Caramelised Onion Dip with Cashew Sour Cream

Clive's Pies

There's more where this came from!

Ingredients

200 g yellow onion, diced
1 tbsp olive oil
2 cloves garlic, crushed or grated
1 pinch of smoked paprika powder
1-2 tbsp pickle juice
Salt and pepper, to taste
Fresh parsley, to garnish

For the vegan sour cream:
200 g cashew nuts
200 ml water
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1⁄2 tsp sea salt
100ml vegan yoghurt

Recipe from our friends at Clive’s Pies & Romy London

This rich and tangy vegan sour cream with caramelised onions is the perfect complement to your favourite pie or sharing quiche from Clive’s Pies – organic, one hundred per cent plant-based and totally delicious.

Prep time: 15 minutes

Cook time: 40 minutes

Serves 8

Method

Place the cashews into a medium-size saucepan, cover with water and bring to a boil. Simmer on low heat for 20 minutes or until the cashews are softened. Drain and rinse.
Transfer the cashews into a high speed blender alongside water, vinegar, lemon juice and salt. Process on high-speed until really smooth.
Stir through the vegan yoghurt and set aside the vegan sour cream.
In the meantime, heat the olive oil in a skillet over medium heat and add the diced onion. Cook for roughly 5 minutes, stirring regularly, then add the grated or crushed garlic.
Add a splash of water to the skillet and keep cooking for 15-20 minutes, adding more liquid if needed, until the onions are caramelised.
In a bowl, combine the vegan sour cream with the onions and garlic, then stir through the paprika powder and pickle juice. Season to taste with salt and pepper and serve garnished with fresh parsley on top.

Recipe & photo: Romy London