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Ask For It: Gather’s French Onion Dip
September 11, 2025
Category
Appetizers & Sides
Ask For It
Recipes
Snacks
Notes
It can be hard to find a really good dip when you are vegan and the French onion one that Gather serves hits the spot. Do you think they would mind sharing the recipe so I can bring it to the next party I go to and impress the nonvegans, too? — Sarah Simms, Milwaukee, WI
Ingredients
- For the Dip:
- 10 yellow onions, julienned
- 2 tablespoons rice bran oil
- 1 tablespoon smoked paprika
- 1/4 cup garlic, minced
- 1/2 cup red wine
- 1/8 cup soy sauce
- 1/8 cup agave
- 1 pint cashew cheese*
- Toasted bread, arugula and pickled radish, for serving
- For the cashew cheese:
- 1 pound raw cashews
- 4 cups rejuvelac
- 8 cups of water
Instructions
- For the cashew cheese: Soak the cashews in rejuvelac and water for 3 to 4 days, drain (reserving some of the water) and puree until smooth, thinning with the reserved water as needed until you have the consistency of hummus.
- For the French Onion Dip: In a large saucepan over medium-high heat, caramelize the yellow onions in the oil until they start to brown, then lower the heat and continue to cook for about an hour or until they are a deep brown. Add the paprika and minced garlic, and sauté until fragrant. Add the red wine to deglaze the pan, continue to cook until the sauce has reduced by about 3/4 the liquid. Remove from heat and add the soy sauce and agave. Stir and allow the mixture to cool and come together.
- Once the onions are room temp, add the cashew cheese and combine completely. Place onion mixture in a cast-iron skillet and reheat in a 350 F oven until warm and bubbly.
