I have always loved chips and dip. When I went vegan I was sad to discover that there were no dairy-free dips on the market, so I veganised that easy retro onion dip. You know the one. A package of dry onion soup stirred into some sour cream and mayo. Everyone I know (vegan and not) loves it, but I started to wonder if I could make something a little healthier and less processed.
Then I came up with the idea to start with my Cashew Cream Ranch Dressing as a base and add in caramelized onions. The result was a sweet and tangy, and super creamy dip that I can’t get enough of!
This recipe is really easy, but does require some prep time. Be sure to give yourself adequate time for soaking the nuts.
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Caramelized Onion Ranch Dip
Recipe Type: condiment / dip
Makes: 1 cup (approx.)
- 1 1/4 cups thinly sliced Onion (I used 1 1/2 medium sized onions)
- 1 tbsp Coconut Oil (or water for oil free version)
- 1 tsp Granulated Sugar
- 1/4 tsp Salt
- 1 1/2 tsp balsamic Vinegar
- 1 cup Raw Cashews, soaked 1
- 1/2 cup – 3/4 cup Water
- 4 tsp Lemon Juice
- 4 tsp Apple Cider Vinegar
- 3/4 tsp Salt
- 1/4 tsp Ground Pepper
- 1 tsp Dried Dill
- 1 tsp Dried Chives
- 1 tsp Dried Parsley
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
caramelize the onions:
In a cast iron skillet, over medium heat, melt the coconut oil 2. Add the onions, and sauté for 5 minutes or until they begin to sweat.
Lower the heat to medium-low, stir in the sugar and salt, and continue to cook for 35-45 minutes (stirring every 5 minutes), until the onions have caramelized. If the onions are browning too quickly, reduce the heat slightly.
Remove from heat and stir in the balsamic vinegar. Set aside.
make the dip:
Drain cashews and place nuts in blender. Add lemon juice, vinegar, salt, pepper, garlic powder, onion powder, and 1/2 cup of water. Blend until smooth (it took my blender about 5 minutes), stopping periodically to scrap down the sides of the jug… If your blender is having difficulty getting the cream smooth, strain the cream through cheesecloth and return cream to blender… Blend in additional water, 1 tablespoon at a time, until desired consistency is reached (I like to keep mine on the thick side). Add dill, chives, and parsley, and blend until thoroughly combined.
Add the caramelized onions and pulse a few times to break up the onions. I left pieces of onion, but if you prefer, feel free to blend until smooth.
Allow to rest for at least 1 hour before serving (so flavours have time to mingle).
Store in refrigerator for up to 7 days. Best served at room temperature.
1. To ensure the smoothest cream possible, use only raw cashews and soak in water for 8 hours to overnight. Ignoring these details will leave you with a gritty base.
2. For oil free version, instead of melting the oil, heat the pan then add the water and onions to the pan together. Caramelizing onions this way, they have a greater risk of burning, so keep a careful eye on them and add an additional tablespoon of water as necessary.
– Allow the dip to rest for a minimum of 1 hour. I prefer giving it 8 hours or over night for the best flavour development.
– The dip sometimes thickens when it sits. If it has, stir in, 1 teaspoon at a time, water or non-dairy milk until the dip has reached desired consistency.