Name: Unforgettable French Onion Dip
Yield: Makes 3 cups
Ingredients: 1 cup cooked or canned navy or cannellini beans, drained and rinsed; 1 cup cashews, soaked in water for 2–3 hours; 1 tablespoon apple cider vinegar; ¼ cup dehydrated minced onion; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon sea salt or to taste; ½–¾ cup water or aquafaba; 1¼ teaspoons onion powder; 2 teaspoons nutritional yeast; Roasted onion, Fresh herbs, cashews

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I made this recipe for a cooking class series I taught that was all about the versatility of beans. In every class, this dip/spread was the showstopper! I knew it had to be in a cookbook one day. No one will know this isn’t made with cream or cheese! This spread is best made in a high-speed blender.

Ingredients

1 cup cashews, soaked in water for 2–3 hours
1 cup cooked or canned navy or cannellini beans, draine

Method

Preparation

Drain the cashews, discard the soaking liquid, and add the drained cashews, beans, lemon juice, apple cider vinegar, minced onion, onion powder, nutritional yeast, salt, and ½ cup of water or aquafaba to a high-speed blender. Blend on high for 30 to 60 seconds

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Ingredients

Method

Preparation

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