Old School French Onion Dip

BY : PUBLISHED : January 29th, 2014 UPDATED: August 5th, 2022

Perfect for game day, this is a from scratch veganized version of the french onion dip we've all had at parties over the years. Usually made with sour cream and boxed onion soup mix, this recipe utilizes the healthy power of cashews for creaminess, and the flavor of...yep, you guessed it, delicious sweet onions! Feel free to tweak the salt, sweetener, vinegar as you see fit, you can even double the onion amount if you're an onion fan like I am. The only catch is soaking the cashews overnight, if you forget you can pour hot water over them and let them sit as long as possible. The recipe will still work, you may just lose a little creaminess. This is also an amazing sandwich spread. Give it a try!

Chips around a bowl of vegan french onion dip.

Chips around a bowl of vegan french onion dip.

Old School French Onion Dip

Renee Press
Perfect for game day, this is a from scratch veganized version of the french onion dip we’ve all had at parties over the years. Usually made with sour cream and boxed onion soup mix, this recipe utilizes the healthy power of cashews for creaminess, and the flavor of…yep, you guessed it, delicious sweet onions!
4.88 from 16 votes
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Dips and Sauces
Cuisine American
Servings 8 servings
Calories 107 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 cup of raw cashews, soaked overnight
  • 1 ½ teaspoons of salt (or more to taste)
  • ½ teaspoon of garlic powder
  • cup of water
  • 1 Tablespoon of apple cider vinegar (or white vinegar)
  • 1 ½ cups of yellow onion, finely chopped
  • 1 teaspoon of oil, medium-high heat

Instructions
 

  • Place raw cashews in a bowl and cover with water by about 2-3 inches. Place in refrigerator and let soak overnight. If short on time, simply cover cashews with boiling water and let soak as long as possible. Ideal soak time is 8 hours, minimum is 2 hours.
  • Drain cashews and rinse in colander. Set aside.
  • In a skillet, saute finely chopped onion in 1 teaspoon of medium heat oil. Cook on low heat, covered for 15 minutes, then remove cover and cook an additional 5 minutes until golden brown.
  • In a food processor, combine all ingredients and process for 3-4 minutes on high until rich and creamy. Adding more water and scraping down the sides as needed. Ideally, chill for 1-2 hours before serving (but you can eat it immediately as well) Enjoy!

Notes

The only catch is soaking the cashews overnight, if you forget you can pour hot water over them and let them sit as long as possible. The recipe will still work, you may just lose a little creaminess.

Nutrition

Calories: 107kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 440mgPotassium: 154mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals

FREE EMAIL BONUS

Plantbased on a budget Logo