Onion dip is one of those childhood guilty pleasures I could eat with a spoon, never mind the chips. You can enjoy this irresistible, healthy updated version without guilt, even though it tastes like the old-fashioned variety. Yellow onions are recommended for their more intense flavor. Cooking them low and slow, until they’re caramelized, releases their natural sugars and makes them extra sweet and flavorful. Serve this dip with all your favorite dippables, such as crudité or chips.


½ cup whole raw cashews

1 ¼ cups plain unsweetened soymilk

1 Tbsp. vegetarian beef-flavored bouillon powder or base

2 tsp. onion powder

¼ cup refined coconut oil, melted

1 ½ tsp. lactic acid powder (order online)

1 Tbsp. extra-virgin olive oil

3 cups diced yellow onions

A few chives for garnishing


1. Boil the cashews for 10 minutes. Rinse them and drain them.

2. Add the cashews, soymilk, bouillon powder, and onion powder to a blender and process on high speed for 2 minutes.

3. With the blender running on high speed, add the coconut oil in a slow stream.

4. Reduce the speed to low and add the lactic acid powder. The sour cream will thicken quickly. Turn the blender off and do not continue to process once thickened. Transfer the sour cream to a bowl and place it in the refrigerator until you’ve finished cooking the onions.

5. In a sauté pan, cook the onions in the olive oil on medium-low heat for about 20 to 30 minutes, stirring often and lowering the heat if necessary, until they are golden brown. Add a little water from time to time as necessary to keep the onions from scorching and to help them cook down.

6. Stir the onions into the sour cream, reserving a few for garnish.

7. Chill overnight for the best flavor. Garnish with some of the fried onions and a few snipped chives for color.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.