Posted in Recipes

Vegan rucola ( arugula ) cashew cheese spread! yeah!

MMM,…home-made Vegan rucola (arugula) cashew cheese spread!
Yummy vegan rucola cashew cheese spread!

Yummmmm! Make it now! ๐Ÿ™‚

Recipe: For about 400 ml of Rucola cashew cheese spread

Ingredients:

1 cup of raw & unroasted cashews, soaked in water for 1 night, well-rinsed & well-drained / Now, they are softer, healthier & ย easier to digest

1 teaspoon of dried garlic

1 teaspoon of Maldon sea salt flakes

1 teaspoon of lemon juice

18 grins of finely grinned black pepper

2 fat spring onions, cleaned & green & white parts used, cut into rings

1 cup + 1/4 cup of roughly chopped fresh rucola, ( arugula) ( rocket leaves ) pushed into the 1 cup + 1/4 cup

Method:

1. Place everything in this order into your Vitamix. If you don’t have a powerful blender, use a good mixer. Place the tamper into your Vitamix lid & press the power on, go from low-speed from 1 to 10 & push on higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your ย liking. I blended it for about 1 minute. I checked the consistency & turned the power back on from low-speed, from 1 to 10 & then on high & blended for about 20 seconds more. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!

2. Place all of your rucola cashew cheese spread into a lovely bowl with fitting lid & place into the fridge or use it instantly on some good bread. It is also great as a healthy dip on some crackers.

Note: This cheese will firm up a lot after being in the fridge for at least 4 hours. After 1 night in the fridge, it has stiffen up quite a bit, like a cream cheese! You can taste the flavours even more! ๐Ÿ™‚ Happy eating!

Enjoy, my lovely ones! ๐Ÿ˜‰

 

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Sophies Foodie Files

All of the ingredients into my Vitamix before blending!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

47 thoughts on “Vegan rucola ( arugula ) cashew cheese spread! yeah!

  1. That spread is such a beautiful vibrant colour Sophie. I think the cashews, garlic and rocket would be a wonderful combination of flavours xx

    1. I agree! We call it in Dutch: raketsla. Americans call it: arugula. In English, they say: rocket leaves. In Italy, it is rucola! ๐Ÿ™‚ Enjoy the spread, my friend!

  2. Oh, what a brilliant idea!!! This looks so good, and so healthy! What a perfect spread for sandwiches or appetizers. I love peppery arugula! I wonder if you could ferment this cashew cheese…hmm…Thanks Sophie!!! I hope your summer is going very well xoxo

  3. This looks fantastic, Sophie! I bet it would be good spread onto an heirloom tomato sandwich! ๐Ÿ˜‰

    1. I got it for my Bithday! ๐Ÿ™‚ It is expensive but there isn’t a powerful machine like a Vitamix here in Belgium! ๐Ÿ™‚

    1. I didn’t use any cheese, my friend! I used soaked cashews as a cheesy base! More healthy & dairy-free, vegan & gluten-free too!

  4. This is a fringe recipe for me (arugula and nut puree?), but it sounds intriguing so I’m going to give it a try. I don’t have a Vitamix, but I think my Thermomix ought to be able to handle it. Thanks. Ken

    1. It is so good. when it has been in the fridge overnight, it becomes much ticker like a cream cheese ! So tasty too! ๐Ÿ™‚

    1. You must make this soon! It is so good: great as a tasty appetizer spread too! Or use it as a thicker sauce through warm vegan pasta! Yum! ๐Ÿ™‚

  5. I’ve been making a lot of cashew “cheese” spreads. While in my option they don’t taste anything like cheese, they are soooo very good and have a way of satisfying that craving for dairy by being creamy and savory. This looks great!

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