Even before I went vegan, I was never a fan of sour cream or cream cheese. Maybe that's why I was never intrigued by spinach and caramelized onion dip, where dairy is traditionally the main ingredient; these types of appetizers always seemed so heavy, and they obviously weren't very healthy.
This caramelized onion dip is different. It's obviously vegan, so you won't find any dairy in this dish. But it's also incredibly healthy and full of good fats, thanks to the cashews and olive oil. It's a perfect appetizer or side dish for holiday parties and dinners, and I guarantee it'll be a winner. I know it's not the prettiest dish in the world, but it sure is delicious!
YIELDS
2 cups
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup raw cashews, soaked for 8 hours or overnight
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 medium onions, sliced thinly into half moons
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Water to thin
- Crispy onions and scallions, optional
Directions
1. Heat olive oil in a large saucepan over medium heat. Add garlic and saute for 1 minute. Add sliced onions and reduce heat to medium-low.
2. Saute onions for 5 minutes and stir in sugar. Saute for another 4-5 minutes until onion is soft and caramelized. Set aside.
3. In a blender or food processor, pulse drained cashews until broken down. Add lemon juice, salt, pepper, and a tablespoon of water and blend until smooth, adding water by the tablespoon until the cashews have a consistency like sour cream.
4. Add caramelized onions to blender and food processor and pulse until just combined. Serve.
Also by Molly: Vegan Matcha Sugar Cookies
Related: Vegan Basil Pesto White Bean Dip
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Photos: Molly Lansdowne
