French Onion Dip
Why I Love This Recipe
FEATURING: Fresh onions (or storage onions) and garlic (or garlic scapes).
Homemade Vegan French Onion Dip made with caramelized onions makes for a dip that everyone loves! Save time by making the sour cream in advance (or using store-bought sour cream).
Ingredients You'll Need
1 medium onion, diced
1 tablespoon olive oil or 1/4 cup water/vegetable broth
1 1/4 cups vegan sour cream (see recipe below) or regular sour cream
1 teaspoon vegan worcestershire (ex: Annie’s) (optional)
1/2 teaspoon garlic, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon onion (or green onion), chopped finely (1/2 teaspoon onion powder)
Sea salt, to taste
Chopped parsley (or carrot tops), to serve (optional)
VEGAN SOUR CREAM
1 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
3/4 teaspoon apple cider vinegar
generous pinch of mineral salt
MAKE THE VEGAN SOUR CREAM (or skip this step if using store-bought sour cream)- Makes about 1 1/4 cup: Soak the cashew in 1 of 2 ways, then drain and rinse well. You have 2 options for soaking (I choose option B most of the time):
A. Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.
B. For a faster soak, add them to hot water, not boiling, and let soak for 5 – 10 minutes.
In high-speed or personal blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water as needed to create desired consistency.
Sour cream is best refrigerated for at least an hour before serving, but will do fine if served right away. Sour cream will thicken upon being chilled.
Store: Will keep in the refrigerator for 5 – 6 days in an airtight container. Give a good stir before using.
MAKE THE FRENCH ONION DIP
PREPARE THE ONIONS: Heat the oil/water in a nonstick skillet over medium heat. Add the onions and saute for 10-15 minutes, stirring every few minutes. Add a little bit of water/veggie broth and let it sizzle and evaporate. Keep stirring every so often, add more liquids. After about 25 – 30 minutes, onions should be caramelized and fragrant.
ASSEMBLE THE DIP: Combine the sour cream with the garlic, onion and Worcestershire sauce. Add the caramelized onions and mix well. Taste for seasoning. If too thick or not creamy enough, add a bit more water.
SERVE: Serve topped with chopped parsley (or chopped carrot tops). Pair your french onion dip with chips, tortilla chips, crackers, and/or sliced vegetables.
Store leftovers, covered, in the refrigerator for up to 6 days.