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Paleo Sour Cream & Onion Dip - a luscious dip for chips and raw vegetables that's dairy-free, vegan, and paleo friendly. A healthier take on the classic dip!
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Lifestyle
Cuisine: American
Servings: 2 cups dip
Calories: 168kcal
Author: Julia

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