I never want you to sit at my table and find nothing you can eat.
~ Nicole Cody
Throughout my life I have been on many restricted diets because of my health. There have been times when I have turned up to parties or dinners with my own food in tupperware containers. There have been visits to restaurants where there was nothing I could eat, and where people kept telling me, ‘Oh, come on! A little bit won’t hurt you.’
Food intolerances, food allergies and medical conditions can make dining out hard.
That’s why, if you ever come to my house, I’ll be certain to ask about what you can and can’t eat, and I’ll do my best to ensure there is something yummy that you’ll enjoy.
A friend came to dinner recently who is gluten and dairy free. I asked her what she missed, and she told me it was creamy foods. So I made her a dip that is vegan, gluten and dairy free, but that tastes creamy and delicious. In fact, no-one else realised it was not a traditional dip. It reminds me a lot of the french onion dips from the 1970s.
I think you’ll enjoy it too, even if you’re an omnivore.
Hugs, love, and tasty treats, Nicole xx
Get printable recipe here
- Blender or food processor
- Heavy based frypan or large saucepan
- A sharp knife
- Spatula or scraper for blender
- Measuring spoons and cups
- Bowls and a lidded container for storing leftovers
- 2.5 cups raw cashews, soaked overnight in water, and then drained
- 3/4 cup (175ml) water
- 2 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 3 teaspoons apple cider vinegar
- 2 teaspoons coconut aminos or Braggs Liquid Aminos
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine Himalayan or Celtic salt
- A good grind of fresh pepper (to your own personal taste)
- Finely chopped chives or spring onions for garnish
For the Caramelised Onions
- 3 large onions, cut to a medium dice
- 4 tablespoons olive oil
- 1/2 teaspoon fine Himalayan or Celtic salt
- pinch of dried or fresh finely chopped rosemary
- water in a small jug
- Cover cashews with water and soak overnight. If you live in a very hot climate put them in the fridge so they don’t ferment. Drain and rinse well before use.
- Place the heavy-based pan over medium heat and add oil.
- When the pan is hot add the onions and salt. Stir often until onions begin to wilt – this takes 3 to 5 minutes.
- Now turn the heat to low. Stir the onions every so often, and check that they are not sticking. Keep checking and stirring. Cook for 30 to 45 minutes or until onions are a deep brown colour and are very soft. At the 30 minute mark add your rosemary. If you add it too soon it can become bitter.
- If the onions begin to stick, add a splash of water and stir well. You may need to do this a few times.
- Remove from heat and allow to cool.
See pics below for progression of onions to the correct colour and softness. At this stage they will smell delicious. They are. Do not eat them!!!
- Add the cashews and all other dip base ingredients (not the onions!) to a high-speed blender or food processor.
- Blend until smooth. Make sure to scrape down sides and re-blend if there are unmixed ingredients stuck to side of blender.
- Scrape the dip base into a mixing bowl large enough to hold the base and the onions.
- Keep 2 tablespoons of cooked onions aside, then add the remaining cooled onions to the dip base, stir through so it is nicely combined, and then taste. Adjust seasoning with salt and pepper if necessary.
- Transfer dip to a covered container and leave in the fridge for a minimum of 6 hours so that the flavours are enhanced.
- Stir well and spoon some into a serving bowl. Add a topping of the caremelised onions you set aside and a sprinkle of fresh chives or green onions.
- Serve with crackers, crudites or a bread of your choice.
- Remaining dip will keep in the fridge for one week.
This dip is also delicious stirred through pasta or potato salad.