Guest Post: Rawkin’ Ya Back to the Stone Age Onion Dip
February Cooking By Color – White, Brown, Black
Today’s Cooking By Color food is ONION! Though it isn’t my favorite food in the world it adds a punch of flavor to any dish. I prefer them cooked thoroughly rather than raw. Do you like white, yellow, or red onions best? This dip uses cashews to give it the creamy texture you are used to in a dip without the heart-clogging dairy. Love it!
Rawkin’ Ya Back to the Stone Age Onion Dip by Alyssa
The winter months have me craving white foods like potatoes and creamy soups and dips. And no matter the season, I am always in the mood for brown foods like lentils, nuts and tamari. What goes better with creamy white and brown dishes than onions? They add so much flavor and complexity for being such simple, everyday vegetables. And they are regarded by many as one the world’s healthiest foods.
This onion dip I’m sharing with you was held secret for many years. It was once of the first recipes I perfected after becoming a vegan. I was really into raw foods at the time and fell in love with cashews for their delicate taste, creaminess and versatility. I made puddings, shakes and cheese sauces with wild abandon.
My girlfriends and I used to get together once a week to laugh and talk and, of course, eat. They were pretty skeptical of my veganism at the time, so I decided to whip up a familiar tasting dip to impress them. A couple of the ladies had a real thing for onion dip made with sour cream and that chemical-laden onion soup mix. I didn’t say anything, I just served up my dip with some vegetable crudites. They were completely blown away! They would have never guessed that I used cashews instead of dairy or soy if I hadn’t told them. And you know what? None of them has brought non-vegan onion dip to one of our gatherings since!
You can serve this dip with just about anything — raw veggies, chips, crackers, bread — you can even mix some into your mashed potatoes to give them a little kick. My favorite way to enjoy it is with a big pile of sugar snap peas. And they made a really pretty presentation too.
Rawkin’ Ya Back to the Stone Age Onion Dip (GF/OF/Raw)
1 cup raw cashews, soaked 1-2 hours or overnight
1/3 – 1/2 cup water
2 Tablespoons lemon juice
1 teaspoon onion powder
4 teaspoons Low Sodium Vegit Spike Spice Sprinkle*
1/2 teaspoon Bragg’s Liquid Aminos* or low sodium tamari
1/2 teaspoon sea salt (optional)
8 teaspoons freeze-dried onions* (Just Tomatoes brand makes the best I’ve found)
Drain and rinse cashews. Blend cashews with the rest of the ingredients, except the freeze dried onions, until smooth and creamy. Start with the smaller amount of water and add more if the dip seems too thick. (The dip will thicken in the fridge.) Taste for saltiness and add the salt if you desire a saltier dip. Pour dip into a bowl and stir in onions.
Refrigerate at least one hour before serving.
* Available in any health food store and many grocery stores.
© Alyssa Boyle, 2013
Do you have any go-to dishes that you take to potlucks or friendly gatherings that knock everyone’s socks off? Share with us in the comments!
Alyssa Boyle aka “The Cavewoman,” is the owner and creator of Cavewoman Bars — all natural, vegan energy bars made with just fruit, nuts and spices — that’s it! She enjoys gathering fruits and veggies and turning them into mouth-watering creations with as little processing as possible. You can find her on Twitter and Facebook. She also has other recipes and tips on her blog. Sign up for her Newsletter and be the first to receive the latest information, along with valuable coupons.