Do you miss the French onion dip of your childhood? This version fills the bill, and it’s delicious not only as a dip, but also on potatoes and wraps.
Makes 6 to 8 servings.
1 onion, thinly sliced
1 tablespoon salt-free vegetable broth, plus more as needed
1 cup cashews, soaked (keep the water) 1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
2 tablespoons chives, chopped
Your favorite vegetables sliced into bite-sized pieces
1. In a large skillet add in the vegetable broth and then the thin slices of onion. Sauté on medium low. The vegetable broth will burn off, so keep adding more as needed until your onions are caramelized. Set aside.
2. In a blender, add in the cashews, about 3⁄4 cup of the cashew-soaking water, and the garlic and onion powders. Blend until smooth.
3. In a bowl, add in the blended cashew mixture, the caramelized onions, and the chives. Mix. Season to taste.
4. Serve with your favorite vegetables.
5. You can refrigerate the dip and keep for one week in a glass container with a tight lid.
The Plant Based Kitchenista, is a chef specializing in low-fat, plant-based cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food. She is a plant-powered lifestyle coach and holds certifications with PCRM as a Food for Life instructor, with Forks Over Knives, and with the Plantrician Project. Kelley is also the co-owner and facilitator of the Plant-Based Health and Wellness Summit in Denver, Colorado.
Kelley most recently formed a nonprofit and a club called Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. Its mission is to teach cooking classes that focus on proper nutrition, helping families build the skills and knowledge to cook meals and make healthy choices on their own.
You can find her on YouTube and at her website, plantbasedkitchen.com.