Quick cashew and rocket dip
Discover a vibrant, nutrient-packed Quick Cashew and Rocket Dip made with arugula, fresh basil, garlic, and zesty lemon. Perfect for a healthy snack or appetizer!
- 20 Mar 2024
- Cook time 0 min
- Prep time 10 min
- 8 Servings
- 4 Ingredients
This vibrant and quick cashew and rocket dip is a delightful addition to any meal. Combining the peppery taste of arugula with the fresh notes of basil and garlic, enhanced by a touch of zesty lemon, this dip is both refreshing and easy to make. Perfect for pairing with vegetables, crackers, or as a spread, it’s a versatile and healthy option for any occasion.
Ingredients:
Instructions:
- Place the raw cashews in a bowl.
- Cover them with water and let them soak for at least 2 hours. For best results, you can soak them overnight.
- Once soaked, drain and rinse the cashews thoroughly.
- Thoroughly wash the arugula and basil leaves under cold running water.
- Pat them dry using a clean kitchen towel or a salad spinner.
- Peel the garlic cloves.
- Zest the lemons to get 2 tablespoons of lemon zest. Make sure to zest only the outer yellow part of the lemon, avoiding the bitter white pith.
- In a high-speed blender or food processor, combine the soaked cashews, arugula, basil leaves, garlic cloves, and lemon zest.
- Add the nutritional yeast and salt and pepper to taste.
- Start blending the mixture while slowly pouring in the extra virgin olive oil to achieve a smooth consistency.
- If the mixture is too thick, you can add a small amount of water, one tablespoon at a time, to reach the desired dip consistency.
- Taste the dip and add more salt, pepper, or lemon zest as needed.
- Transfer the dip to a serving bowl.
- Serve immediately with fresh vegetables, crackers, or use as a spread for sandwiches and wraps.
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Tips:
- For a smoother texture, soak the cashews in water for at least 2 hours before blending.
- Add a little olive oil or water if you find the dip too thick during blending.
- Season the dip with salt and pepper to taste after blending.
- Feel free to adjust the amount of garlic and lemon zest to suit your personal taste.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
Creating this quick cashew and rocket dip is a simple process that yields a delicious and versatile result. The combination of fresh arugula, basil, garlic, and lemon makes for a dip that is both flavorful and nutritious. Perfect for sharing or enjoying on your own, this recipe is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 18 grams |
| Energy | |
| Calories 4.30kcal | 0% |
| Protein | |
| Protein 0.39g | 0% |
| Carbohydrates | |
| Carbohydrates 0.68g | 0% |
| Fiber 0.23g | 1% |
| Sugar 0.27g | 0% |
| Fat | |
| Fat 0.09g | 0% |
| Saturated 0.01g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 2.14mg | 0% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.05mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 2.03mg | 2% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.21mg | 2% |
| Magnesium, Mg 6mg | 2% |
| Phosphorus, P 8mg | 1% |
| Potassium, K 50mg | 1% |
| Selenium, Se 0.11ug | 0% |
| Sodium, Na 3.52mg | 0% |
| Zinc, Zn 0.07mg | 1% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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