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Vegan Cookbook Reviews

Caramelized Onion Dip & Vegan Casseroles

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Vegan Casseroles by Julie HassonI have been a fan of Julie Hasson’s work for a long time now. If I were to make a top ten list of favorite cookbooks, her comfort food tome, Vegan Diner, would definitely have a place. (The reuben, Smoky Soy Curls, Chicken-style Seitan, and Creamy Sage & Pepper Gravy are just a few of my top picks. My full reviews are here and here.) Now Julie is back again with a cookbook that’s just in time for fall and winter gatherings with a slew of cozy meals in the form of casseroles.  It is chockfull of gorgeous photos and tempting recipes.

Vegan Casseroles has recipes that span from appetizers through desserts. There are cheesy indulgences like Nacho Tots Casserole, old standards like Very Veggie Pot Pie, and classics like Green Bean Casserole. (To my mind, it’s not Thanksgiving without green bean casserole. I’ll be giving her recipe a whirl this year.) Unlike casseroles of yore, these recipes don’t use a base of condensed soups that come out of a can with a squishy plop. Instead, the sauces are homemade, often using a base of cashews for creaminess.

Zucchini Basil Lasagna - Vegan Casseroles by Julie HassonOne of the most well-known and beloved one-dish meals is lasagna. Truth be told, I’d never made lasagna before. I’m usually just cooking for two, and most lasagna recipes are designed with a small army in mind. Plus, David has always been in the anti-lasagna camp, saying that it was too gooey. (He’s averse to that texture in food.) David is also lukewarm about zucchini, and so he surprised me when he said he was up for trying the Zucchini Basil Lasagna.

Zucchini Basil Lasagna - Vegan CasserolesThe nice thing about the Zucchini Basil Lasagna recipe is that it makes enough for 4 to 6. That’s the perfect amount for our family of two, guaranteeing leftovers for the next day. The lasagna noodles don’t have to be cooked ahead of time and instead soften right in the sauce, erasing concerns over torn noodles. I used handmade lasagna noodles from my favorite local pasta maker.

Zucchini Basil Lasagna - Vegan Casseroles by Julie HassonJulie gives the option of making the sauce from scratch or buying jarred. I made it from scratch with the recipe, Quick Tomato Basil Sauce. I made just one change. I prefer spaghetti sauces not to be sweet, and so I omitted the sugar and added a teaspoon of balsamic vinegar to round it out instead. It worked beautifully.

Zucchini Basil Lasagna - Vegan CasserolesThe tofu cheese inside was addictively good right out of the food processor, and I could see myself making it alone simply for the purpose of spreading it on crackers.  We had some Upton’s Italian seitan sausage on hand, and so I added a couple handfuls of that too to the layers of noodles.

Zucchini Basil Lasagna in Vegan CasserolesRoasted Brussels Sprouts with Caramelized OnionsThe lasagna baked for an hour and came out beautifully. I needn’t have worried about David’s past dislike of lasagna. He not only finished his first helping but went back for seconds. It was an absolutely delicious dish that would be dinner party-worthy, but is easy enough to be weeknight-friendly (especially if one used jarred pasta sauce). I served it with roasted Brussels sprouts.

Baked Tapenade & Caramelized Onion DipAs I mentioned earlier this week, I took a couple of dishes from Vegan Casseroles to a pumpkin-carving gathering. I brought Baked Tapenade with a crusty baguette and Caramelized Onion Dip with potato chips.

Baked Tapenade - Vegan Casseroles by Julie HassonWith just 5 ingredients, the Baked Tapenade comes together quickly with ingredients that I always have in my pantry. I liked its inclusion of both olives and capers for their briny flavor. The tapenade is then baked for 15 to 20 minutes and served warm.

After the party, I used leftover tapenade on crackers as a snack and then later added dollops of it to a pizza, which was fantastic. The tapenade was fast and tasty, and would be a great dish to have on hand all the time for slathering on sandwiches, adding interest to wraps, or tossing with pasta.

Caramelized Onion Dip - Vegan Casseroles by Julie HassonThe Caramelized Onion Dip is like an adult version of the onion dip you grew up eating. It is made with a base of cashews for creamy sweetness, seasoned with onion granules and dried onion, and topped with caramelized onions. The dip is made with white wine, and so there are undertones of wine. (If you’re not a wine fan, I bet it would also be good with vegetable broth instead.)

There are still loads of recipes left that I want to try, and now that the weather is turning colder, I have a feeling this book is going to be seeing a lot of use.

The publisher, Running Press, has allowed me to share the onion dip recipe with you today, and you can try it for yourself. Get your potato chips ready!

Caramelized Onion Dip - great with potato chips!

