This time of year we can all use some healthier appetizer recipes, so here’s a great one to get you started. You could even make it for Thanksgiving! It would also be incredible thinned slightly and tossed with cooked pasta or a yummy grain and vegetable bowl too, but back to appetizers, which is what today’s post is about.
I will be filming this recipe live tomorrow morning on AM Northwest. It’s a recipe from my cookbook, Vegan Casseroles. The recipe is an amazing, out-of-this-world grown up onion dip, which is sure to be the hit of your next party! No one will ever guess that this dip is made from cashews, white wine and onions! And did I mention that it’s gluten-free too?!
I know that I haven’t posted in quite a while, and that is because I went back to school earlier this year to become a licensed esthetician. I’m not quitting recipe development or filming recipes for my YouTube channel (Everyday Dish), but I am so in love with being an esthetician and helping clients address skin issues and get glowing skin. I’ll do another post about it at a later date, but being back in school kept me out of the kitchen for a long while. I’m all finished with school, licensed and working in a spa in Portland.
Anyway, here is the recipe for the dip. I hope you enjoy it as much as we do around here.
xoxo Julie
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Vegan + Gluten-Free Old School Caramelized Onion Dip
Description
This dip is adapted from a recipe by Dan and Annie Shannon in Betty Goes Vegan. No one will ever guess that it’s not full of sour cream, but heart-healthy creamy cashews instead. This dip is perfect for the holiday season. Prepared to be wowed!
Ingredients
2 cups raw, unsalted cashews
1/2 cup white wine
1/2 cup warm water
2 tablespoons fresh lemon juice
1 clove garlic, pressed or finely minced
1 tablespoon granulated onion
1 tablespoon plus 1 teaspoon Bragg Liquid Aminos or low sodium tamari or soy sauce
2 tablespoons dried chopped onion
Fine sea salt to taste
1 tablespoon olive oil, or as needed
1 jumbo or two small sweet onions, diced
Pinch of granulated sugar
Small handful thinly sliced scallions, optional
Instructions
In a powerful blender, combine the cashews, wine, water, lemon juice, garlic, granulated onion, and Bragg liquid Aminos. Blend until the mixture is super smooth and creamy, and there are no traces of graininess from the nuts. This will take a couple of minutes, and you will need to scrape down the blender jar. Adjust seasonings to taste, adding salt if needed.
Scoop the cashew mixture into a bowl. Stir in the dried onions, and half of the caramelized onions, smoothing the top. If desired, stir in some thinly sliced scallions too. Cover and chill for several hours.
While the cashew mixture is chilling, heat a large cast iron skillet over medium heat. Add the olive oil, coating the bottom of the pan. Add the onions, and cook for about 30 minutes, stirring as needed, until the onions are caramelized. You may need to lower the heat so that the onions don’t burn. During the last 10 minutes of cooking, sprinkle the onions with a few pinches of sugar and a pinch of salt to help them caramelize. When the onions are soft and nicely browned and caramelized, remove from the heat and let cool completely.
When the dip has chilled and thickened for several hours, stir half of the caramelized onions into the dip and top with remaining onions. Serve with crispy potato chips or crackers, cut veggies , or toasted GF crostini.
Notes
Tip: If you don’t have a strong blender, make sure to soak your cashews for two hours before using. Alternately, you can simmer them for 5 minutes. Drain them before using.
Recipe adapted from Vegan Casseroles, by Julie Hasson, 2014, Running Press
