MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegan Onion Dip
Categories: Nuts, Vegetables, Beans, Citrus
Yield: 4 Servings
1 c Raw cashews (4 oz)
3 c Yellow onions; chopped
1/4 c Olive oil
Salt & coarse black pepper
15 oz Can cannellini beans;
- drained
4 ts Lemon juice; more as needed
4 ts Apple cider vinegar
1/2 ts Onion powder
1/2 ts Sweet paprika
Chives; chopped, garnish
- (optional)
Potato chips or crudites; to
- serve
Add the cashews to a bowl and cover with water. Let the cashews
soak at room temperature for 2 hours.
About 45 minutes before the cashews are finished soaking, combine
the chopped onions, olive oil, and a pinch of salt in a medium
skillet over medium-low heat. Cook the onions, stirring
occasionally, until they are deep golden brown and caramelized,
about 30 minutes. To prevent the onions from burning and sticking
to the bottom of the skillet, you can add a splash of water, 1 tb
at a time, as needed. Let caramelized onions cool slightly.
Drain the cashews and add them to the bowl of a food processor or
high-speed blender with the beans and 1/2 cup water. Blend the
mixture until smooth, about 5 minutes, stopping the mixer and
scraping down the bowl occasionally.
Add the lemon juice, vinegar, onion powder, paprika, and 1/2 ts
salt, and blend again until smooth. Transfer the mixture to a bowl.
Reserve about 1 tb onions for garnish, then add the rest to the
bowl. Fold the onions into the mixture, cover and refrigerate for
at least 1 hour and up to overnight. (Overnight is ideal for the
best flavor.)
Just before serving, give the dip a good stir and adjust the
seasoning with lemon juice and salt as desired. Top with the
reserved onions and chives, if desired, and a few grinds of black
pepper. Serve with potato chips or crudites. Store leftovers
covered in the fridge for up to 3 days.
Recipe by Yossy Arefi
Recipe FROM:
https://cooking.nytimes.com
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