Key Ingredient Insights

Each component of this dip plays a crucial role in achieving its perfect flavor and texture. Understanding these ingredients will help you make the best possible dip.

• Cashews: These unsung heroes are the secret to the dip’s incredible creaminess. When soaked, cashews soften significantly, allowing them to blend into a velvety-smooth base that perfectly mimics the texture of traditional sour cream-based dips. Always opt for raw, unsalted cashews for the cleanest flavor.
• Zucchini: Roasting transforms humble zucchini into a tender, flavorful ingredient, adding body and a subtle sweetness to the dip. It’s crucial to use zucchini over more watery alternatives like yellow squash, which can make the dip too thin and seedy. In a pinch, roasted eggplant could serve as an acceptable substitute, though it will impart a slightly different flavor profile.
• Garlic: While the recipe calls for a generous amount of garlic, don’t be alarmed! Roasting the cloves mellows their pungent bite, making them sweet, nutty, and easily digestible. This process infuses the dip with a deep, aromatic complexity that raw garlic simply can’t achieve.
• Lemon Juice and Apple Cider Vinegar: The acidic duo of fresh lemon juice and apple cider vinegar is essential for balancing the rich, savory flavors of the roasted vegetables and creamy cashews. They add a bright tang that prevents the dip from tasting heavy and elevates it to perfection.
• Onions: Naturally, onions are paramount to an “onion dip.” Roasting them brings out their inherent sweetness and creates those irresistible crispy bits that add texture and depth. While red onions or leeks could offer a similar flavor profile, skipping this crucial ingredient altogether would result in a creamy dip that lacks the distinctive character of a true onion dip.
• Spices: A thoughtfully chosen blend of spices enhances the dip’s overall profile.
  • Turmeric: Beyond providing a beautiful golden hue, turmeric is celebrated for its powerful anti-inflammatory properties, making this dip even more beneficial.
  • Cayenne Pepper: Just a touch of cayenne adds a subtle warmth and a gentle kick, complementing the savory notes without overpowering them.
  • Sea Salt: Essential for seasoning, sea salt brings all the flavors together, making them pop. Adjust to your personal preference.
• Olive Oil: A good quality extra virgin olive oil is used to roast the vegetables, helping them caramelize and imparting a rich, fruity note. It also contributes to the overall silky texture of the dip.

Crafting Your Creamy Vegan Onion Dip: A Step-by-Step Guide

Making this exceptional dip is a rewarding process. The key lies in the roasting of the vegetables and ensuring the cashews are perfectly blended. Follow these detailed steps for a flawless result.

1. Prepare the Cashews

For the creamiest dip, soaking your cashews is a non-negotiable step. If you can plan ahead, soak them in cool water for at least 4 hours, or even overnight. This allows them to fully hydrate and soften. If you’re short on time, a quick soak method works wonderfully: simply pour boiling water over the cashews and let them sit for about 45 minutes while you prepare and roast the vegetables. This rapid soaking technique ensures they’re tender enough for a smooth blend.

2. Preheat and Prep Your Baking Sheet

Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet (often called a half-sheet pan) with unbleached parchment paper. This prevents sticking and makes cleanup a breeze. Using a large sheet ensures your vegetables aren’t crowded, which is crucial for proper roasting and caramelization.

Wash your zucchini thoroughly and trim off both ends. Carefully cut each zucchini in half lengthwise. Arrange the halved zucchini on the prepared baking tray, leaving space between them.

Prepare your onions by cutting them in half through the root end. Peel off the papery outer layers. Place each onion half cut-side down on a wooden board and slice them thinly. Transfer the sliced onions to the same baking tray, spreading them out as much as possible.

Gently pull the cloves of garlic off their head, but leave their papery skins intact. Add the garlic cloves to the baking tray with the zucchini and onions. Drizzle a generous amount of olive oil evenly over all the vegetables.

Using your hands, gently rub the olive oil all over the zucchini halves, then turn them cut-side down on the tray. Toss the sliced onions and garlic cloves to ensure they are evenly coated with oil as well. Spread all the vegetables into a single layer to promote even cooking and browning.

3. Roast the Vegetables to Perfection

Bake the prepared vegetables in the preheated 375°F (190°C) oven for approximately 40 minutes. The vegetables are ready when the zucchini and onions are tender and easily pierced with a fork, and the onions have taken on a lovely golden-brown, caramelized color. Don’t rush this step, as proper roasting is crucial for the dip’s flavor profile.

