Deacon Pat's Guilt Free French Onion Chip Dip

One of the things that I missed going plant based was the onion chip dip that my Mom used to make.  So I decided to experiment a bit and came up with this recipe that even my daughter says is “awesome.”  It takes a little more planning and time but it is well worth it.

                                                                                      

1 cup of RAW cashews (Drained after soaking for 2 hours if using a regular blender)

   (Use raw cashews, not salted ones.  These can be found in the nut section in the produce dept.)

12.3 oz container of Silken Tofu (Firm)

½ lemon – juiced

1 tsp. of onion powder

1 tsp. garlic powder

½ medium sweet onion grated

1/3 to ½ package of Lipton Onion Soup Mix

Place all ingredients except the grated onion and soup mix in a blender.

(If using a regular blender, soak the cashews for 2 hours then drain before blending with other ingredients.  If using a high speed blender like a VitaMix, then you do not need to soak the cashews first.)

Blend ingredients until smooth and creamy.  (High speed blender about 3 minutes.  A regular blender about 7-10 minutes.)

Grate in the ½ medium onion and add the Lipton onion soup mix and mix thoroughly with a spoon.

Refrigerate for about 2 hours to allow the flavors to blend.  Adjust seasonings to taste.