Vegan Caramelized Shallot Dip – a flavorful favorite for any holiday, game day, or Tuesday! works with most allergies – soy, gluten, dairy and egg free!
A Cozy Fall Recipe
I like what October smells like.
As much as I love Love LOVE summertime, this is the time of year I am craving fall and everything it entails. Boots, scarves and warm snuggly sweaters.
Spicy warm apple cider.
Cooler temperatures and smoky scented evenings.
Comfort foods and my slow cooker having a permanent place on my counter.
Vegan Caramelized Shallot Dip
We are still enjoying light and fresh flavors of the summer, but I am also beginning to make more comfort foods as well. Heavier, warmer, creamier, heartier.
Sometimes I am serving these contrasts side by side – when we had friends over recently, I served the heirloom tomato bruschetta alongside a creamy dip.
I love dip. Dippy dip dip. Here it goes down, down into my belly.
I have memories from childhood of those short squat tubs of dip, rare in our fridge but when they were there? I’d go dippin’ for sure! Usually after a grown up party or when Uncle Dudley would visit, there would be leftover onion dip and the perfect accompaniment – ruffled potato chips.
Ah.
My own grown up parties sometimes have crostini in place of those tasty ruffled chips – sometimes – just as often when this dip is served? You will find a large ruffled edge glass bowl of ruffled potato chips.
Yep. The ruffled edge glass bowl is the perfect serving container.
Vegan Caramelized Shallot Dip
dairy, egg, soy, oil, and gluten free, vegan
YIELD: 1 cup / 4 servings
INGREDIENTS:
6 whole shallots (full bulbs, depending on size), peeled and sliced fine
2 garlic cloves, minced fine
2 1/2 cups raw cashews
1/4 cup cashew milk
juice of 1 lemon (about 2 tablespoons)
sea salt and pepper
INSTRUCTIONS:
Over low heat, sauté shallots and garlic slowly in a bit of water until they caramelize (12-17 minutes), set aside to cool.
In blender, combine cashews, milk, and lemon juice. Blend on high until creamy smooth.
Transfer to a bowl and stir in garlic and shallots. Salt and pepper to taste.
Serve with veggies and crunchy toasts or crackers.
I love dip.
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.
printable Vegan Caramelized Shallot Dip recipe:
Vegan Caramelized Shallot Dip
Vegan Caramelized Shallot Dip - a flavorful favorite for any holiday, game day, or Tuesday! works with most allergies - soy, gluten, dairy and egg free!
Ingredients
- 6 whole shallots (full bulbs, depending on size), peeled and sliced fine
- 2 garlic cloves, minced fine
- 2 1/2 cups raw cashews
- 1/4 cup cashew milk
- juice of 1 lemon (about 2 tablespoons)
- sea salt and pepper
Instructions
- Over low heat, sauté shallots and garlic slowly in a bit of water until they caramelize (12-17 minutes), set aside to cool.
- In blender, combine cashews, milk, and lemon juice. Blend on high until creamy smooth.
- Transfer to a bowl and stir in garlic and shallots. Salt and pepper to taste.
- Serve with veggies and crunchy toasts or crackers.
Notes
dairy, egg, soy, oil, and gluten free, vegan
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Nutrition Information:
Yield:
4Serving Size:
1/4 cupAmount Per Serving: Calories: 220Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 211mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 7g
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Matt says
great recipe, thanks for sharing. making again this weekend.
spabettie says
you are welcome, Matt – enjoy!
spabettie says
hi Alexis… I am sorry, I’m not sure why it didn’t thicken. it does take several minutes with a high power blender, but it does get there. if you are wanting to thicken the existing dip you made, maybe add more oil (just blend oil alone on highest power, until it is whipped thick). for a new batch, I would reduce the amount of milk – start with 1/4 cup and work up from there. hope this helps?
Matt says
I have the same problem too. No matter how long I blend its still soupy.
Kristina Sloggett says
I am sorry to hear this, Matt – I am going to make this again soon to see why this has happened more than once, and report back with the result. Both times I have made this, I placed it in the fridge, that may have helped it set. (mine was not soupy, though, it was a thicker consistency even before refrigeration). thanks for the feedback.
Lauren Adams says
Wow, this looks great – I am definitely getting excited for Halloween, and already have a fall-type of feeling! It’s definitely in the air.
So glad I found this via Pinterest 🙂
spabettie says
hi Lauren – happy you found me too! 🙂
yes… the days are still very warm here, but the evenings and nights get cool and cold – the other night it smelled like fall and I was so happy!
Lindsay says
I am a huge fan of caramelized onion dip so I bet this is amazing too!
spabettie says
very similar flavor! 🙂
Char @ www.charskitchen.ca says
“Here it goes down. Down into my belly.” <—hahahahaha! awesome. So adorable.
Much as I love summertime, I'm also looking forward to fall. My man gets home Sept 1st (after being gone since June!!) and I'm looking forward to a new semester. And comfort foods (which have been happening a lot lately, too). And Hallowe'en. I already know what I'm gonna be! 😀 <3
spabettie says
ooooh, Halloween! I can’t wait to hear more! I know what I want to do… I need to start soon though if I’m going to pull it off 😀