This Vegan French Onion Dip with Dill is part of a Silk campaign with Meatless Monday. All views and opinions are my own and are not influenced in any way by WhiteWave or Silk.
These days my salty crunchy addiction is tortilla chips and salsa. There was a time, though, when my salty crunchy addiction was potato chips and french onion dip. The kind of french onion dip that came from the store, was heavily processed, contained mostly dairy, fat and chemicals and very little to no real onion. Gosh, that stuff was good! But, as you probably already know and from my description right there, it’s loaded with junk. So, I decided to create my own version of french onion dip. And then I added dill because dill dip was also one of my favorites. Two favorites in one, can’t go wrong! Voila, Vegan French Onion Dip with Dill. Perfect for game day or just to cure the munchies.
This vegan french onion dip uses cashews to make it creamy, lemon juice and apple cider vinegar to make it tangy and 2 whole onions because, well, it’s ONION dip!
It’s the perfect sweet, tangy, creamy dip to pair with crunchy, salty potato chips. But, I don’t suggest you eat potato chips all the time, so it would work perfect with raw veggies, pita chips or crackers as well. Or even as a spread on a sandwich or in a wrap!
Silk’s campaign with Meatless Monday is encouraging people to “Sideline Meat” on “Meatless Monday Nights.” Since I am always encouraging people to “sideline meat”, it seemed like the perfect time to share this vegan french onion dip.
- 2 large sweet onions, sliced thin or diced (*see note)
- ¼ cup vegetable broth
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- 1½ cups raw cashews, soaked several hours (**see note)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- ½ tsp salt
- ¾ cup Silk Organic Unsweetened Soymilk, divided (1/4 cup and ½ cup) (***see note)
- Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low and let the onions cook about 20 minutes, stirring occasionally. Add a tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.
- Meanwhile, rinse and drain your soaked cashews
- In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add ¼ cup soy milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more soy milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it's done.
- When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other ½ cup soy milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more soy milk.
- Let cool, then refrigerate until cold.
- Serve cold with chips, raw veggies or crackers.
**If you are in a hurry and don't have time to soak your cashews, it will still work. Unsoaked cashews will make more of a cashew butter, than cashew cream, so you may need several extra tablespoons of non-dairy milk (or water would work too) to thin it out.
***I have used Silk Unsweetened Original Cashew Milk in this recipe as well. It is also very tasty...a little sweeter than using soy milk. But, any unsweetened non-dairy milk should work in this recipe.