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Dairy-free caramelized onion dip in a bowl with more caramelized onions on top and potato chips on the side.
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Dairy-Free Caramelized Onion Dip

Made with cashews and dairy-free sour cream, this Dairy-Free Caramelized Onion Dip is thick, creamy and packed with sweet caramelized onions.
Course Appetizer
Cuisine American, Canadian
Keyword caramelized, dairy-free, dip, onion
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 293kcal
Author Leanne

Ingredients

  • 1 cup raw cashews
  • 1-2 cups hot water enough to cover cashews
  • 3 medium-sized yellow onions roughly chopped
  • 2 tablespoons dairy-free butter
  • 2 teaspoons coconut sugar
  • 1 teaspoon kosher salt
  • ¼ cup unsweetened almond milk
  • 1 cup dairy-free sour cream
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder

Instructions

  • Place the cashews in a large glass dish and add the hot water, making sure the cashews are fully covered. Let soak for at least 30 minutes. 
  • While the cashews are soaking, start caramelizing the onions. Add the butter to a large skillet and melt over medium-high heat. Add the chopped onions, sugar and salt. Stir together and let the onions cook for a few minutes.
  • Once the onions start to soften, reduce the heat to low and let cook for 30-40 minutes, stirring frequently until the onions are caramelized. Set aside to cool.
  • Meanwhile, drain the cashews and add them to a high-powered blender or food processor along with the almond milk. Blend on high until smooth. You may need to add more milk or some water to blend into a smooth texture. (This depends on the power of your blender or food processor).
  • In a large bowl, add the blended cashew mixture, sour cream, lemon juice, Worcestershire sauce and garlic powder and stir to combine. Once smooth, stir in the caramelized onions.
  • Let sit in the fridge for a few hours to let the flavours meld and then serve with chips, pretzels or veggies.

Notes

  1. Don't cover the onions as they cook as you don't want them to steam.
  2. Start the heat at medium-high to get the onions cooking, but turn down to low for most of the cooking so they don't burn.
  3. Stir the onions often so they don't burn, but don't stir them constantly as they won't brown enough.
  4. If the onions start to dry out or stick too much to the pan, add a splash of water.
  5. Feel free to add more lemon juice, Worcestershire sauce, garlic powder, salt and/or pepper to suit your tastes.
  6. When first combined, the dip may not look thick enough but it will thicken in the fridge. If you prefer it thinner, just stir in a little more milk or water.
  7. For a tangier dip, add ¼ cup of mayonnaise. (Most mayos are dairy-free but be sure to check the label).
  8. For a nut-free version, omit the cashews and almond milk and use 4-6 ounces of softened dairy-free cream cheese.

Nutrition

Calories: 293kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 652mg | Potassium: 243mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg