Easy SCD & Dairy-Free Caramelized Onion Dip- No SCD Yogurt

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Here in the US Thanksgiving is arguably the most, if not one of the most, important meals of the year. As such, choosing appetizers, what to start this ever important meal with can be just as daunting as thinking about preparing the whole meal itself. Well never fear, I have an amazing caramelized onion dip that will start your holiday off on the right foot! 

I love a good onion dip, and especially around the holidays, but all the SCD recipes I could find required SCD yogurt or dripped SCD yogurt. If you don’t already have this made and easily accessible it can be quite the to do as it takes 24 hours to ‘cook’ or more technically, ferment. Wanting something I could whip up easily (because there is already enough to do during the holiday season right?!) I choose to use cashews to give this dip its lusciously creamy quality. 

Sweet caramelized onions are lovingly tossed in the cool creamy, lemon infused, cashew dip. The cashews bring a nutty warmth that compliments the caramelization beautifully, and lemon brings a brightness that balances out the onions. Sweet, savory, and silky smooth this dip will become a holiday tradition in no time! Looking for other Thanksgiving appetizers? Check out my Easy Garlic & Herb Stuffed Mushrooms, Apple, Brie, and Cranberry Bites, & my Dairy-Free Cheese Ball! Happy Thanksgiving! 

                                                                                 

Easy SCD & Dairy-Free Caramelized Onion Dip- No SCD Yogurt Required

Serves 8 
Prep: 15 min
Cooking: 45 min
Cooling: 4 hours
Total: 5 hours (1 hour active)
Beginner

Ingredients: 

1 ½ cups cashews, raw

2 ½ cups water, (2 cups for soaking cashews)

2 Tbsp. olive oil 

3 cups onions, white & sweet, 2-3 large

4 cloves garlic, minced then crushed into paste 

2 Tbsp. (1 oz.) lemon juice, fresh (1 large lemon)

1 tsp. salt 

½ tsp. pepper 

¼ cup mayonnaise, avocado oil no added sugars, or homemade

1 Tbsp. chives, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients. In a large heat-proof bowl add cashews.
  2. Bring 2 cups of water to a boil and pour over cashews. Allow to sit for 30 minutes.
  3. Now we can start the onions. Cut onions in half and then into long thin slices, also known as a radial julienne.
  4. Heat a large cast iron or thick bottomed pan on medium-high heat.
  5. Add olive oil and allow to heat. Add in onions and caramelize, stirring frequently.
  6. Turn down to a medium low if browning too quickly. This will take 30-45 minutes to get a nice caramelization.
  7. Once almost done add garlic and cook until fragrant 1-2 minutes.
  8. Remove from heat once finished and set aside to cool down.
  9. Once time has elapsed for the cashews, drain the water and place cashews into a high-speed blender. (if you don’t get to drain them for a few more minutes, don’t sweat it. It won’t hurt.)
  10. Add lemon juice, salt, pepper, and mayonnaise.
  11. Blend on high for 1-2 minutes or until very smooth and the consistency of hummus. You will need to stop and scrape it down a few times.
  12. Place cashew mixture and onions into a large bowl and stir together, setting aside a few onion pieces for garnish, if desired.
  13. Refrigerate this dip for at least 4 hours overnight.
  14. Once ready to serve, place in a serving bowl and garnish with caramelized onion pieces and chives.
  15. Serve alongside my Thyme Almond Crackers or fresh cut veggies, and enjoy!

                     

Nutrition Facts: 
Calories- 227
Carbs- 12.5 g
Fat- 17.5 g
Protein- 4.5 g

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