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! 🙂

Recipe: For about 400 ml of Rucola cashew cheese spread


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


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  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! 🙂 Happy eating!

Enjoy, my lovely ones! 😉 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free!

All of the ingredients into my Vitamix before blending!



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! 🙂 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! 😉

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

    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! 🙂

    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! 🙂

  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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