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

32 Comments

  1. Amanda 2 December, 2013
    • vegangela 2 December, 2013
      • vegangela 2 December, 2013
        • Amanda 3 December, 2013
          • vegangela 3 December, 2013
    • April 24 January, 2014
  2. Hannah 2 December, 2013
    • vegangela 2 December, 2013
  3. Stefanie 3 December, 2013
    • vegangela 3 December, 2013
  4. Pamela @ Brooklyn Farm Girl 3 December, 2013
  5. Tora 13 December, 2013
  6. Paulette 19 December, 2013
    • vegangela 19 December, 2013
  7. Amanda 30 December, 2013
    • vegangela 6 January, 2014
      • Amanda 7 January, 2014
        • vegangela 7 January, 2014
  8. Chris Zaccharia 2 January, 2014
  9. April 24 January, 2014
  10. Carrie 30 January, 2014
    • vegangela 30 January, 2014
  11. Sophie 18 February, 2014
  12. Cally 15 April, 2014
    • Angela Thompson 22 April, 2014
  13. Erica 2 May, 2015
    • Angela Thompson 18 May, 2015
  14. Mian 29 September, 2015
  15. Meghan 17 November, 2015

Add Comment

Rate this recipe: