Well, we had our housewarming party this past weekend and even though it rained all day, we ROCKED! Lots of love flying around this place… live bluegrass music and dancing on the porch created a most memorable time for all (see some pics below). Most of my guests were my neighbors—born and raised in the Smoky Mountains. It was interesting serving them vegan fare since most of them are farmers and ranchers, raised on meat and potatoes… but they loved it! Of course, I'm totally bushed because, as usual, I made enough food for a small army.
One of my new party dishes I made for the event that I am just dying to share with you is this onion dip. It's AMAZING. Cashew-based so a little high in fat but it's just so yummy. When I was a kid my mom would make this dip using sour cream and a package of some strange concoction which I'm sure was filled with nasty ingredients and loaded with sodium.
This whole-food version is a take on my homemade cashew cream cheese. It's pretty easy to make and since the holidays will be here before we know it, I thought you may want to try this one out on your guests!
- 2 cups raw cashews
- 2 TBS plain vegan yogurt (check your health food store, it can be a little hard to find)
- 2 TBS dried, chopped onion
- 2 tsp onion powder
- 2 TBS tamari or other lower sodium soy sauce
- pinch of garlic powder
- pinch of sea salt or to taste (optional)
- Soak the cashews overnight.
- Rinse and place in a high-powered blender with 1/3 cup water and blend until smooth, scraping down the sides as needed. If it's too thick, add just a touch more water.
- Transfer to a glass bowl and mix in the remaining ingredients until well incorporated.
- Cover the bowl with a secured paper towel or cheesecloth and let sit out for about 24 hours. This will allow the mixture to culture.
- Refrigerate until serving time.
- Serve with chips, veggies, crackers or whatever you like!
Makes 2 cups. Enjoy!