Put the olive oil and onions in a frying pan and cover with a lid. Turn the heat to medium-low and cook covered until the onions are tender (about 10 minutes).
Remove the lid and turn up the heat to medium-high to quickly burn off the excess water.
When you hear the onions start to sizzle, saute them stirring continuously, until the onions are fully caramelized (another 10 minutes or so).
While the onions cook, add the raw cashew nuts to a small pan and cover with about an inch of water. Bring the cashews to a boil and then set a timer for 2 minutes. When the timer goes off, turn off the heat and let the cashews cool to room temperature in the liquid.
Use a slotted spoon to add the cashew nuts to a blender. Measure out 1/3 cup of the cooking liquid and add it to the blender. Add the nutritional yeast, soy sauce, apple cider vinegar, salt, black pepper, and half of the caramelized onion mixture.
Blend until very smooth. If your blender is having trouble spinning, you can add a little extra cooking liquid from the cashews to help it out.
Transfer the dip from the blender to a bowl and stir in the remaining caramelized onions. Adjust the seasonings (salt and vinegar) to taste.
Garnish with minced parsley and paprika and serve your vegan French onion dip with bread, chips, or vegetable sticks .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (32g)|
|Recipe Makes: 1|
|Calories from Fat: 65 (71%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 204.4mg||5 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 92
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