Best 3 Cheese Nut Loaf Recipes

Indulge in a symphony of flavors with our delectable Cheese Nut Loaf, a vegetarian delight that caters to every palate. This savory loaf seamlessly blends the nutty crunch of walnuts and almonds with a medley of aromatic herbs, resulting in a hearty and satisfying main course. Accompany it with a refreshing Tomato Cucumber Salad, a vibrant fusion of crisp cucumbers, juicy tomatoes, and tangy dressing, for a perfectly balanced meal. Delight your sweet cravings with our luscious Apple Cinnamon Muffins, bursting with the essence of fall spices and topped with a delectable streusel crumble. Treat yourself to a guilt-free indulgence with our wholesome Zucchini Banana Bread, a moist and tender loaf packed with the goodness of zucchini and ripe bananas, making it a healthy and irresistible snack.

Here are our top 3 tried and tested recipes!

CHEESE & NUT LOAF

Cheese & Nut Loaf image

Make and share this Cheese & Nut Loaf recipe from Food.com.

Provided by swirlycinnacakes

Categories Cheese

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups walnuts
1/2 cup cashews
1 1/2 cups cooked brown rice
2 tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushroom, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
2 garlic cloves, minced very fine
4 large eggs, beaten
9 ounces cheese, grated
1 cup cottage cheese
1 teaspoon salt
fresh ground black pepper

Steps:

Preheat oven to 375°F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

Nutrition Facts : Calories 298.7, Fat 22, SaturatedFat 7, Cholesterol 91.8, Sodium 532.5, Carbohydrate 15.1, Fiber 2.1, Sugar 1.8, Protein 12.6

CHEESE NUT LOAF, MODIFIED FROM GREENS

CHEESE NUT LOAF, MODIFIED FROM GREENS image

Categories Bake Vegetarian Casserole/Gratin

Yield 6 people

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked brown rice (1 cup dry rice = 3 cups cooked rice, so if doubling the recipe, use 1 cup dry)
1 1/2 cups walnuts
1/2 cup cashews
1 medium yellow onion, finely chopped
2 T. butter
Salt
2 cloves garlic, finely chopped
1 C. mushrooms, mixed (baby bella, shitake, oyster, etc)
2 T. parsley, chopped
2 tsp. thyme leaves, chopped, or 1/2 tsp. dried thyme
1 T. marjoram, chopped, or 1 tsp. dried marjoram
1 tsp. sage, chopped, or 1/2 tsp. dried sage
4 eggs, beaten
1 cup cottage cheese
9 to 12 oz. cheese, grated (use a variety of cheeses Gruyere, cheddars, muenster, Fontina, jack)
Pepper

Steps:

Preheat oven to 375. Cook rice. Chop nuts finely. (Cuisinart is big help with nuts, cheese, onions.) Cook onion in butter over moderate heat until translucent. Season with salt, add garlic, chopped mushrooms, dried mushrooms, herbs. Cook until mushroom liquid reduced. Combine with rice, nuts, eggs, cottage cheese, and grated cheese. Season with black pepper and more salt if needed. Lightly butter a loaf pan. Fill and bake at 375 until top is golden and rounded, about 1 hour, 15 minutes plus. Loaf should be firm when you shake pan. Let loaf sit for 10 min before flipping onto serving plate. Serve with roasted red bell peppers and asparagus if desired.

CHEESE & NUT LOAF

CHEESE & NUT LOAF image

Categories Nut

Number Of Ingredients 17

Ingredients

1-1/2 cups walnuts
1/2 cup cashews
1-1/2 cups cooked brown rice
2 Tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushrooms, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 Tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons fresh chopped thyme or 1/2 teaspoon dried
1 Tablespoon fresh marjoram, or 1 teaspoon dried (I was out of this and it tasted great without it)
1 teaspoon fresh chopped sage, or 1/2 teaspoon dried sage
2 large cloves of garlic, minced very fine
4 large eggs, beaten
9-12 ounces of grated cheese -- Use odds and ends of different cheese that go together. I used cheddar and jack cheese, but swiss or fontina are good too
1 cup (8 oz) cottage cheese
1 teaspoon salt
freshly ground black pepper

Steps:

Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor). Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper. Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

Tips:

Use fresh ingredients, especially the cheese and nuts. Fresh ingredients will give your loaf the best flavor and texture.
Don't overmix the batter. Overmixing can make the loaf tough.
Bake the loaf in a well-greased loaf pan. This will help prevent the loaf from sticking.
Let the loaf cool completely before slicing. This will help it hold its shape.
Store the loaf in an airtight container at room temperature. It will keep for up to 3 days.

Conclusion:

Cheese nut loaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover cheese and nuts. With so many different variations of the recipe, there is sure to be a cheese nut loaf that everyone will enjoy. Whether you are looking for a simple recipe or something more complex, the article linked above has a recipe for you. So what are you waiting for? Give cheese nut loaf a try today!