Still on Whole30 over here in the Butter & Air house! We started a little later in January than most, and when we got the invite to our friends’ February 2nd Super Bowl party, we were immediately like, um, there’s no way we can be in the presence of seven-layer dip, chicken wings, and beer. That would be torturous.
Remembering, however, that clean eating does not have to mean zero fun, my husband and I said YES to the party. And to be safe, we’re bringing our own snacks. Top of the list? This Creamy Dairy-Free Vegetable Dip. Creamy, rich-tasting, and totally addictive, it’ll fool your brain into thinking there’s real sour cream in it – but its tangy, luscious texture comes from a secret plant-based ingredient.
Flavor-wise, caramelized onions are the star of the show here. They are so freaking delicious. Cooked low and slow, they take a bit of time but are completely worth the effort. Caramelizing concentrates the onion’s sweetness and tames its harsh bite, resulting in a deep, rich flavor and plush texture. I’d eat these with a spoon if no one was looking (probably even if they were).
Fresh spinach sautéed with garlic adds color, nutrition, and more savory flavor. Sunny lemon zest and juice keep things bright and tangy.
The creamy nature of this dip is the result of a combo of mayonnaise (classic or vegan – our mayo of choice at the moment is Chosen Foods) and the aforementioned secret ingredient, vegan “sour cream.” You make it with. … cashews! This stuff is genius and super easy to make. I use it to top potatoes, chili, and anywhere else I’d typically add sour cream. It’s rich and decadent, yet plant-based. Magic.
If you’re pressed for time, caramelize the onions and make the cashew cream in advance – just refrigerate them until you’re ready to mix. Armed with your base ingredients – mayo, cashew sour cream, caramelized onions, and sautéed spinach – you can assemble this dip in minutes.
If you’re really craving the crunchy-salty hit of a chip, try serving the dip with plantain chips. It’s so rich, however, that I like it best scooped up with fresh veggies. I use sugar snap peas, celery, carrots, and sweet peppers.
You won’t miss the sour cream a bit, I promise, and you can feel the tiniest bit smug knowing you got all the satisfaction of enjoying a rich, creamy dip without fear of the dreaded dairy belly-bomb. You might even feel inspired to dance with J-Lo during the halftime show (but please don’t do that).
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Creamy Dairy-Free Vegetable Dip
- Prep Time: 15 mins (plus soaking time for cashews, if needed)
- Cook Time: 45 mins of sautéing
- Total Time: 1 hour
- Yield: about 2 cups of dip 1x
Description
You’ll never miss the sour cream in this rich, flavorful Creamy Dairy-Free Vegetable Dip. Whole30 and keto compliant, and can be made vegan with one simple substitution.
Ingredients
FOR THE DIP
- 2 TB extra-virgin olive oil, divided
- 1 large white or yellow onion, diced or very thinly sliced
- 1 five-oz container fresh spinach
- 1 medium clove garlic, grated or minced
- 1 cup cashew sour cream (see recipe below)
- 1/2 cup mayonnaise (classic or vegan depending on your preference. If you’re observing a Whole30 or keto diet, be sure to choose a compliant brand such as Chosen Foods).
- Freshly-grated zest from one medium lemon
- 2 TB freshly-squeezed lemon juice
- 1 tsp freshly-ground black pepper
- salt to taste
CASHEW SOUR CREAM
- 1 cup raw cashews (*see note, below)
- 1/2 cup water
- 1 TB extra-virgin olive oil
- 2 TB freshly-squeezed lemon juice
- 1/2 tsp garlic salt (or 1 clove fresh garlic + 1 tsp salt)
Instructions
- Make the Cashew Sour Cream: Combine all ingredients in a high-speed blender and blitz until smooth and creamy.
- Caramelize the onions: heat 1 tablespoon of the olive oil on low in a medium skillet; add onions and a pinch of salt. Cook over low heat, stirring occasionally, until onions are first transparent, then begin to turn a deep mahogany brown (this can take up to 45 minutes). Set aside to cool.
- In the same skillet you cooked the onions, add the remaining tablespoon of oil along with the garlic and saute on low heat for a minute or two, until the garlic becomes fragrant. Add all of the spinach and cook until wilted, 5-8 minutes. Set aside to cool.
- In a medium bowl, combine the mayonnaise and cashew sour cream; mix to combine. Add the caramelized onions and cooked spinach/garlic mixture and stir, then add the lemon zest and juice. Season with pepper. Taste and adjust seasonings if needed.
Serve with crudités, plantain chips, or other dip vehicles of your choice. Dip can be served immediately or refrigerated in an airtight container for up to a week.
Notes
… if you do not have a high-speed blender such as a Vitamix or BlendTec, soak the cashews in cold water overnight, or in boiling water for about a half hour prior to making the cream.
Need another party app idea? Try my Crispy Mini Taco Turnovers with Chipotle Dipping Sauce!
You are amazing! I now print up each recipe to try. The caramelized onion dip was delicious and will be a regular in my appetizer rotations. Two weeks ago I made the No Bake chocolate Bombs and no one at book club could guess what they were except incredible . Thank you for creating healthy, delicious recipes! So glad to have met you!!!!
Next I am going to use some of the Olathe Sweet corn that I hoard over winter, to make the recipe with corn, black beans and avocado. It sounds delicious too! And tonight we are trying the Creamy dairy-free salad dressing.
Keep up the good work Robyn!
Thanks so much, Jan! I’m so glad you’re enjoying my recipes – it’s great motivation for me!
Wow!! I made this tonight and it was incredible. I’ve been craving something creamy and this was perfect. I went dairy free with my son 2 years ago when he was diagnosed as having a dairy allergy as an infant. He ate it by the spoonful.
Thank you!
Love that! It’s a fave in my family, too.