Vegan "Sour Cream" and Onion Dip
Sour cream and onion dip is a classic party go to, and for good reason. It’s creamy, tangy, onion-y, and just about perfect in every way. In my effort to eat more plant based, I decided to recreate this party favorite as vegan friendly. In place of sour cream I used cauliflower and raw cashews to provide the creamy texture, and coconut yogurt and lemon juice to provide the tang. Throw in a mountain of green onions and chives, and you’ve got yourself a dip that can hold its own up against the original. Vegans and dairy eating heathens alike will love this version. Love, a dairy eating heathen who sometimes eats vegan.
Vegan “Sour Cream” and Onion Dip
1 C raw cashews
1 small head of cauliflower, approximately 12 oz of florets)
1 C warm water
2 Tbsp unsweetened plain coconut yogurt (I like CoYo)
1/2 C sliced green onions
1/2 oz chives, finely minced
1 Tsp kosher salt
1/2 tsp celery salt
2 Tbsp + 1/2 tsp lemon juice
Soak cashews in water, covering nuts by 2”, for at least 1 hr. or overnight. Drain and add cashews to a high powered blender.
Steam cauliflower until a knife goes through them without any resistance, approximately 15 minutes. Add cauliflower to the blender, along with 1 C warm water. Puree the cashews and cauliflower on high until creamy and smooth. Transfer puree to a large bowl. Stir in remaining ingredients and chill for at least 30 minutes to meld the flavors. Serve with your favorite chip or crudités.