Rocket & Cashew Spread

This arugula / rocket and cashew spread is delicious served with crostini bread or crackers, or used as a sandwich spread. It’s vegan and naturally gluten-free.

I haven’t blogged about arugula (rocket) 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!

Vegangela
Vegangela
Vegangela
Vegangela

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.

Vegangela
Vegangela
Vegangela
Vegangela
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-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
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

Notes — Rocket & Cashew Spread

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

Looking for more dips & spreads?

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Vegan Rocket & Cashew Spread

This rocket (arugula) and cashew dip is delicious served with crostini bread or crackers, or as a sandwich spread. Vegan & Gluten-Free

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 cups 1x
  • Category: Spread, Dip, Appetiser, Canapé, Hors d’Oeuvre
  • Cuisine: Australian

Ingredients

Scale
  • 1.5 cups cashews (raw or roasted)
  • 1/4 cup nutritional yeast
  • 1 garlic clove
  • 3 cups rocket (about 120g)
  • 1/4 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 1/2 cup.

Did you make this recipe?

Share a photo and tag me — I can’t wait to see what you’ve made!

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

33 thoughts on “Rocket & Cashew Spread”

  1. Delicious! I made this for a recent get together with friends and it quickly disappeared. Might have to double the recipe next time!

    Reply
  2. Hi- Looking to try the recipe. I was just wondering how it would turn out if I didn’t add the nutritional yeast? Trying to save myself from a trip to the grocery store! Thanks.

    Reply
  3. Hi Angela, how does this keep overnight in the fridge? Does it brown? Can’t wait to try it!! Also… Want to make your mini mushroom quiches but can’t find vegan puff pastry. Can I use phyllo or is it too delicate to hold the “egg” mixture?

    Thanks!!!

    Mian

    Reply
  4. Hi Angela,

    I am really excited to make this appetizer for our Mother’s Day celebration. I was just wondering, do the cashews need to be soaked beforehand? I have a bag of roasted/salted cashews – can I just use these and put them right in the blender without soaking?

    Thank you!

    -Erica

    Reply
  5. 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
  6. 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
    • 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
  7. 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
  8. 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
      • 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
        • 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
  9. 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

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