Super Bowl Dip, the 1st
Slightly Modified Veggie Inspired Recipe | Serves: 8 | Time: ~30 min
Ingredients 2 large sweet onions (sliced thin or diced)
1/4 cup vegetable broth
1 tsp salt, divided
1 tsp onion powder
3/4 tsp garlic powder
1/2 tsp pepper
1 1/2 cups raw #cashews, soaked in hot water for at least 10 minutes.
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp fresh dill
1+ cup cashew milk, divided
Diced green onion, garnish
Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, 1/2 tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a 1 tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.
Meanwhile, rinse and drain your soaked cashews. In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add 1/2 cup cashew milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more cashew milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it's done.
When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other 1/2 cup cashew milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more cashew milk.
Let cool, then refrigerate until cold. Blend down if you don't like onion chunks. I sure don't.
I have a second batch of this, which I think I'm going to add a vegan ranch dressing powder, too. I'll let you know how that goes.