Posted in Recipes, Youtube

Vegan Gluten-free rucola cashew spread! MMM!

Here is the video: enjoy! 🙂

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



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! :)

19 thoughts on “Vegan Gluten-free rucola cashew spread! MMM!

  1. I made something similar with almonds and spinach, so I know how delicious this is!

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