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Homemade Paleo Sour Cream & Onion Dip (or queso) recipe image

Paleo Sour Cream & Onion Dip (or queso)

This Paleo Sour Cream & Onion Dip is creamy, flavorful, and perfect for any gathering!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Paleo, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 2 cups raw cashews soaked overnight
  • 1 heaping cup cauliflower florets steamed until tender
  • 1/3 cup lemon juice freshly squeezed
  • 2/3 to 1 cup unsweetened cashew milk adjust for thickness
  • 2 cloves garlic fresh
  • 1 stalk green onion chopped
  • 3 tablespoons nutritional yeast
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt

Equipment

  • High-speed blender or food processor
  • Measuring cups and spoons
  • Steamer basket
  • Spatula
  • Bowl for serving

Method
 

Instructions:
  1. Start by soaking your raw cashews in water for at least 4 hours, or ideally overnight.
  2. While the cashews are soaking, steam the cauliflower florets until tender, about 5-7 minutes.
  3. In a blender or food processor, combine the soaked cashews, steamed cauliflower, lemon juice, cashew milk, garlic, green onion, nutritional yeast, ground cumin, and sea salt.
  4. Blend on high until the mixture is silky smooth and creamy, scraping down the sides as needed.
  5. Give your dip a taste and adjust seasoning with more salt, lemon juice, or nutritional yeast if desired.
  6. Transfer the dip to a serving bowl, garnish with extra chopped green onions, and serve with veggie sticks or chips.

Notes

  • Ensure to soak the cashews long enough for a creamy texture.
  • Store leftovers in an airtight container for up to 5 days.
  • Add spices or herbs to customize the flavor.