These days about once a week I’ll poke B in the ribs and say, “HOW did you let me be a vegetarian for 18 years? Why didn’t you talk some sense into me?!?”
It’s funny how our tastes change over the years, today I can’t imagine enjoying a diet that didn’t include animal protein (mmmmm Ginger Lime Salmon, Teriyaki Braised Short Ribs, Ground Beef Tacos, and Orange Cashew Chicken mmmmm). And in his defense he only knew me for 11 of those 18 meatless years… 🙂
While I enjoy meat now, I’m so thankful for my years of vegetarian, vegan and raw vegan culinary adventures. The techniques that I learned in these years to successfully cook and bake without dairy come in so handy these days.
Like this Creamy Roasted Onion Dip!
How many creamy dip recipes do you know of that don’t use a big dose of fatty dairy? Sour cream, cream cheese or heavy cream are usually the main culprits. And while these dips may have some tasty flavor, it’s going to leave you heavy and bloated.
So how do we create a dip that’s creamy and lick-the-spoon-worthy without any dairy? The secret is soaked and pureed cashews! These nutrient-dense nuts create amazingly creamy dishes, like this Creamy Roasted Onion Dip. It’s truly amazing what can be created with cashews – both savory and sweet.
Here are some of my favorites…
- Cashew Cream Cheese: I use this savory creamy “cheese” dip on grain free sandwiches, pizzas, and rolled in baked chicken breast.
- No Bake Caramel Cheesecake Bars: These are hands down the tastiest “cheesecake” bars I’ve ever tasted…all without cream cheese! The Caramel Frosting is made with pureed dates, another fun raw vegan technique.
- Strawberry Cheesecake: A slice of this classic, chilled Strawberry Cheesecake cannot be beat. Hard to believe it’s dairy-free!
The next time that you’re in need of a yummy, creamy dip give this recipe and try. Enjoy 🙂
BTW this recipe for Roasted Onion Dip is from my new cookbook, The Recipe Hacker.
- Preheat the oven to 380 degrees F. Lightly grease a rimmed baking sheet with coconut oil.
- Place the coconut oil and onion in a skillet. Place over low heat, stirring occasionally for 20 minutes, until caramelized.
- Soak the cashews in hot water for 10 minutes. Discard the water.
- Combine the onions, cashews, vinegar, honey and salt in a food processor.
- Wash and trim your veggies. Place on the prepared baking sheet. Roast for 40-60 minutes. Serve the roasted veggies with the dip. Enjoy!