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
Scale
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.
