Onion Dip
Makes 1 heaping cup
Onion dip was one of my absolute favorite dips before I gave up dairy, so I finally created a recipe for it with ingredients I feel good about putting in my body! This really tastes best after it's been refrigerated overnight, but if you absolutely cannot wait, you can eat it immediately after you make it, just omit the last 3 tbsp of water.
* If you do not have a high powered blender such as Vitamix, make sure to soak your cashews for an hour or so before blending *
- 1-1/2 tbsp fresh Lemon juice
- 1/3 cup + 6 tbsp Water, Divided
- 1-1/2 tbsp dried Onion flakes
- 3/4 tsp Sea salt, plus more to taste, if desired
- 1 tbsp Apple Cider Vinegar
- 1-1/3 cup raw Cashews
- Scant 1/2 tsp Garlic powder
- In a blender combine the cashews, 1/3 cup + 3 tbsp water, vinegar, lemon juice and salt. Blend until completely smooth, stopping to scrap down the sides of the blender when needed.
- Transfer to a medium sized bowl and add onion flakes and garlic powder, mix well.
- Refrigerate overnight to let the flavors blend. Add the remaining 3 tbsp water right before serving, and mix well.