Vegan onion dip

Vegan Aperitif fingerfood sauce
Total: 2 hr 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free

All too often, onions are seen merely as supporting players. This vegan dip, inspired by the classic onion tart, makes them the main attraction. Slowly and gently braised, they develop a deep flavour and become wonderfully mild and easy to digest.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

To soak the nuts
200 g cashew nuts
Nut butter
½ dl water
180 g vegan crème fraîche substitute
½  lemon, the whole juice
¼ tsp salt
Onions
4 tbsp olive oil
3  onions, cut into thin slices
2 pinch salt
1 tsp paprika
a little  pepper
To serve
½ bunch chives

How it's done

To soak the nuts

Cover the cashew nuts with cold water, soak for approx. 2 hrs.

Nut butter

Drain the cashew nuts, puree with the water until creamy. Mix in the crème fraîche substitute, lemon juice and salt.

Onions

Heat the oil in a non-stick frying pan. Reduce the heat, add the onions and salt, slowly caramelize over a medium heat for approx. 30 mins. until golden brown, stirring occasionally. Add the paprika, mix. Set aside 2 tbsp of the onions for garnish. Roughly chop the remainder of the onions, mix into the nut mixture, season.

To serve

Serve the reserved onions on top of the dip, garnish with chives.

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