Servings: 2 cups dip
Paleo Sour Cream & Onion Dip
Love sour cream and onion dip?! Now you can enjoy a whole food version that is dairy-free and made with all natural ingredients!
Ingredients
- 2 cups raw cashews soaked overnight
- 1 heaping cup cauliflower florets steamed
- 1/3 cup lemon juice
- 2/3 to 1 cup unsweetened cashew milk see note*
- 2 cloves garlic
- 1 stalk green onion
- 3 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
Instructions
- Place the raw cashews in a bowl and cover them with 2 inches of water. Leave on the counter to soak overnight. Strain and pat dry.
- Steam the cauliflower for 5 to 8 minutes, until tender when poked with a fork.
- Add all ingredients for the dip to a blender or food processor. Start with 3/4 cup cashew milk and use up to 1 cup if necessary. Note: adjusting the amount of nut milk determines the thickness of the queso. For a very thick queso, use ½ cup nut milk.
- Blend until completely smooth and no clumps are visible.
- Taste dip for flavor add additional green onion and/or sea salt to taste.
Notes
*Adjust amount of cashew milk based on desired consistency of dip. For thinner dip, use 1 cup of cashew milk. Substitute unsweetened almond milk for cashew milk.
Nutrition
Serving: 1Serving, Calories: 168kcal, Carbohydrates: 11g, Protein: 5g, Fat: 12g, Fiber: 1g, Sugar: 2g