Old School French Onion Dip2014-01-29
- Yield : 1.5 cups
- Prep Time : 8m
- Cook Time : 20m
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!
- 1 cup raw cashews, soaked overnight
- 1 1/2 tsp salt (or more to taste)
- 1/2 tsp garlic powder
- 1/3 cup water
- 1 Tbsp apple cider vinegar (or white vinegar)
- 1 1/2 cup yellow onion, finely chopped
- 1 tsp oil, medium-high heat
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 tsp 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!