Although I’m not a vegan, I am lactose intolerant so vegan foods are my friend. As a kid, one of my favorite things was sour cream and onion dip. Once I became lactose intolerant, I thought that it would be gone from my life forever. Then, I discovered a vegan version which restored my faith in the food gods.
This dip doesn’t discriminate and is great with chips, veggies, or just about anything you can use to scoop it up with.
Vegan French Onion Dip
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:5 hours 30 minutes
- Servings:2 cups
- 2 medium sweet onions
- 1 1/2 cup cashews that have been soaked in water for 4 hours
- 1/4 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 1/4 tablespoon fresh lemon juice
- 3 teaspoon fresh dill
- 3/4 cup almond or non dairy milk
- 1/4 teaspoon pepper
Gather all of your ingredients. Measure ahead of time, since it makes things a lot easier.
Heat the vegetable broth over medium heat. Add the onions and cook on low heat for about 20 minutes until soft. Make sure the onions don’t stick by adding extra water or vegetable broth as needed.
Draine and rinse the cashews. In a food processor, combine cashews with vinegar, lemon juice, dill, salt, pepper, garlic powder, onion powder and 1/4 cup of the almond milk. Blend until stiff.
After the onions are done cooking, add them to the food processor along with the remaining 1/2 cup of almond milk. Mix until smooth. Add more milk if needed.
Cool in the refrigerator, and add some sliced scallions for a little crunch. Serve with chips, veggies or pita.