Perfect for game day, this from-scratch vegan french onion dip is just as good as the one we’ve all had at parties over the years.

 Ingredients – 1 C of raw cashews soaked overnight – 1 ½ C of yellow onion finely chopped – 1 tsp of oil medium-high heat – 1 ½ tsp of salt (or more to taste) – ½ tsp of garlic powder – ⅓ cup of water – 1 Tbsp of apple cider vinegar (or white vinegar)

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 them soak as long as possible. The ideal soak time is 8 hours, the minimum is 2 hours. – Drain cashews and rinse in a colander. Set aside.

Instructions – In a skillet, saute finely chopped onion in 1 teaspoon of medium heat oil. Cook on low heat, covered for 15 minutes, then remove the cover and cook an additional 5 minutes until golden brown. – In a food processor, combine all ingredients and process for 3 to 4 minutes on high until rich and creamy. Add more water and scrape down the sides as needed. Ideally, chill for 1 to 2 hours before serving (but you can eat it immediately as well).

Recipe Notes: No time to chill? It’s ok – you can serve it immediately but the flavors do meld together more over time. Forget to soak the cashews? You can use a quick method and pour hot water over them. Let them sit as long as possible but 1-2 hours minimum is required. The recipe will still work, you may just lose a little creaminess.