I first made this Vegan Caramelized Onion Dip back in the summer for a pool party because I was in a bit of a pinch. I said I was going to bring a dip of some sort and realized a few hours before that I had totally forgotten. In order to avoid going out in the blistering Texas heat, I dug around my kitchen until I came up with the idea for an onion dip. I’ve made it quite a few times since then, tweaking and perfecting it, and the final product is here!
Now to start making this Vegan Caramelized Onion Dip, you have to soak the cashews ahead of time and caramelize the onions (duh!). I know caramelizing onions is slow and takes time but they are so worth it. Keep the heat low and let them cook slowly. Be patient and it will pay off! The rest of the dip couldn’t be easier – basically blitzing everything in a food processor.
This recipe makes enough for a crowd and is excellent to prepare beforehand which makes it a great option for entertaining. The flavor only gets better the longer it hangs out together which makes the leftovers irresistible (if there are any!). Serve it with chips, toasted bread, or fresh cut veggies! It also makes an excellent spread for sandwiches! Maybe substitute it for the goat cheese in this portobello mushroom sandwich recipe? Yum!
Vegan Caramelized Onion Dip
Course: Appetizers, DipDifficulty: Easy10
servings10
minutes45
minutesCreamy vegan caramelized onion dip.
Ingredients
- Caramelized Onions
2 tablespoons vegan butter
2 large onions, chopped
- Dip
2 cups raw cashews, soaked in water for 2 hours (can soak up to 8 hours) and then drained
1 cup non-dairy milk
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce (if strictly vegan, make sure to check your brand is vegan)
1 teaspoon onion powder
3 tablespoons nutritional yeast
1 teaspoon salt
2 tablespoons chives, chopped (optional)
Directions
- Melt butter in large pan over medium heat. Add onions and turn heat down to low. Cook, stirring occasionally, for 30-45 minutes until deeply golden brown.
- Once onions are caramelized, remove from heat and set aside.
- Combine drained cashews, non-dairy milk, soy sauce, apple cider vinegar, Worcestershire sauce, onion powder, nutritional yeast, and salt to food processor or high speed blender. Blend on high for 4-5 minutes until smooth consistency is achieved.
- Add most of the caramelized onions (reserving ~2 tablespoons for topping) to the food processor/blender and blend on high for 30 more seconds until well incorporated.
- Serve the onion dip topped with remaining caramelized onions and chives for garnish. Enjoy!
Notes
- Prep this up to 3 days before and store in an airtight container in the refrigerator.
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