Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegan rucola ( arugula ) cashew cheese spread! yeah!

on 09/08/2012

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! 😉


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Sophies Foodie Files

All of the ingredients into my Vitamix before blending!

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47 responses to “Vegan rucola ( arugula ) cashew cheese spread! yeah!

    • Sophie33 says:

      Yum, indeed! Enjoy it like this on bread, as a lovely dip, on pizza, in a pasta as a lovely sauce, etc!

  1. Nic says:

    Gosh, what incredible colour! Looks healthy and delicious, great recipe.

  2. Vegan cheese spread? Genius indeed 😀

    Choc Chip Uru

  3. Katarina says:

    This I would love! Great color!

  4. Ina Gawne says:

    Sophie – that sounds delicious! Be great as a veggie dip too!

  5. YEAH Indeed! Or even on pizza! NOM!

  6. Norma Chang says:

    What a beautiful color, looks healthy and delicious. You sure are making the most of your Vitamix.

  7. hotlyspiced says:

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

  8. jef boven says:

    I think it is yumi yumi. The colour is also beautiful. Well done!

  9. Wow, I can’t believe how creamy this looks! And why does arugula have so many names?? It gets so confusing…

    • Sophie33 says:

      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!

  10. Koko says:

    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

  11. christinecooks says:

    This looks fantastic, Sophie! I bet it would be good spread onto an heirloom tomato sandwich! 😉

  12. Allison says:

    Sounds great! (And I’m jealous you have a Vitamix!)

    • Sophie33 says:

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

  13. love it! I made a kind of it with zucchini and peppers…so delicious to spread on fresh bread at lunch time 😉

  14. hi Sophie, this is a very creative idea! it looks so creamy and yummy! especially with cheese as an ingredient!

    • Sophie33 says:

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

  15. twbarritt says:

    What a great idea to create a spread using arugula! It looks delicious and must be very flavorful!

  16. Carolyn Jung says:

    The color is dazzling. Great for a summer appetizer shared with friends.

  17. Tandy says:

    That color is amazing 🙂

  18. This sounds delicious, a bit like a hummus. The color is incredible!

  19. Ooooh fabulous Sophie!! If you don’t mind I would like to mention this link when I post my Poblano cashew cream recipe??! 🙂

  20. Jody and Ken says:

    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

    • Sophie33 says:

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

  21. Wow, I bet this is fantastic. I’m bookmarking this

  22. 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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