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Arugula and Cashew Spread

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Use it on pasta, spread on a baguette, or toss with your favourite steamed vegetables. Easy to make, and even easier to eat, this is a summer-ready spread you must try.

Prep Time: 1 hr 15 minutes
Yield: approximately 2 cups

Ingredients

  • 250 g / 2 cups raw cashews
  • 2 cloves / 2 tsp garlic, roughly chopped
  • 48 g / 2 cups fresh arugula, washed and dried
  • 42 g / 3 tbsp Crystal margarine
  • 10 ml / 2 tsp fresh lemon juice
  • 10 ml / 2 tsp apple cider vinegar
  • 5 ml / 1 tsp dijon mustard (regular or grainy)
  • 5 ml / 1 tsp pure maple syrup
  • 3 g / 1/2 tsp salt
  • 2 g / 1/2 tsp black pepper
  • 1 g / 1/8 tsp cayenne pepper

Directions

  1. In a large bowl or container, cover cashews with cold water and soak for 50 to 60 minutes. Drain, but save 2 tablespoons (30 milliliters) of the water.
  2. soaking cashews

  3. Place drained cashews and garlic into a blender or food processor, and process until chunky.
  4. Add the arugula, Crystal margarine, lemon juice, apple cider vinegar, dijon mustard, maple syrup, salt, black pepper, cayenne pepper, and the reserved water to the raw cashew puree.
  5. prepped ingredients

  6. Process mixture until desired texture is reached.
  7. Arugula Spread - how to (3 of 3)

  8. Transfer the spread into a jar, or an airtight container, and store for up to 1 week in the fridge.

Chef Notes

  • Soak your raw cashews the night before you plan on making the spread, in order to cut down on prep time.
  • Use as a dip with crackers or chips, or as a spread on crostini or sandwiches.

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