simply throw the following into a food processor: cashew butter, eggs, baking soda, salt, and apple cider vinegar. You then mix it up, transfer your batter to a pan, and bake it! Voila, it’s easier to make Paleo Cashew Bread than regular bread.
Paleo Cashew Bread is a fabulous Specific Carbohydrate Diet (SCD) recipe. What is the Specific Carbohydrate Diet? Read below to find out more! This easy bread recipe is also an amazingly delicious Paleo bread for those following the Paleo Diet.
The Specific Carbohydrate Diet is the diet that saved my life. While I haven’t spoken extensively about it here, I owe Elaine Gottschall a load of thanks for long phone conversations, incredible advice, and her friendship more than a decade ago. The diet that she developed for her daughter did so much to heal both myself and my son (I was diagnosed with celiac disease in 1998, and he was diagnosed in 2001). The SCD (one of the first grain-free diets) came to our rescue when nothing else worked! It was truly a miracle.
Thankfully for the newly diagnosed, there are people like Rochel Weiss and Lucy Rosset to keep the traditions of Elaine Gottschall alive –if you are looking for more information on the Specific Carbohydrate Diet see Gottschall’s book Breaking the Vicious Cycle.
This amazing grain-free cashew bread recipe is from the book, A Taste of Wellness –it’s an incredible bread that tastes as close to the real thing as any grain-free bread recipe you’ll find out there.
Rochel's Cashew Bread
Ingredients
- 1 cup cashew butter
- 5 large eggs
- 1 tablespoon apple cider vinegar
- ¾ teaspoon baking soda
- ¼ teaspoon celtic sea salt
Instructions
- In a food processor, pulse together cashew butter and eggs until very smooth
- Pulse in apple cider vinegar
- Pulse in baking soda and salt
- Transfer batter to a greased 9 x 5 inch loaf dish
- Bake at 350°F for 45 minutes
- Cool for 2 hours
- Serve
I’ve added a touch of my original Paleo Bread recipe to Rochel’s recipe above by including apple cider vinegar –I’ve been using it in my breads for nearly a decade in order to create a chemical reaction that helps the bread rise. I also switched the method from a stand mixer (I don’t own one) to a food processor. Finally, I eliminated the oil, as well as the honey from Rochel’s recipe in my constant quest to develop recipes for you that call for as few ingredients as possible. So here you have it, a low-carb, gluten-free bread recipe brought to you by Rochel, and tweaked by me, Elana.
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To store this paleo cashew bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Here are some of my other paleo bread recipes and paleo dessert recipes that use nut butter. If you’re wondering how to make paleo baked goods without almond flour, these recipes are for you!
Donna says
Good morning. My daughter made me some of the “Miracle Pill” macadamia nut bread with the pricy coconut manna. The recipe is nearly identical except for the nuts and the coconut manna. I have a supply of macadamia nuts and wondered if they might be a good substitute? Thanks!
Elana says
Donna, I haven’t tried that so not sure :-)
Jessica says
So, I changed my diet for health reasons about a month ago…and bread is one of the things I reallllly miss. I FINALLY made this bread tonight (I’ve been eyeing it for nearly a week but the ingredients are rather pricey….here’s looking at you “cashew butter”)
Honestly? Much higher than my expectations. My pan was slightly too large, so the slices are more like half slices, but that’s entirely my fault. It definitely rose just like it was meant to, and with a smaller pan, I know it would come out just like your picture. I just don’t have a smaller pan right now. I also struggled to mix it fully with my, admittedly, cheap food processor. I’ll probably just use my hand mixer next time.
The bread itself is very good! I don’t find it to be eggy at all, actually. It does have a slight sweetness to it, not surprising as I do find cashews to have a slight, natural sweetness to them. It almost tastes like a dessert bread to me. It still made a delicious sandwich; toasted, of course ;) But I found I liked it the best with melted butter and a little bit of cinnamon and stevia.
I can’t wait to look at your other recipes!
