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The SimplyRaw Kitchen Sour Kream and Onion Dip Recipe

One of the scariest things about committing to a certain way of eating, be it Paleo, gluten-free, vegan, raw or anything else, is the idea of never eating certain foods again. Or, if you can find them in a form that meets your dietary restrictions, it might be really highly processed, filled with other ingredients you don’t necessarily want (like soy), or it just might be, you know, gross.
One of the coolest things about the cookbook I just reviewed, The SimplyRaw Kitchen: Plant-Powered, Gluten-Free, and Mostly Raw Recipes for Healthy Living is that it not only provides delicious new recipes, but it also offers raw vegan replacement recipes for favorite foods you might have trouble saying good-bye to. Foods like cheese (or, when made from nuts for these recipes, “cheeze“), milk (almond, hemp, or coconut “mylk”), and cream pies (you guessed it: “kream”).
The SimplyRaw Kitchen folks were kind enough to share a Sour Kream and Onion Dip recipe. Author Natasha Kyssa loved sour cream so much as a kid that she sometimes ate it straight from the container, so it’s a good bet that this is a pretty tasty vegan substitution!

sour kream and onion dip

Sour Kream and Onion Dip Recipe

Makes about 1 1/2 cups
2 cups cashews, soaked for 30 minutes or more
1 cup purified water
1 teaspoon Himalayan salt
2 teaspoons onion powder
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/4 cup granulated onions
1 tablespoon extra virgin olive oil, to drizzle
In a blender or food processor, combine all ingredients except granulated onions and garnish. Transfer to a serving bowl and stir in granulated onions. Drizzle with a touch of oil to garnish.
Note: Dip will thicken after being refrigerated.
Do you have any favorite healthy substitutions for not-so-healthy treats? —Kristen

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