Cashew French Onion Dip
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What does this food offer in terms of nutrients and physical nourishment?
Protein (cashews)
Carbohydrates (onion; suggestion: pair with crackers or bread)
Fat (cashews, oil)
Fiber (cashews)
Other (cashews are rich in minerals such as zinc, selenium, iron, and magnesium)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Creamy
Light
Fresh
Tangy
Sweet
Savory
Herby
While I’m not vegan or dairy-free, I love experimenting to create plant-based alternatives that everyone will enjoy. In this 6-ish ingredient recipe, blended cashews and lemon juice creates a creamy and tart sour cream-like base for my take on the classic french onion dip — one of my all time favorite party foods.
Cashews are good sources of protein, healthy fats, and the minerals iron, magnesium, and zinc. They also have a distinct buttery and sweet flavor. It’s no secret that they are a staple in vegan and plant-based cooking because of their ability to mimic cream and cheese when blended. You can also try my cashew-based Dairy-free Alfredo sauce.
Allergens: Nuts
Servings: ~6
Prep time: 5 minutes (plus overnight soak time)
Cook time: 30-40 minutes
Total time: 35-45 minutes
Ingredients:
2 cups raw (unroasted), unsalted cashews
1 cup water (plus 2 for soaking)
1 medium yellow onion, sliced
2 tbsp fresh thyme leaves
Juice of 1/2 lemon
Salt and pepper to taste
1 tsp olive oil
Directions:
In a bowl or jar, cover cashews with filtered water. Cover and place in fridge to soak overnight.
Preheat pan with olive oil over medium-low heat. Add onions and cook for 15 minutes or until they begin to turn translucent.
Reduce the heat and add thyme. Cook for about 25 more minutes or until jammy. Set aside and allow to cool.
Drain and rinse the cashews. Add them to a blender with 1 cup fresh water and lemon juice. Salt and pepper to taste (for reference, I used about 1/4 tsp salt).
Blend on high until mixture is creamy and smooth.
Next add onion mix to the blender and blend on high until dip reaches desired consistency. I prefer mine with a little more texture but you can achieve a more whipped dip as well.
Top with fresh thyme and serve with crackers, tortilla chips, or sliced veggies. Best served chilled. Can be stored in an airtight container in the fridge for up to 1 week.
Tip: Using the low and slow method, the onions will become sticky and sweet rather than toasted and caramelized. It’s worth the extra time, I promise!
