Onion dip gets a plant-based glow up. Cashews and cannellini beans stand in for cream cheese and sour cream, while gently allowing the onions to caramelize brings out their meatiness.
Ingredients
- 1 cup raw cashews
- 3 cups chopped yellow onions
- ⅓ cup extra-virgin olive oil
- Salt and pepper, as needed
- 15 oz cooked cannellini beans
- 1 tbsp nutritional yeast
- 1 tbsp red miso
- 4 tsp lemon juice
- 4 tsp apple cider vinegar
- ½ tsp onion powder
- ½ tsp sweet paprika
- Salt and black pepper
- Chopped chives, for serving
Preparation
- Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours, or 8 hours overnight in the refrigerator.
- In a skillet over medium heat, combine the chopped onions and the olive oil. Season with a little salt and cook, stirring occasionally, until the onions are a are deep, golden brown, about 30 minutes. Add a little water to the pan, as needed, to keep the onions from sticking.
- Drain the cashews and add them to the bowl of a food processor along with the white beans and ½ cup water. Add the lemon juice, vinegar, onion powder, paprika, miso, nutritional yeast and ½ teaspoon salt to the bowl. Blend the mixture until totally smooth. Scrape down the sides of the bowl from time to time as you work.
- Transfer the bean mixture to a bowl. Reserve about 1 tbsp of the onions, adding the rest to the bowl. Fold the onions into the bean mixture. Cover and refrigerate for at least 1 hour and up to overnight.
- Just before serving, stir the dip and garnish with the reserved onions and chives. Serve with pita bread or chopped vegetables.
