I first read about [Onion Cream] early in 2016, and I was so excited that I tried the recipe immediately. Wow! The stuff was like onion fluff! Super delicious, and it’s kind of hard to believe that contains so few ingredients.
It was the first thing that came to mind when developing the recipe for a creamy, nut-free spinach and artichoke dip. It’s been through a few incarnations, but I’m really satisfied with this latest version, which uses no oil, and also waste free by roasting the garlic directly in their skins.
Use this Roasted Garlic & Onion cream in vegan soups, dips, or anywhere you need an ingredient with a savoury, yogurt like consistency; it also stands on it’s own as a delicious onion dip for chips! If nut allergies are not a concern, you can also substitute cashews for sesame seeds.
Roasted Garlic & Onion Cream (vegan, allergy-friendly)
- 1 whole medium-sized onion halved; 1/2-3/4 cup
- 1 bulb garlic slice off the top to reveal the cloves
- 1/2 tsp salt
- 1/2 cup hulled sunflower seeds rinsed well with warm water
- 1/3 cup unsweetened dairy-free milk hemp, soy, oat rice
Place prepared onion and garlic into a small, oven-proof dish. Add one inch of water, and bake at 375F for 45 minutes or until garlic bulb is browned and soft, and the onions are roasted.
Add roasted onions and garlic, salt, sunflower seeds, and non-dairy milk into a high-speed blender or food processor, and blend until creamy. Keeps for about a week in the refrigerator in an airtight jar.