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
Recipe type: Spread, Dip, Appetiser, Canapé, Hors d'Oeuvre
Cuisine: Australian
Serves: 2 cups
  • 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)
  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.
For pesto, reduce the cashews to ½ cup.
Recipe by Vegangela at