Once roasted, carefully remove the tray from the oven. Set aside about two tablespoons of the crispiest, most flavorful onion slices. These will be chopped and folded into the dip just before serving, adding a wonderful textural contrast and an extra burst of caramelized onion flavor.

4. Prepare the Creamy Cashew Base

Drain your soaked cashews thoroughly and rinse them well under cold water. Transfer the rinsed cashews to a high-speed blender (such as a Vitamix) along with ½ cup of fresh water. Process on high speed until the mixture is incredibly smooth and creamy, like a thick, luxurious paste. This may take a couple of minutes, and you’ll likely need to stop and scrape down the sides of the blender a few times to ensure everything is fully incorporated.

Once the cashew cream is perfectly smooth, add the sea salt, cayenne pepper, and ground turmeric to the blender. Secure the lid and blend again until all the spices are thoroughly incorporated, and the mixture takes on a beautiful, uniform color and aroma.

5. Combine and Blend the Dip

Allow the roasted garlic cloves to cool just enough so you can handle them comfortably. Gently squeeze the soft, roasted garlic pulp out of their papery skins directly into the blender with the cashew mixture. Then, add the roasted zucchini and all of the roasted onions, reserving only the crispy onion pieces you set aside earlier.

Blend the entire mixture on high speed. This might require patience! Stop, scrape down the sides of the blender, and blend again. Continue this process until you achieve a completely uniform, incredibly smooth, and creamy texture. There should be no discernible chunks of vegetables. Transfer the finished dip to an airtight container and place it in the refrigerator for a minimum of one hour. Chilling allows the flavors to meld and deepen, resulting in a more robust and satisfying dip.

6. Final Touches and Serving

Just before serving, retrieve the chilled dip from the refrigerator. Finely chop the crispy onion pieces you set aside earlier. Stir most of these chopped onions into the dip by hand, saving a small handful for sprinkling on top as a garnish. For an extra touch of visual appeal and flavor, garnish the dip with a sprinkle of paprika and a scattering of fresh herbs. Fresh parsley adds a bright, herbaceous note, but finely chopped chives or the green ends of scallions would also be delightful. Serve immediately with your favorite dippers!

Expert Tips for the Best Vegan Onion Dip

• Avoid Crowding the Pan: For optimal roasting and caramelization, ensure your vegetables are spread in a single layer on the baking sheet. If your tray isn’t large enough to accommodate all the zucchini, onions, and garlic without crowding, use two trays. Crowded vegetables will steam rather than roast, resulting in a less flavorful and softer texture, which won’t puree into the creamy dip you desire.
• Ensure Tender Vegetables: The success of this dip hinges on the tenderness of your roasted vegetables. After 40 minutes, test the zucchini and onions with a fork. If they don’t pierce easily and feel soft, return them to the oven for another 5-10 minutes. Properly roasted vegetables are key to a smooth, flavorful dip.
• Blend Thoroughly: Patience is a virtue, especially when blending. Scrape down the sides of your blender frequently and continue blending until the dip is utterly smooth and uniform. High-speed blenders like a VitaMix make this task easier and quicker, but a standard blender will also achieve the desired consistency with a bit more time and attention. The goal is no discernible chunks for that luxurious mouthfeel.
• Embrace Nostalgia with Chips: Yes, absolutely scoop up this amazing dip with classic ridged potato chips! For a healthier touch, look for brands that cook their chips in olive oil or avocado oil. Remember, balance is crucial here; it’s perfectly fine to enjoy some indulgent chips alongside a vibrant array of fresh vegetables.
• Optimal Crudités Presentation: When preparing your vegetable dippers, cut your crudités into wider, sturdier strips. This provides a larger surface area, making it easier to scoop up a generous amount of this thick and creamy dip without breaking your veggies. Think substantial slices of bell peppers, cucumbers, carrots, and celery.
• Make-Ahead Magic: This dip is fantastic for meal prepping or entertaining as it can be made a day or two in advance. In fact, the flavors often deepen and improve after a day in the refrigerator, making it an even more robust and delicious treat.
• Storage Savvy: Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. It’s not recommended to freeze this dip, as the creamy texture from the cashews can change upon thawing.

