Vegan French Onion Dip in the Pressure Cooker
This creamy vegan French onion dip is deeply flavorful thanks to caramelized onions and a pressure cooker shortcut. Perfect for gatherings or weekly snacking, it's a dairy-free, umami-packed favorite.
Equipment
- 1 Skillet Large, non-stick preferred
- 1 Blender High-speed
Ingredients
Main Ingredients
- 1 ½ cups raw cashews soak 'em good for creamy base
- 1 tablespoon olive oil helps caramelize those onions
- 2 yellow onions thinly sliced or diced
- 1 ¼ teaspoons salt split to season both onions and dip
- 1 tablespoon vegan Worcestershire sauce adds that umami kick
- 1 tablespoon apple cider vinegar brightens the flavor up
- 1 tablespoon fresh lemon juice for a little zing
- ½ teaspoon onion powder extra onion oomph
- ¼ teaspoon garlic powder subtle garlic notes
- 1 teaspoon dried dill optional, for herb-y depth
- ½ cup water plus more as needed to adjust texture
Instructions
Instructions
- Soak raw cashews in hot water for at least 15 minutes, then drain well.
- Heat olive oil in a skillet over medium heat. Add yellow onions and ¼ teaspoon salt. Cook slowly, stirring occasionally, until deeply caramelized, about 30–40 minutes.
- Let onions cool down slightly after cooking.
- In a blender, combine soaked cashews, remaining 1 teaspoon salt, Worcestershire sauce, vinegar, lemon juice, onion powder, and garlic powder. Blend until smooth. Add water as needed for desired texture.
- Fold in the caramelized onions and optionally, add dried dill. Mix until evenly distributed.
- Transfer dip to a bowl, cover, and chill in the fridge for at least 1 hour to develop flavor.
- Serve chilled with chips, crackers, or veggies. Store leftovers in airtight container refrigerated.
Notes
For creaminess, soak the cashews well and blend thoroughly. This dip stays good in the fridge up to 5 days. Serve chilled or let warm slightly for softer spread.