Unforgettable French Onion Dip

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

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

Sauce
Gluten-free
Vegan

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