Vegan French Onion Dip with Dill
A dairy free, whole foods version of my favorite French Onion Dip and Dill Dip combined. It's, of course, great with potato chips, but raw veggies, pita chips or crackers would be delicious as well!
Servings: 8 ¼ cup servings
Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, ½ tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a 1 tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.
Meanwhile, rinse and drain your soaked cashews
In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add ¼ cup soy milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more soy milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it's done.
When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other ½ cup soy milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more soy milk.
Let cool, then refrigerate until cold.
Serve cold with chips, raw veggies or crackers.
*You can slice your onions in long thin strips or dice them smaller. It's really just personal preference. I've made it both way and prefer them in a dice, but both ways are good.
**If you are in a hurry and don't have time to soak your cashews, it will still work. Unsoaked cashews will make more of a cashew butter, than cashew cream, so you may need several extra tablespoons of non-dairy milk (or water would work too) to thin it out.
***I have used Silk Unsweetened Original Cashew Milk in this recipe as well. It is also very tasty...a little sweeter than using soy milk. But, any unsweetened non-dairy milk should work in this recipe.
Calories: 140kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 325mg | Potassium: 264mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 1.6mg