If you’ve always loved a good onion dip, but weren’t so fond of the ingredient list, you’re in luck! I’ve recreated classic onion dip recipe using plant-based ingredients for an incredibly delicious vegan roasted zucchini and onion dip. It’s smooth and creamy with flecks of crispy onions and incredible flavor. The dairy-free delicious dip you’ve been searching for is here!
It’s the french onion dip of my childhood….only better! I just love to recreate nostalgic recipes that satisfy my comfort food needs without compromising on my health goals. Say goodbye to the sour cream and lipton onion soup packet version and hello to my simple, unprocessed, whole real foods version…..that’s just as tasty.
This roasted zucchini and onion dip took lots of tinkering during recipe development, but it was SO worth it. The end result is a vegan onion dip recipe that is addictively tasty and made with wholesome ingredients. A fabulous appetizer or sandwich spread….throw on some arugula, sliced tomatoes and cukes…I’ll be in sammie heaven.
Ingredient Notes
- Cashews: soaked cashews blend up easily making this dip creamy without the sour cream in traditional onion dip recipes.
- Zucchini: when roasted, it becomes more flavorful, yellow squash is too watery and seedy to make a good sub, but you could use eggplant in a pinch.
- Garlic: sounds like a lot, but the flavor and digestibility mellow when the cloves are roasted.
- Lemon juice and vinegar: The acid helps balance the flavors for dip perfection!!
- Onions: well, it is onion dip after all…red onion or leeks will give similar flavor, but if you skip this crucial ingredient you’ll wind up with a creamy dip, that’s just not onion dip.
- Spices: Turmeric (great color plus anti-inflammatory properties), cayenne (a touch of heat is always a good thing!), and salt.
How to make it
If you think of it ahead, and have 4+ hours to soak the cashews, that’s great. Otherwise, use the quick method and pour boiling water over them for whatever time you have…in this case, about 45 minutes, while you prep and roast the vegetables.
Preheat oven to 375 and line a large rimmed baking sheet (half sheet pan) with unbleached parchment paper.
Cut zucchini in half lengthwise, then transfer to prepared baking tray.
Cut through the root end of each onin, placing cut side down and then making thin slices. Transfer to tray.
Pull cloves of garlic off the head, leaving their papery skins intact. Drizzle everything with olive oil.
Use your hands to rub oil all over zucchini and then turn cut side down. Toss the onions and garlic so they’re evenly coated as well.
Bake vegetables in preheated 375 oven for about 40 minutes, until zucchini and onions are tender when pierced with a fork.
Set aside a couple tablespoons of the crispier onion slices.
Drain the soaking cashews and rinse well. Add them to a blender with ½ cup water and process until smooth. It may take a couple minutes and you’ll scrape down the sides a few times in between.
Sprinkle in the salt, cayenne and turmeric and then blend again.
When cool enough to handle, squeeze the garlic pulp out of the skins directly into the blender. Then add the zucchini and all but the set aside onions.
Blend. Scrape down sides. Blend. Scrape down sides. Continue until uniform and smooth texture is achieved. Transfer to an airtight container and place in the fridge for a minimum of one hour.
Before serving, chop the crispy onion pieces you set aside and then mix into the chilled dip, saving a handful to sprinkle onto the top. Garnish also with some paprika and fresh herbs (I used parsley, but chives or the green ends of scallions would also be nice.
Debra’s Pro Tips
- If your baking tray isn’t large enough to fit all the veggies without crowding, then use 2 trays. They won’t puree into a creamy dip if they’re not soft.
- Make sure your veggies, including the onions, are tender. Put them back in the oven for another 5 minutes if a fork doesn’t insert easily.
- Take your time blending. Scrape down the sides and blend as long as it takes your blender to produce a smooth and creamy dip. I used a VitaMix, but if you don’t have a high speed blender, it may take a bit longer.
- YES…..scoop up that dip with ridged potato chips like you did as a kid. Look for a brand that cooks them in olive oil or avocado oil…..and offer up some veggies too: different strokes for different folks. Balance is crucial here.
- Cut your crudites in wider strips so there’s plenty of surface to hold the dip.
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📖 Recipe
Roasted Zucchini and Onion Dip
Ingredients
- 1 cup raw cashews soaked in boiling water
- 2 large onions approx: 1 lb or 3 cups sliced
- 3 medium zucchini about 1.25 lbs.
- 10 cloves garlic large
- 2 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
Instructions
- Pour boiling water over cashews and leave to soak while you prep and roast the veggies.
- Preheat oven to 375 and line large rimmed baking sheet with unbleached parchment paper.
- Wash zucchini and cut ends off. Halve lengthwise and then place on the baking tray.
- Halve onion, cutting through the root end. Remove papery outer layer and then place cut side down on a wooden board. Slice thinly and place on same baking tray.
- Leave skins on garlic cloves and add them to tray as well.
- Drizzle with olive oil place zucchini cut side down. Toss the onions to be sure they're all coated with the oil and then evenly spread onto pan.
- Bake in preheated oven for 40 minutes.
- Drain soaked cashews and rinse well. Place in blender along with ½ cup fresh water. Blend on high for a minute. Scrape down sides and blend again until smooth and creamy. Add turmeric, salt and cayenne. Blend again, until well incorporated.
- When garlic cloves have cooled enough to handle, squeeze the pulp out over the blender. Then add the zucchini. Set aside some of the crispiest pieces of onion to chop and add later (maybe 2 tablespoons worth) and add the rest of the roasted onions to the blender.
- Blend on high for a full minute. Scrape down sides and blend again until smooth and creamy. Transfer to a bowl and stir onion pieces in by hand, saving a few to garnish the top.
- Refrigerate for a minimum of one hour. Garnish with onion pieces. OPTIONAL: sprinkle with fresh herbs and a sprinkle of smoked paprika.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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