Plant-Based Cashew Flat Bread

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Cashews are stars when it comes to plant-based recipes. This vegan recipe has a buttery texture without using any oil or butter.

plant-based cashew flat bread

Cashews really are a staple when it comes to plant-based cooking. I’ve always loved cashews for their salty, nutty flavor and high protein content. But it wasn’t until I started experimenting with more vegan recipes that I realized these tasty little nuts are so much more than just a snack. Cashews rule when it comes to making many plant-based recipes, including coffee creamer and even parmesan cheese. But cashews’ role as plant-based gold doesn’t stop at dairy substitutions. There’s so much these nuts can do! As this Plant-Based Cashew Flat Bread recipe will show you, cashews can even be used to make healthy, plant-based bread.

The Perfect Bread

cashew flat bread

Sounds too good to be true, right? But it’s not! This flat bread is soft with a buttery-like top, despite not having any butter or oil in the recipe.

So what is in this recipe?

This Plant-Based Cashew Flat Bread recipe starts with raw cashews soaked in water and blended into a creamy, pancake batter-like consistency. Simple, clean ingredients including maple syrup, salt and pepper, garlic powder, and dried oregano add just a touch of savory flavor to this soft, “buttery” flat bread.

Use this flat bread on sandwiches, serve with soup, or even enjoy as a snack with veggies and hummus. The options are endless.

Cashew Flat Bread is really very versatile, and there are tons of variations on this recipe. This recipe can be made into a sweet bread, a Mexican flat bread, and even a tasty chocolate sweet bread. Just switch up the additional ingredients to make any flavor bread you choose, and feel free to play around with fun new flavors. (Just be sure to let us know what you come up with in the comments!)

This flat bread can also be used as a healthy pizza crust option. If using as a pizza crust, bake as directed using my Plant-Based Cashew Flat Bread recipe, then add a thin layer of pizza sauce and toppings and bake until hot. The crust is thin so try not to overload it with too many toppings. A little shredded vegan cheese and 1-2 toppings are perfect.

For Your Sweet Tooth…

I often make Sweet Cashew Cinnamon Flat Bread and pop in the toaster oven for morning toast. Yum is an understatement. Here’s the recipe:

Sweet Cashew Cinnamon Flat Bread (use in place of additional recipe ingredients):

  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon coconut sugar
  • 2 tablespoons finely diced pecans, optional

plant based recipes

Be careful, this bread is so good you can’t stop eating it! 🙂

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Plant-Based Cashew Flat Bread

This flat bread is 100% plant-based and super delicious, you'll never go back to a regular slice of bread again!
Yield 5 people
Serving Size 1 slice
Course Side Dish
Cuisine American


Base Recipe

  • 1 cup cashews raw
  • 3/4 cup plus 1 tablespoon water plus 2 cups for soaking

Additional Ingredients

  • 1 teaspoon maple syrup
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano


  • Preheat oven to 410 degrees. Line baking stone or baking sheet with two pieces of parchment paper, one on top of the other, then set aside.
  • Soak cashews in 2 cups water for 15 minutes, rinse and drain well. Use a paper towel and pat cashews to remove excess water.
  • Add to blender or food processor, cashews and remaining 3/4 cup + 1 tablespoon water, pulse until a creamy consistency, similar to pancake batter.
  • Add additional ingredients, whisk to combine with batter.
  • Pour batter in the center of the baking sheet and spread to approximately 9 x 9-inches. Bake 15 minutes, then carefully remove bread and top sheet of parchment paper, gently flip over onto the second piece of parchment paper.
  • Return to the oven and bake an additional 15 minutes. Test the bread to make sure it's done in the middle. If needed, cook 1-2 more minutes. **Watch the bread closely to make sure it doesn't burn. Carefully flip the bread over and place on a cooling rack. Allow to cool before cutting.

Nutrition Information

Serving: 1slice | Calories: 159kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 125mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, dairy-free, Diabetic-Friendly, Keto, Kid-Friendly, Low-Carb, Plant-Based, Quick and Easy, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


  1. This did not turn out the first time I tried it, but I am planning to try again. The batter seemed to have too much liquid, did not hold together well. It fell apart when I tried to turn it after 15 minutes. I think I will reduce the water a bit and try again, letting it bake a bit longer before trying to flip it.

    1. Hi Lori, That amount of water has been just right for me and our photographer. A friend said she reduced the water just a little. I’m not sure what would make the difference but please do let us know how it turned out the second time. This was a fun recipe to create and it’s so delicious. I make to have on hand just about all the time. 🙂

  2. It was really good, though it fell apart. I will definitely try again. I am wondering if cashews vary in their water content.

    1. Yes, they can vary in water content. Freshness can change the water content and make sure you’re using raw cashews. You can add a little extra water if you need to.

    1. Anastasia, Possibly, however I can’t say for certain since I haven’t tried to dehydrate this recipe. Let us know if you have success.

  3. I don’t have access to raw cashews. Could you suggest any tweaks O’d need to make to try this with roasted cashews?

    1. Ivan, We haven’t tried any other nut. Honestly, cashews are highly recommended for this recipe.

  4. Thank you for recipe I’m beginning to start my journey, just reading over the recipes provided. Will be shopping soon! Very excited
    Thanks again for sharing!

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