This creamy dip gets its body from soaked cashews blended with fresh lemon juice and apple cider vinegar until silky-smooth, no dairy in sight to begin with. Deeply caramelized onions, cooked low and slow for nearly 40 minutes until jammy and golden, get folded right into that cashew base along with onion powder, garlic powder, and a crack of black pepper for depth. A quick chill in the fridge lets everything set up and the flavors meld into something rich and tangy, closer to sour cream than you'd expect from a plant-based base. Finished with a scattering of fresh chives and extra caramelized onions on top, it's the kind of make-ahead app that disappears fast at any gathering. Whether it's chips, crackers, or cruditƩs doing the scooping, this one is a genuinely solid choice for a lactose free spread.
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Place the cashews in a bowl and cover with boiling water. Soak for at least 1 hour, then drain and rinse thoroughly.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 3ā4 minutes, for 35ā40 minutes until the onions are deep golden brown and jammy throughout ā reduce the heat to medium-low if they begin to darken too quickly at the edges.
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