Makes 2 loaves but can be sliced and frozen.
If you don’t have 2 loaf pans the recipe can be adjusted accordingly.
Preheat oven to 300 F, 150C
Line the loaf pans (8 ½” x 4 ½”) with parchment paper.
With electric beater whisk egg white with the salt until stiff peaks form.
Next grind the cashews in a food processor until smooth keeping the motor running pour in the vinegar, egg yolks, yoghurt and baking soda. Blend well and transfer to large bowl.
Gently fold in half the egg white into the batter keeping as much air as possible, and then fold in the rest.
Pour the mixture into the 2 loaf pans and bake for 1hr and 15mins, or until a knife comes out clean form the centre. Let them cool on a wire rack.
Keep refrigerated for 5 days or freeze upto 2 months.
Recipe taken from Eat well Feel Well, Conrad.K.