Caramelized onions and cheese dip – gluten-free

MY VERSION OF ONION DIP USING MY CARAMELIZED ONIONS RECIPE AND MY EASY GOOEY STRETCHY VEGAN CHEESE⎜GLUTEN FREE
• FOR THE CARAMELIZED ONIONS:
• 4 large onions
• 1/4 cup olive oil
• 2 teaspoons brown sugar
• 1 tablespoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon of Worcestershire sauce
• FOR THE GOOEY MELTABLE CHEESE:
• 1/2 cup of soaked raw cashews
• 1 1/2 cups of plant-based milk (I have used soya milk)
• 2 tablespoons of nutritional yeast
• 1 teaspoon salt
• 2 teaspoons white wine vinegar
• 1 teaspoon onion powder
• 2 to 3 tablespoons of sour starch, or tapioca starch or 2 teaspoons of psyllium husks in 6 teaspoons of water)
• 1/4 cup of neutral taste oil or 1/4 cup of full-fat coconut cream
• 1 teaspoon agave syrup or maple syrup
• Fresh or dried parsley or scallions
• 1/5 cup of dry white wine (I've used Chardonnay)

Instructions

  • 1.
    FOR THE CARAMELIZED ONIONS:
  • 2.
    Add the sugar, salt, and baking soda to the onions, mix to combine, and let it rest for about 15 minutes.
  • 3.
    Add the onions to a large skillet, in high heat, and stir for 15 minutes. Deglaze the pan with sherry vinegar and a bit of water, then lower the heat to medium-low and let it cook for 15 to 20 minutes more Now, this is optional but I highly recommend you to add 1/5 cup of white wine 3 minutes before turning the heat off, gives a very elegant taste to the dip.
  • 4.
    FOR THE GOOEY MELTABLE CHEESE:
  • 5.
    Add all the ingredients into a high-speed blender cup, blend until smooth, then add to a pot, in medium heat and stir until it gets firm and stretchy, this will take about 5 to 7 minutes. Add to the pizza top along with your favorite ingredients, add the pizza to the oven and enjoy it!
  • 6.
    FOR THE DIP:
  • 7.
    Add the caramelized onions to the cheese, mix to combine, adjust the salt and acidity, add it to a serving bowl or an oven-safe pan if you decide to serve it hot, add some dried or fresh parsley or scallions to the top and enjoy it!
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