By: Susan Joy

This paleo French onion dip is so easy to make, it’s delicious and it’s the perfect appetiser. Once upon a time, I used to make it with cream cheese (which contained preservatives) and a packet of French onion soup, packed with MSG, anti-caking agent and artificial flavours. I’ve created a dairy-free version with no additives and I’m loving it. Serve with vegetable sticks or paleo/gluten-free crackers.

Serves: 1.5 Cups | Prep Time: 00:10 | Cooking Time: 00:00 *Plus 1 – 2 Hours to soak cashews


1 cup raw cashews, soaked in water for 1 – 2 hours
2 Tbsp olive oil
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp coconut aminos
3/4 cup natural coconut yoghurt
2 Tbsp dried flaked/minced onion(s)
1 tsp onion powder
1/2 tsp garlic powder
1/2 – 3/4 tsp fine sea salt, to your taste
1/3 tsp black pepper, ground
1 Tbsp finely chopped parsley, plus extra to sprinkle on top


Drain the soaked cashews and rinse well.

Add the cashews, olive oil, apple cider vinegar and coconut aminos to a high-speed blender. Blend on medium to finely chop the nuts, you may need to use a tamper stick or stop and scrape down sides with a spatula. Add the coconut yoghurt to the nuts and blend on high until you have a smooth consistency.

Add the dried flaked onions, onion powder, garlic powder, salt and pepper and blend for 5 seconds to mix well. It’s nice to have some of the dried onion bits in the dip for texture or you can blend a little longer. Remove the blender jug and stir in the parsley by hand.

Transfer the dip into a small serving bowl, cover and place in the fridge for 30 – 60 minutes to allow the flavours to come out.

Serve sprinkled with a little extra chopped parsley on top and a variety of vegetable sticks or paleo crackers to eat with the dip.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.

Feature image: Photo by Susan Joy.