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
- 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
- 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.
- In the food processor, add the olive oil and lemon juice first, and then the rocket. Pulse to blend well.
- Mix rocket mixture into cashew mixture, and season with salt, pepper and crushed red chili pepper (if using).
- 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.
Find it online: https://vegangela.com/2013/12/02/rocket-cashew-spread/