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

Ingredients:

1 C raw cashews

water

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.