Description
Discover the delectable world of plant-based snacking with our Vegan Caramelized Onion Dip! Quick, easy, and irresistibly creamy, this gluten-free and soy-free delight is perfect for any occasion. Elevate your taste buds with this under 30-minute savory sensation.
Ingredients
Scale
3/4 c/110g cashew pieces, soaked over night
1 med/225g yellow onion
1 tbsp/15ml olive oil
4 cloves/15g garlic, minced
2 tbsp/30ml lemon juice
3 tbsp/12g nutritional yeast
1/2 tsp/3g sea salt
1/2 tsp/1g ground pepper
Instructions
- Soak cashews in cold water in the fridge overnight.
- Drain.
- Slice onion into quarter-circles 1/8th”/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 golden brown and soft.
- Add 1 tbsp/15ml water to pan and stir to collect the browned bits from the bottom of the pan.
- Remove the golden caramelized onions from the 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 in a small serving bowl (best if it rests for at least 1 hour).
Notes
Leftover onion dip keeps well in a tightly covered container in the fridge for 3 days.
