Two slices of Grain-Free Sandwich Bread on a white background

When my health care team recommended I go off of grains while I was healing from Lyme Disease, I was, quite honestly, devastated. It seemed like it’d be absolutely impossible to structure my diet without grains.

But in the end, I was sick enough that I would have literally done anything (including giving up bread!) to try to get better. So I dove into the grain-free lifestyle face-first, and I’m happy to report—a year later—I’ve found that eating a grain-free diet can be just as fulfilling and delicious as one packed with grains. I’ve found grain-free alternatives for most of my favorite carb-tastic treats (like bagels and pancakes and oatmeal), and I rarely feel like I miss grains anymore.

Overhead shot of ingredients for Grain-Free Cashew Sandwich Bread -- eggs, cashews, honey, coconut flour, vinegar, baking soda, and salt

Thankfully, as I’ve crept into remission from Lyme, I’ve been able to release some of my dietary restrictions. I no longer have to be quite as vigilant with my diet as I was before—I’ve been known to enjoy a fully-loaded brownie on date night occasionally—but my day-to-day diet is still mostly grain-free. And a big staple of that grain-free eating? This Blender Cashew Grain-Free Sandwich Bread!

Loaf of Grain-Free Cashew Sandwich Bread with two slices cut off

Landing on the right grain-free sandwich bread took a lot of trial-and-error hours in my kitchen. There are a billion recipes for grain-free bread out there, but I found the vast majority of them to be wayyyy too fussy for my liking. Whipping egg whites and nut butter that had to be the exact right consistency and steaming the oven and 30,000 dishes to clean.

I wanted a sandwich bread recipe that could easily be made on a whim—and this recipe is that. I literally make this bread every single week in my house. It takes me about two minutes worth of hands-on time, it’s all made in the blender, and it turns out perfectly tender and fluffy every time.

Split shot. On the left, the batter for Grain-Free Cashew Sandwich Bread is in a blender. On the right, it has been poured into a loaf pan.

This version is also way cheaper to make than any grain-free sandwich bread you see made with premade nut butter. Have you ever gone and picked up a jar of cashew butter? That ish is pricier than gold. By cutting out the nut-grinding middle man and just throwing whole, raw cashews into the blender, you save a boatload of money.

Now, if you’ve never made or eaten a grain-free bread before, you might be a bit surprised about the end texture. This is not and will never be the doughy gluten-filled sandwich bread you’re used to. You just can’t replicate that texture exactly.

Two slices of Grain-Free Sandwich Bread topped with avocado on a white plate

This bread does slice beautifully, it has a great taste and texture (very soft and tender, but a touch egg-y), and is absolutely wonderful toasted. It’s different from gluten-bread, but it’s not worse. In fact, my whole family likes this bread better than the store-bought stuff we used to keep in the house.

I will warn you that this recipe takes a lot of eggs to get the right rise. I’ve tried to take some of the eggs out, with varying degrees of success. For the best results every time, I recommend going with the full number of eggs in the recipe as listed.

Sandwich made with grain-free cashew bread, turkey, lettuce, and tomato

Even with all those eggs, gluten-free breads (and especially grain-free breads) just don’t get the sky-high loft that normal bread does. One way to hack this is to use a narrow loaf pan. I use a 7” x 3” loaf pan for single batches of this bread, and a 10” x 4” loaf pan for double batches.

But if you don’t have access to those? No worries. You’ll just have vertically-challenged bread. It’ll still be delicious, you might just want to make yourself two slices of avocado toast instead of your typical one.

Loaf of Grain-Free Cashew Sandwich Bread in a bread pan

This mixture also works beautifully for hamburger buns (I use this pan) and hot dog buns (I use these molds). I’ve also poured the bread into a jelly roll pan and covered it in garlic salt and Italian seasoning to make focaccia.

Two slices of Grain-Free Sandwich Bread on a white background

Grain-Free Cashew Sandwich Bread

Yield: 14 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Grain-Free Cashew Sandwich Bread slices beautifully and is totally fuss-free. All you need is a blender and a loaf pan! Adapted from Against All Grain.


  • 4 large eggs
  • 1 teaspoon (8 g) honey
  • 1 tablespoon (15 g) apple cider vinegar
  • 1/4 cup (65 g) unsweetened almond or coconut milk
  • 1 1/2 cups (200 g) unsalted raw whole cashews
  • 1 teaspoon (7 g)  baking soda
  • 1/2 teaspoon (3 g) sea salt
  • 1/4 cup (25 g) coconut flour


  1. Preheat oven to 300°F. Line a 7” x 4” loaf pan with parchment paper, leaving extra parchment paper on the sides to help lift the loaf later, and then set pan aside.
  2. In the pitcher of a high-powered blender, add in the eggs, honey, apple cider vinegar, almond or coconut milk, cashews, baking soda, and sea salt. Blend on high until very smooth and creamy—there should be no chunks of cashews left.
  3. Stop the blender and add in the coconut flour. Turn the blender back on, and let the coconut flour mix in well. The batter will be very thick (slightly thicker than cake batter), so you might need to stop and scrape the sides to get the coconut flour to incorporate well.
  4. Pour the batter into the prepared loaf pan. Bake in preheated oven for 40-45 minutes, or until the top begins to brown and crack, and the loaf feels solid when touched.
  5. Remove from oven and let cool in loaf pan for 10 minutes. Then, using the parchment paper, lift out the loaf and transfer to a cooling rack. Let cool completely before slicing into 14 even slices.
  6. Keep in an airtight container in the fridge for up to five days, or lay out the pieces on a baking sheet and freeze solid. Transfer frozen slices to a zip-top freezer bag, and keep in freezer for up to six months—defrosting and using only as many pieces as you need at a time.


  • If you’re new to the world of grain-free breads, you might be surprised by the texture of this bread. It is tender, soft, dense, and a little bit spongy. It’s not an exact replica of gluten-containing sandwich bread, but it certainly helps when you’re craving something bread-like but can’t eat grains. It works well untoasted, but really shines after a quick trip in the toaster!
  • This makes for a small but dense loaf of bread using the 7” x 4” loaf pan. If you only have a standard 8” x 4” loaf pan, you can definitely use it, but your loaf will just not rise quite as much. If you’d like to make a larger loaf, double the recipe and use a 10” x 4” loaf pan (this is the one I have).

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 45mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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    1. Hi Jonathan! We haven’t tried adding yeast to this recipe before. If you give it a go, let us know how it works out for you! =)

  1. Thank you for this Cashew Bread recipe. It really is delicious! I am diabetic and don’t like to keep honey in the house because my willpower isn’t that good 🙂 Do you think it will work to use stevia or erythritol (Swerve) instead of the honey?

    1. Hi Anne! You can swap out the honey for another sweetener or skip it altogether. It should still turn out fine! Let us know how you like it =)

    1. Hi Janey! Yes! Storage instructions are step six in the recipe: “Keep in an airtight container in the fridge for up to five days, or lay out the pieces on a baking sheet and freeze solid. Transfer frozen slices to a zip-top freezer bag, and keep in freezer for up to six months—defrosting and using only as many pieces as you need at a time.” The bread freezes beautifully, and we hope you love it!