Here’s a sweet, tangy, and creamy vegan dip made of a delicious blend of caramelized onions and cashew sour cream. This is perfect to serve with chips, veggies, burgers, sandwiches, or crackers!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer, Snack
Servings: 350ml
Calories: 3kcal
Author: Lainey
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Ingredients
¾cupcashew piecessoaked overnight
1mediumyellow onion
1tablespoon neutral oil
4cloves garlicminced
2tablespoonslemon juice
3tablespoons nutritional yeast
½teaspoonsalt
½teaspoonground pepper
Instructions
Soak cashews in cold water in the fridge overnight. Drain.
Slice onion into quarter-circles ⅛th”/3mm thick (or as thin as you can).
Heat oil in a large pan over medium heat.
Add onion. Cook, stirring regularly for 5 minutes until onions are translucent and very soft.
Reduce heat to medium-low and continue cooking for 5 minutes stirring regularly.
Add minced garlic to pan. Cook for another 3-5 minutes until onions are well browned and soft. Add 1 tbsp/15ml water to pan and stir to collect the browned bits from the bottom of the pan. Remove from heat.
Blend cashews with lemon juice and 2 tbsp/15ml water on medium power until mostly smooth. Scrape down the sides as needed.
Add the nutritional yeast, salt, and pepper to the blender and continue blending until very smooth.
Add half the onion mixture to the cashew mix. Blend until the onions are in very small bits, adding 1 tbsp/15ml water at a time as needed until desired consistency is reached.
Add the remaining onion mixture and pulse just to blend the onions in.
Cover and chill until ready to serve (best if it rests for at least 1 hour). Keep covered in the fridge for 3 days.