Creamy Helluva Good French Onion Dip Copycat- Dairy Free and Vegan
This creamy dip is the perfect Helluva Good dip replica- perfect for late night snack cravings, game day or potluck. We recommend doubling the recipe so it lasts longer! Wavy potato chips have met their perfect vegan pairing. Plus no need to miss out if you're nut free, there's an adaptation for that.
Ingredients
- 1 tbsp olive oil
- 1 sweet onion finely diced
- 1 cup cashews soaked in boiling water for 3 minutes to soften, then drained *See Nut Free variation in Notes
- ½ cup water
- 1 tbsp lemon juice
- ¾ tsp apple cider vinegar
- ⅛ tsp salt
- ½ cup vegan mayonnaise
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 2 tbsp parsley flakes
Instructions
- Add the tbsp of olive oil to a preheated frying pan. Once warmed, add in the diced sweet onion. Cook, stirring occasionally, until caramelized. Approximately 20 minutes.
- Meanwhile, to a high speed blender, add the soaked (and drained) cashews, 1/2 cup of water, lemon juice, apple cider vinegar and ⅛ tsp salt. Blend on high until creamy and smooth, about 1 minute.
- Add the contents of the blender to a small mixing bowl. Stir in the vegan mayonnaise, garlic powder, onion powder, salt and parsley. Once the onion is finished cooking, stir it into the mixing bowl too.
- Cover and chill in the fridge, ideally 4+ hours before serving. It will thicken slightly as it sits. The onions impart more sweetness to the dip the longer it sits. Enjoy!
Notes
Nut Free?
Omit the cashews, water, lemon juice, apple cider vinegar and 1/8 tsp of salt (anything that goes in the blender). Instead, mix in 3/4 cup of your favourite nut free dairy free sour cream to your mixing bowl. I recommend using one that doesn't taste coconut-y, such as Tofutti Sour Cream. Just always double check the ingredients for allergens.
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