Roasted Zucchini and Onion Dip

Zucchini and onion dip sprinkled with crispy onions, parsley and paprika. Surrounded by colorful veggies and chips.

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Roasted Zucchini and Onion Dip

This vegan onion dip is made with roasted zucchini, onions and garlic. Easy recipe uses cashews to thicken up the plant-based dip that's low in carbs and calories and incredibly smooth and flavorful.

Prep Time10

Cook Time40

Refrigeration1

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 39kcal

Author: Debra Klein

Equipment

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

Nutritional information is based on one recipe making 4 cups of dip and a serving size of 2 tablespoons.

Nutrition