Did you know that leaving a comment and rating recipes is one of the best ways to support your favorite food bloggers and content creators? If you made this delightful vegan roasted zucchini and onion dip, please consider sharing your feedback by leaving a five-star rating below and a comment detailing your experience. We love hearing from you! Additionally, we encourage you to share your beautiful photos of the finished dish on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein so we can celebrate your culinary success!

📖 Recipe

Roasted Zucchini and Onion Dip

Author:
Debra Klein

This vegan onion dip is made with roasted zucchini, onions, and garlic. An easy recipe that uses cashews to thicken up this delicious plant-based dip, which is low in carbs and calories, incredibly smooth, and bursting with flavor.

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Prep Time

10 minutes
mins

Cook Time

40 minutes
mins

Refrigeration

1 hour
hr

Course
Appetizer

Cuisine
American

Servings
32

Calories

39
kcal

Equipment

• Vitamix Blender
• Large Rimmed Baking Sheet

Ingredients

• 1
  cup
  raw cashews
  soaked in boiling water
• 2
  large
  onions
  approx: 1 lb or 3 cups sliced
• 3
  medium
  zucchini
  about 1.25 lbs.
• 10
  cloves
  garlic
  large
• 2
  tablespoon
  olive oil
  extra virgin
• 2
  tablespoon
  lemon juice
• 1
  tablespoon
  apple cider vinegar
• ½
  teaspoon
  ground turmeric
• ½
  teaspoon
  sea salt
• ⅛
  teaspoon
  cayenne pepper

Instructions

1. Pour boiling water over cashews in a bowl and let them soak while you prep and roast the vegetables. This quick-soak method will soften them perfectly for blending.
2. Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with unbleached parchment paper to prevent sticking.
3. Wash the zucchini and trim off the ends. Cut each zucchini in half lengthwise, then arrange the halves on the prepared baking tray.
4. Halve the onions, cutting through the root end. Remove the papery outer layers. Place each onion half cut-side down on a wooden board and slice them thinly. Add the sliced onions to the same baking tray, spreading them out to form an even layer.
5. Add the whole garlic cloves (with their skins intact) to the tray with the other vegetables.
6. Drizzle all the vegetables generously with olive oil. Use your hands to rub the oil over the zucchini, then turn them cut-side down. Toss the onions and garlic to ensure they are evenly coated, then spread them out evenly across the pan in a single layer.
7. Bake in the preheated oven for approximately 40 minutes, or until the zucchini and onions are tender and lightly caramelized.
8. While the vegetables roast, drain the soaked cashews and rinse them well. Place them in a high-speed blender along with ½ cup of fresh water. Blend on high for about a minute, then scrape down the sides and blend again until completely smooth and creamy. Add the turmeric, salt, and cayenne pepper, then blend once more until well incorporated and the mixture is vibrant in color.
9. Once the roasted garlic cloves have cooled enough to handle, squeeze the soft pulp directly into the blender with the cashew mixture. Add the roasted zucchini. Set aside about two tablespoons of the crispiest roasted onion slices to chop and add later, then add the remaining roasted onions to the blender.
10. Blend on high for a full minute. Stop, scrape down the sides of the blender, and blend again until the dip reaches an utterly smooth and creamy texture. Transfer the finished dip to a bowl. Finely chop the reserved crispy onion pieces and stir most of them into the dip by hand, saving a few to garnish the top.
11. Refrigerate the dip for a minimum of one hour to allow the flavors to meld and the dip to firm up. Before serving, garnish with the remaining chopped crispy onion pieces. OPTIONAL: For an enhanced presentation and flavor, sprinkle with fresh herbs (like parsley or chives) and a dusting of smoked paprika.

Notes

Nutritional information is an estimate based on one recipe yielding approximately 4 cups of dip, with a serving size of 2 tablespoons.

This recipe is naturally gluten-free and dairy-free, making it suitable for various dietary needs.

Nutrition

Calories:
39
kcal


Carbohydrates:
3
g


Protein:
1
g


Fat:
3
g


Saturated Fat:
0.5
g


Polyunsaturated Fat:
0.4
g


Monounsaturated Fat:
2
g


Sodium:
39
mg


Potassium:
94
mg


Fiber:
1
g


Sugar:
1
g


Vitamin A:
40
IU


Vitamin C:
5
mg


Calcium:
8
mg


Iron:
0.4
mg

Note

The nutrition calculations were done using online tools and are approximate. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.

Did you make this recipe?
Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!