Always use a Rose Elliot nut roast recipe, this one with stuffing makes it a bit indulgent & special (very buttery stuffing) 
(To make easier, can probably use chopped mixed nuts instead of cashews, might not be quite so yummy but will definitely still be very tasty)
Cashew nut roast with herb stuffing from 'Vegetarian Christmas' by Rose Elliot,
Serves 6
50g/2oz/4 tbs butter
1 large onion, peeled and sliced
225g/8oz/1¾ cups unroasted cashew nuts
125g/4oz white bread, crusts removed
2 large cloves garlic
200 ml/7 fl oz water or light vegetable stock
sea salt
freshly ground black pepper
grated nutmeg
1 tbsp lemon juice
1 quantity herb stuffing
To garnish: Sprigs of fresh parsley, small lemon slices
Set the oven to 200c/gas 6. Prepare a 450g/1lb loaf pan. Put a long strip of non-stick paper across the bottom and up the two narrow sides, then use some of the butter to grease the pan and paper well.
Melt most of the remaining butter in a medium-sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
Grind the cashew nuts in a food processor with the bread and garlic, then add to the onion together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste. Put half the cashew nut mixture into the prepared pan, top with the herb stuffing, then spoon the rest of the nut mixture on top. Dot with the remaining butter. Stand the pan in another pan to catch any butter oozing out, then bake for about 30 minutes or until firm and lightly browned. Cover the roast with foil if it gets too brown before then.
Cool for a minute or two in the pan, then slip a knife around the sides, turn the nut roast out and strip off the paper. Garnish with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
Herb stuffing
1 small onion
25g/1oz cup fresh parsley
125g/4oz white breadcrumbs
50g/2oz softened butter
½tsp each dried thyme and marjoram
sea salt
freshly ground black pepper
Peel and grate the onion. Chop the parsley. Place them in a bowl and add the softened butter, dried thyme and marjoram. Season to taste with salt and pepper, then mix all the ingredients together well.