Quick cashew and rocket dip
This quick cashew and rocket dip combines the peppery flavour of arugula with fresh basil, garlic, and zesty lemon for a refreshing spread. Perfect for pairing with veggies, crackers, or as a sandwich spread, it’s easy to make and versatile for any occasion.
Cook time 0 min
Prep time 10 min
Ingredients:
5 cups arugula1/2 cup basil leaves
2 garlic cloves
2 tbsp lemon zest
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.
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.
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.
Quick cashew and rocket dip FAQ:
You can store leftover dip in an airtight container in the refrigerator for up to 3 days.
Yes, you can prepare the dip in advance. For the best flavor, store it in the refrigerator and consume it within 3 days.
You can substitute cashews with other nuts like almonds or sunflower seeds, but note that the flavor and texture will differ slightly.
The dip should be smooth and creamy. If it’s too thick, gradually add a tablespoon of water while blending until you reach your desired consistency.
Yes, you can use other greens like spinach or kale, but keep in mind that this may alter the flavor profile of the dip.
Cooking 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.
Nutrition Facts
8 ServingsCalories 4.30kcal
Protein 0.39g
Carbohydrates 0.68g
Fiber 0.23g
Sugar 0.27g
Fat 0.09g
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