Elana says
Jessica, thanks for your awesome comment and for letting me know you enjoyed this bread :-)
Denise says
I love this recipe! I use .7 pounds of raw cashews since I have a powerful blender. I throw everything in, pour into an oiled pan and bake. If we are able to wait until it cools, I can usually get 20 thin slices using a serrated knife.
Elana says
Denise, thanks so much for letting me know you love this bread! It’s one of our all time favorites :-)
cat says
i’m a horrible cook and i’ve made this bread twice with great success. And it’s delicious! I know you posted you don’t always have nutrition info for your recipes but i’m wondering if this one is somewhere and i’m just not seeing it? Your book is on the way, is it in there?
thanks!
cat
Elana says
Cat, for more on that please go here:
https://elanaspantry.com/nutrition-information/
I’m so glad that you are enjoying this bread!
Elana
cat says
I checked that link before and didnt see the one for the cashew bread in particular. Is it just the “paleo bread” one? Thanks so much for taking the time to respond!
Elana says
Cat, no problem! The Paleo Bread is a recipe in my book and I include nutrition info for those recipes :-)
Ana says
Delicious bread and sooo easy that even someone as inexperienced as me got it right. Thank you.
Elana says
Ana, thanks for letting me know this bread is sooo easy and delicioius!
Molly Reynolds says
Hi Elana –
Whenever I get depressed about my complicated eating, your website gives me encouragement and delicious alternatives. That being said, I have a daughter who is 14 and has a gut that was torn apart by an undiagnosed wheat allergy (until she was 9) and peanut/legume allergy (just discovered). The result has been a leaky gut that is also reacting to eggs. I would LOVE to know a good egg substitute and would love to know if you have made anything like this wonderful sounding bread with any egg substitute?
ANY advice you could share with me would be so very much appreciated. I am sorry if you have answered this somewhere else where I have seen it.
Thanks so much –
Molly
Elana says
Molly, no problem! I’m happy to answer your question and help with your daughter. I haven’t found a good substitute for eggs in my baked goods recipes. My second book, Gluten-Free Cupcakes has an incredible Vegan Chocolate Cupcake recipe on page 23 that doesn’t contain eggs. And here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
I hope you’ll stop back by and keep me posted on your daughter!
Elana
Tammy says
I have been making cashew bread for a few years, using a similar recipe. The recipe I’ve been using requires more ingredients and more work. I was very happy to find this recipe as I’m always happy with the products I get from using Elana’s site. This bread is very good and was much less work than my old recipe. I will be switching to this bread from now on!
Elana says
Tammy, thanks for letting me know that this recipe is very good and much less work than similar recipes on other websites!
Debbie Myers Darling says
Can this recipe be made into muffins ?
Elana says
Debbie, I haven’t tried that so not sure. Here’s a link to my muffin recipes for you:
https://elanaspantry.com/category/breakfasts/muffins/
Enjoy!
Elana
Hannah says
Yes – I’ve baked this recipe in a 12-cup tin at 375 degrees for 15-20 minutes, they came out well for me
Bev says
I made the bread today….it makes a sort of squishing noise when pressed. Is this usual?
Elana says
Bev, no not at all if you follow the recipe and use the recommended ingredients :-)
Sandy Hayley says
I had your website recommended to me by a friend who swears by your recipes. I’ve just been diagnosed with Hashimotos Disease and told to go gluten free, sugar free, organic, etc. I’m also told I should avoid almonds, which eliminates almond flour, almond milk, almond butter – ! The main thing I miss is bread, so I’m hoping this recipe for Cashew Bread is as good as everyone says, because right now, I’m craving a sandwich like never before! ? I ought your book and am hoping to find inspiration, but here’s the deal. I’m a southerner and have cooked like one for over 50 years. This is especially difficult because some of the recipes are so foreign to me and call for things I’ve never cooked before in my life! To top it off, my hubby refuses to eat the way I have to and so I have to really find creative ways to prepare meals that address my problem while satisfying him – not working out very easily! I know I’m whining, but also determined to get well, so here goes nothing!
Elana says
Sandy, thanks so much for your wonderful comment! I’m so glad we’re on this healing journey together and I hope you’ll stop back by and keep me posted on your progress :-)