Directions
Preheat the oven to 180°C / 350°F / gas mark 4.
Combine the nuts in a large bowl and set aside.
Rub a little oil into the base of a standard loaf tin, and then line it with baking paper.
Pour 2 tbsp of oil onto a large frying pan and bring to a medium heat. Fry the onion, leek, and carrots until softened, for about 3-5 minutes. Add the garlic, and cook for a further minute, stirring regularly to avoid browning.
Transfer vegetables from the frying pan to the bowl of nuts. Add the breadcrumbs, chestnuts, cranberries, cashew butter, milk alternative, lemon zest, and fresh herbs.
Season generously and mix until thoroughly combined. If the texture is too dry, add a little more milk alternative.
Pour the mixture into the tin, pressing down to make sure it forms a dense, loaf-like shape.
Arrange foil tightly over the top and pop it in the oven.
After half an hour, remove the foil, and return the tin to the oven for another 15 minutes.
When the loaf has turned golden brown, remove from the oven and let it rest for 10 minutes before turning it out onto a serving platter.
