Rocket & Cashew Spread

I haven’t blogged about rocket (arugula) very much before, but it’s really popular in Australia, so I’ve been eating a lot more of it since moving back here a couple months ago. Aussies put rocket in salads, sandwiches, burgers, and even on pizza. Another place that rocket often shows up is in a dip/spread made with rocket, cashews and sometimes chili. It usually hangs out beside the hummus at the supermarket, but because it also often contains Parmesan cheese, it’s not an option for us vegans.

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

I was visiting a friend the other day, and she made a rocket and cashew dip sans-cheese so that I could have some. How sweet! It was so delicious that decided to try my hand at making a version with nutritional yeast.

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

As a side note, how do you like my bright yellow tray? I’m so glad that I decided to use yellow as the accent color in our new place. It’s so bright and cheerful that I feel like smiling every time I walk in the room!

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free
Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

To ensure that the dip remained chunky, I processed the cashew separately from the rocket. Then I just folded everything together in a mixing bowl.

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free
Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

The result is a chunky spread with a beautiful bright green color. The rocket, lemon juice and nutritional yeast make it just a little bit tangy – so it’s perfect served with crostini crackers or toasted baguette.

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

Notes

  • I used roasted and lightly salted cashews, but raw cashews would be equally good (just add more salt when seasoning).
  • I initially didn’t include as many cashews in this, so it was more of a pesto consistency. But it was quite delicious, so I’ve included that option in the recipe notes, below.
  • This is great served on crostini-type crackers or lightly toasted French bread.  It also makes an incredible sandwich spread.
  • Topped with a halved cherry or grape tomato, these would make great Christmas canapés.

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

4.8 from 4 reviews
Vegan Rocket & Cashew Spread
 
Prep time
Total time
 
This rocket (arugula) and cashew dip is delicious served with crostini bread or crackers, or as a sandwich spread. Vegan & Gluten-Free
Author:
Recipe type: Spread, Dip, Appetiser, Canapé, Hors d'Oeuvre
Cuisine: Australian
Serves: 2 cups
Ingredients
  • 1.5 cups cashews (raw or roasted)
  • ¼ cup nutritional yeast
  • 1 garlic clove
  • 3 cups rocket (about 120g)
  • ¼ cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • salt
  • pepper
  • crushed red chili pepper (optional)
Instructions
  1. In a food processor, add the cashews, nutritional yeast and garlic. Pulse gently, so that the ingredients are mixed but the cashews are still chunky. Empty into medium-sized bowl and set aside.
  2. In the food processor, add the olive oil and lemon juice first, and then the rocket. Pulse to blend well.
  3. Mix rocket mixture into cashew mixture, and season with salt, pepper and crushed red chili pepper (if using).
  4. Serve with thick crostini-type crackers. May be stored in the fridge up to 3 days.
Notes
For pesto, reduce the cashews to ½ cup.

Rocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-FreeRocket (Arugula) & Cashew Spread - Vegan and Gluten-Free

28 Comments

  1. Amanda says:

    Heck yes! I recently discovered I am sensitive to sesame and have been missing my afternoon hummus and crackers! This is gorgeous and would be a great alternative. Also currently obsessed with.nutritional yeast and finding as many ways as humanly possible to use it.

    Reply
    • vegangela says:

      Hi Amanda, so good to hear from you! Sorry to hear about your sesame sensitivity, that really sucks. Let me know what you think of this recipe… take care!

      Reply
      • vegangela says:

        … and I love that you’re a fellow nooch fan. If you come across any great nooch-based recipes, please send them my way :)

        Reply
        • Amanda says:

          Mostly I have been bingeing on popcorn with it sprinkled over top. I can’t get enough!

          Reply
          • vegangela says:

            I love it on popcorn too! It’s addictive :)

    • April says:

      You could easily make homemade hummus without the tahini, it tastes just as good!

      Reply
  2. Hannah says:

    Green and gold! Australian colours! Between that and the acceptance of rocket’s ubiquity, you’re pretty much True Blue now.

    Reply
    • vegangela says:

      Hi Hannah, so good to “see” you! Funny that you mention it, the green and gold was totally by accident. I’m becoming a subconscious Aussie. Love it :)

      Reply
  3. Stefanie says:

    Yum! This could be a great holiday appetizer!

    Reply
    • vegangela says:

      Totally! Like I mentioned in the notes, you could spread it on crostini and top with a sliced baby tomato for a red+green theme :)

      Reply
  4. The color and vibrance of this cashew spread is beautiful!

    Reply
    • vegangela says:

      Thanks Pamela :)

      Reply
  5. Tora says:

    This is so impressive and sounds tasty :)

    Reply
    • vegangela says:

      Thank you!

      Reply
  6. Paulette says:

    Can you keep tho rocket cashew spread in the fridge for a few days? Looking to make a few things ahead of time?

    Reply
    • vegangela says:

      Yes, definitely. In fact, I was just snacking on a batch that I made a few days ago. I’ll update the recipe now :)

      Reply
  7. Amanda says:

    Hi Angela!

    I just discovered your blog today after being vegan for two years. It’s gorgeous! I will be using some of your recipes tonight for my husband’s birthday dinner – thank you! Amanda

    Reply
    • vegangela says:

      Hi Amanda! I hope the recipes turned out. Let me know which ones you made if you have a moment… :)

      Reply
      • Amanda says:

        Hi! So I made the rocket spread, pesto/tofu topped on roasted Campari tomatoes w a drizzle of balsamic vinegar, and mushroom risotto (I add asparagus to mine) for my husband’s birthday (12/30). The next night on New Year’s Eve I used the leftover pesto and mushrooms to make a modified meatball sauce and served with gluten free pasta. I also made an amazing chocolate pie! I hope to start blogging soon about raising vegan kids so hopefully we can connect then! Amanda

        Reply
        • vegangela says:

          Yum! I’m so honored that so many of my recipes made the menu, and I love your modifications. Good luck on getting your blog started – send it over to me when ready so I can check it out :)

          Reply
  8. Chris Zaccharia says:

    Green and gold! Australian colours! I love it! :)

    Reply
    • vegangela says:

      Haha! Thanks :)

      Reply
  9. April says:

    I have been meaning to make this for awhile. I used it as a sandwich spread, and it was really good! I wanted mine to be oil free, so I used 1 tbsp apple cider vinegar, 1 tbsp liquid aminos, and 2 tbsp plain water to replace the oil.

    Reply
  10. Carrie says:

    This looks really, really yummy! Rocket isn’t widely available in Taiwan, but I think it’s worth a trip to Jason’s Supermarket to try this recipe out.

    It’s been a while since I’ve stopped by, but I always find such great gems here. I like the plugin you’re using to make your recipes printable. Nice touch!

    Happy Chinese New Year to you both!

    Reply
    • vegangela says:

      Hi Carrie! Thanks so much for stopping by and taking the time to comment. Let me know if you try the dip. Hope it’s worth the special trip for the Rocket!

      Thanks for the kind words about the blog. I’m trying to convince Matty to do a stopover in Taiwan on one of our next trips home. Would be epic to all go out together! Happy New Year to you as well XO

      Reply
  11. Sophie says:

    Yum Yuim Yummm! I also love the bright yellow tray! pretty cool too! x

    Reply
  12. Cally says:

    I just recently discovered your website and I love it! I made this today with baby kale I needed to use up, and WOW!!! I’m addicted. Thanks :)

    Reply
    • You’re so welcome! Did you use baby kale instead of the rocket?

      Reply
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