The combination of deliciously sweet caramelised onions and silky smooth savoury cashew cream is just amazing! The cayenne pepper gives just enough warmth without making this dip spicy. If you would like to make it vegan, then simply swap the chicken stock for vegetable stock. I have tried chicken and vegetable stocks, and both versions are just as delicious.
I know there is a little bit of prep work to make this dip, but I promise you it’s definitely worth it.
Makes 1 large bowl
Savoury Cashew Cream
132g (4.7 ounces or approx. 1 cup) raw unsalted cashew nuts
45ml (3 tablespoons) lemon juice
1½ teaspoons (7.5ml) garlic powder
½ teaspoon (2.5ml) salt
105ml (7 tablespoons) water
800g (1:12.3 ounces or approx. 5 medium) white onions
4 teaspoons (20ml) olive oil
1 teaspoon (5ml) salt
⅛ teaspoon (0.625ml) cayenne pepper
¼ teaspoon (1.25ml) freshly ground black pepper
½ cup (125ml) chicken or vegetable stock
1 teaspoon (5ml) light muscovado sugar
1 teaspoon (5ml) Dijon mustard
1 teaspoon (5ml) balsamic vinegar
To make the cashew cream, soak the cashews for at least 3 hours in room temperature water. If you don’t have the time you can soak the cashews in boiling water and leave to soak for an hour. Rinse and drain the cashews before adding them to a mini food processor together with the lemon juice, garlic powder, salt and water. Start blending on a low speed to break down the cashews. Once the cashews are broken down, turn up the speed and continue blending until creamy.
Pour into a bowl and refrigerate for about an hour or so.
Cut the onions in half and then slice them in half moons, you want them to be approximately ½cm in width. Heat the oil in a stainless steel or cast iron frypan over a medium high heat. The onions do not brown or caramelise as well if you use a non-stick pan. As the oil heats up you will see it start to ripple, this is when you now add the onions, cayenne pepper, salt and black pepper. I have found using tongs is the easiest way to break up the onions and coat them in the oil, rather than using a spoon. Sauté the onions for 20-25 minutes or until you are happy with how brown they are.
Reduce the heat to a medium low and pour in the chicken or vegetable stock and continue cooking, stirring regularly. Once the stock has reduced and almost evaporated, this will take approximately 10-15 minutes. Then add the sugar, Dijon mustard and balsamic vinegar and continue cooking for another 5-7 minutes, stirring frequently. Transfer to a bowl and allow the onions to come to room temperature.
Add the cashew cream and the cooled onions to a food processor, or blender, and pulse to chop. It will be your own personal preference on how chunky or finely chopped you would like your onions to be. Make sure you taste test it to see if it needs any more salt or pepper.
Transfer to a serving bowl and cover with plastic wrap, before refrigerating for a couple of hours to allow the flavours to develop and for it to firm up slightly.
Serve with your favourite crisps and crackers.