Recipe
Need a new dip for your next snack attack? This vegan onion dip is everything you’re looking for — creamy, flavoursome, and perfect on a cracker or slice of sourdough.
You will need
Serves 4
- 1 tablespoon olive oil
- 3 onions, sliced
- 2 cups cashews (raw or roasted), soaked in hot water for at least 30 mins, then drained
- 1 cup water
- Juice of 1 lemon
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
To serve (optional):
- Chilli oil
- Chives
- Za’atar
- Crackers or bread
- Fresh veg, such as carrot or celery
Recipe: The Almond Lane
Directions
30 mins to prep
15 mins to set
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Step 1
Heat the olive oil in a large pan over medium heat. Add the sliced onions and cook, stirring often, for 5–7 minutes until softened.
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Step 2
Reduce the heat slightly and continue cooking, stirring occasionally, for 10–15 minutes, or until the onions are deep golden brown and caramelised. Remove from heat and set aside to cool slightly.
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Step 3
Add the drained cashews, water, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper to a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Add a few spoonfuls of the caramelised onions and blend again briefly to incorporate.
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Step 4
Transfer the dip to a serving bowl and fold through the remaining caramelised onions. Season with salt and pepper to taste.
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Step 5
Served topped with chilli oil and chives if desired, with a side of za’atar, crackers, or fresh veggies.
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Recipe: The Almond Lane
