Vegan Onion Dip
Vegan, Gluten-Free // Serves 4-6
Calling all plant-based food lovers: get ready to fall in love with this gluten-free Vegan Onion Dip! Think of this as a better-for-you version of the classic onion dip you'd buy at the grocery store.
Featuring a cashew-base, this dip has it all and is garnished with chives and pomegranate seeds for a dash a sweetness. Although this is quickly becoming a holiday favorite, it can be made anytime the mood strikes!
Prep time: 45 min, plus chilling and soaking time
1 cup raw cashews
3 cups chopped yellow onions
¼ cup olive oil
Salt and pepper
1 (15 ounce) can cannellini beans, drained (about 1 cup)
4 tsp lemon juice, plus more as needed
4 tsp apple cider vinegar
½ tsp onion powder
½ tsp paprika
Chives for garnish
Pomegranate seeds for garnish
1. Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours, or overnight.
2. While cashews are soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. If onions begin to stick to the bottom of the pan, add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool.
3. Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and ½ cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer to scrape down the sides when necessary.
4. Add the lemon juice, vinegar, onion powder, paprika and ½ tsp salt and blend again until smooth. Transfer mixture to a bowl. Reserve about 1 tablespoon of the onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour, up to overnight. 5. Just before serving, stir the dip, top with reserved onions, chives and pomegranate seeds. Serve with potato chips or crudite. Leftovers can be stored covered in the refrigerator for up to 3 days.