Paleo Sour Cream & Onion Dip

5 from 1 vote

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

Cook Time8

Total Time23

Course: Lifestyle

Cuisine: American

Keyword: dairy-free dip, paleo sour cream and onion dip, vegan dip recipe, vegan queso recipe

Servings: 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