Healthy French Onion Dip. French onion dip seems to be a staple at outdoor parties. Well I have made you a healthy French onion dip! Not only is this French onion dip healthy, but it is also vegan and dairy free.
This healthy vegan French onion dip is a cinch to make too! You only need a few simple ingredients! If you like this recipe, you may also like my dairy free ranch dressing and my dairy free sour cream.
To keep my French onion dip dairy free, I used cashews as a base. If you don’t have issues with dairy, you can use Greek yogurt as a base. I wanted to keep my homemade French onion dip vegan though. 🙂
You could serve this with raw veggies or chips like I used in the photo. The chips I used are Beanitos and they are delicious! They are a great alternative to regular potato chips.
My recipe was adapted by this one.
Healthy French Onion Dip
Yields 2 1/2 cups
Say goodbye to store bought French onion dip! This is so much better.
5 minPrep Time
30 minCook Time
35 minTotal Time
- 2 cups raw cashews (soaked overnight)
- 3-4 yellow onions chopped fine
- 2 T olive oil
- 1 T Annie's worcestershire sauce (I use this brand because it's vegan)
- 2 cloves garlic minced
- 1 tsp sea salt
- I used a food processor to chop up my onions. Makes for a quick prep.
- Once the onions are chopped, add them to a saute pan with the olive oil, garlic and salt.
- Cover and cook on medium to low heat until the onions caramelize. This takes some time. You can leave the pan alone and stir every once and awhile.
- Once the onions have caramelized, remove from heat and set aside to cool.
- Drain and rinse the cashews.
- Add them to a blender and blend for a couple minutes. Just enough to get them started. You will probably have to scrape down the sides a few times.
- Once the onions have cooled, add them to the blender with the remaining ingredients and blend until smooth.
**For a gluten free version, you can probably use tamari in place of worcestershire sauce
Store this dressing in the fridge. It should last about 1 week. Enjoy!
Recipe adapted from www.thekitchn.com