is there an appetizer than defines your childhood? one that you remember gathering around with family, immediate and/or distant, and noshing on, and catching up, and just having a good time? well, i do, and it was a salad dressing brand's leek soup packet that my mom mixed with sour cream and cream cheese to make an onion-y dip. she served it alongside cape cod potato chips, and it is one of my favorite food memories. my aunt would serve a similar dip at thanksgiving and christmas, so there's all sorts of nostalgic memories of my cousins and me sitting around eating chips 'n dip. i've wanted to recreate a new, vegan/dairy-free version of a traditional onion dip for a long time. whenever i did though the flavor was never right, and i couldn't really do the original recipe any justice.

but with the uptick of really good, tasty, vegan cream cheese brands on the market, i though i'd give it another go. here, there's some vegan cream cheese blended together with soaked cashews, and then mixed with sautéed, melty spring onions. it sets in the fridge and chills for few hours (or overnight), and while it's doing that, the onion flavor is developing a bit deeper as well. you can then serve it with anything you love to dip: chips, crackers, etc. i served with some lightly steamed broccoli rabe and green beans, sliced cucumber spears, and of course, potato chips. it's a pretty straightforward, and definitely a reliable little dish to fall back on when you're heading to a potluck, or having a get-together.

i shared this recipe, along with 2 others (a cashew cream of fennel & pea soup, and falafel-spiced cauliflower wraps - photos below), with my email list, in my first ever "seasonal recipe bundle". my idea behind it is to send out 3 recipes at the beginning of each season to inspire some seasonal cooking. transitions are always a tricky thing, and moving from winter to spring is especially different depending on what part of the country you live in (or world!). so, i created 3 recipes that could easily have a place at the table anywhere, and in any climate. so, if you want to sign up there's still time. you will be sent this (spring) recipe bundle as well as future recipe bundles, my photo guides, and other relevant news :) you can sign up here if you like :) and if you are on my email list, and haven't made this dip yet, then consider this the most subtle nudge to do so ;) if there's a savory spring recipe to make on my site, this one's it!

big, big love to you all!

**and be sure to tag me @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

spring onion dip | v & gf

this dip is best served cold, right out of the refrigerator. i prefer making this at least 1-2 days prior to serving it, only to maximize the flavor.

3 tablespoons extra virgin olive oil
1 1/2 cups chopped spring onions
1 1/2 cups raw cashews, soaked overnight or at least 2 hours
fine sea salt
1/2 cup vegan cream cheese (such as kite hill)
1 tablespoon lemon juice
1 1/2 teaspoons apple cider vinegar
1 teaspoon gluten-free tamari
1/4 teaspoon garlic powder
1/3 cup filtered water, plus more if necessary
chives, for garnish

method

heat a large skillet over medium heat. add 2 tablespoons of olive oil, add the onion, and a few pinches of salt, stir. cook the onions for 10-12 minutes, stirring every few minutes until they are very soft and melty. transfer to a paper towel-lined plate and let cool.
meanwhile, add the cashews, cream cheese, lemon juice, vinegar, tamari, garlic powder, water, and 1/2 teaspoon salt to the container of an upright blender (preferably high-speed). whiz everything together on high, scraping down the sides until the dip and smooth and creamy. taste and adjust the salt and/or lemon juice, as needed.
pour the dip into a bowl, and fold in the onions.
transfer to an airtight container and refrigerate for at least 3 hours, or overnight to really develop the onion flavor.
serve with sliced veggies, chips, crackers, etc.! store the dip in an airtight container, in the fridge, for up to 4 days.