Serves 8

Caramelized Onion Dip

This dip is adapted from a recipe by Dan and Annie Shannon in Betty Goes Vegan. No one will ever guess that it’s not full of sour cream, but heart-healthy creamy cashews instead. I doubled the onion-y goodness with dried chopped onion, which will totally remind you of the quintessential French onion dip. Serve this old-school style, with ruffled potato chips on the side. Prepare to be wowed!

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Ingredients

  • 2 cups raw unsalted cashews, soaked for at least 2 hours and drained
  • 1/2 cup white wine
  • 1/2 cup warm water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, pressed or finely minced
  • 1 tablespoon granulated onion
  • 1 tablespoon plus 1 teaspoon Bragg liquid aminos or low-sodium tamari or soy sauce
  • Fine sea salt to taste
  • 2 tablespoons dried chopped onion
  • 1 tablespoon olive oil
  • 1 jumbo or 2 small sweet onions, cut into quarters and thinly sliced
  • Few pinches granulated sugar

Instructions

  1. In a powerful blender, combine the cashews, wine, water, lemon juice, garlic, granulated onion, and Bragg liquid aminos. Blend until the mixture is super-smooth and creamy, and there are no traces of graininess from the nuts. This will take a couple of minutes, and you will need to stop to scrape down the blender jar. Adjust seasonings to taste, adding salt if needed.
  2. Scoop the cashew mixture into a small glass or ceramic baking dish, such as an 8 x 5 or 81/2 x 6 (or you can use a standard loaf pan). Stir in the dried onions and smooth the top. Cover and chill for several hours.
  3. While the cashew mixture is chilling, heat a large cast-iron skillet over medium heat. Add the oil, coating the bottom of the pan. Add the onions and cook for about 30 minutes, stirring as needed, until the onions are caramelized. You may need to lower the heat so that the onions don’t burn. During the last 10 minutes of cooking, sprinkle the onions with a few pinches of sugar and a pinch of salt to help them caramelize. When the onions are soft and nicely browned, remove them from the heat and let cool completely.
  4. When the dip has chilled and thickened for several hours, top with the caramelized onions and serve.

Notes

Tip: If you’re using a high-speed blender, you can skip the soaking step for the cashews and just use them dry. Add a little extra water to blend if needed.

Variation: To add an extra onion flavor to the dip, and a little splash of color, sprinkle a handful of thinly sliced scallions over the caramelized onions.

Gluten-Free: Use gluten-free tamari or gluten-free soy sauce.

Reprinted with permission from VEGAN CASSEROLES © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.

7.6.8
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https://cadryskitchen.com/2014/10/29/onion-dip-vegan-casseroles/

In conjunction with the release of Vegan Casseroles, the publisher is having a giveaway with a grand prize of 1 Breville Smart Oven.  Five runners up with receive a copy of Vegan Casseroles.  The giveaway ends on November 12th and is open to U.S. residents only.

a Rafflecopter giveaway

Disclaimer: I received this cookbook from the publisher, Running Press, but the thoughts and opinions are my own.  This post contains Amazon affiliate links.

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Posted On: October 29, 2014
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Comments

  1. Kris says

    October 29, 2014 at 11:47 am

    Onion dip sounds delicious.
    Reply
  2. kalecrusaders says

    October 29, 2014 at 12:03 pm

    That Caramelized Onion Dip looks incredible! I am totally the person at a party who camps out the whole night in front of the chips and dip.
    Reply
    • Cadry says

      October 30, 2014 at 10:55 am

      I don't blame you a bit! The food table is the place to be.
      Reply
  3. Cassie A. says

    October 29, 2014 at 12:33 pm

    Every time I see one of Julie's recipes I just want to eat it right now! I definitely want Vegan Casseroles and I liked how you tweaked the lasagna to make it just right for you. That's what I like about Julie's recipes is that there is room for personalization.
    Reply
    • Cadry says

      October 29, 2014 at 12:34 pm

      I totally agree! I think the mark of a good recipe is when a person can make adjustments to fit her/his preferences and it still turns out well. Julie's recipes are consistently terrific.
      Reply
  4. Shannon Y-I-V says

    October 29, 2014 at 12:36 pm

    I have absolutely loved everything that I tried from this book so far! Julie knows her comfort food. Also, you should post that top 10 cookbooks list sometime... just sayin'. :)
    Reply
    • Cadry says

      November 4, 2014 at 9:46 am

      I'll have to give that top ten list some thought! I don't know how easy of a time I'll have playing favorites, though. There are so many excellent cookbooks on the market!
      Reply
  5. Christine says

    October 29, 2014 at 12:56 pm

    Holy moly - I love this book! I ordered it last week and it arrived yesterday. Instead of paying attention to work today I've been studying every single recipe! I can't wait to work my way through it!
    Reply
    • Cadry says

      October 30, 2014 at 11:11 am

      That sounds like fun! This would be a great cookbook to work your way through, especially during the cold months.
      Reply
  6. Amber says

    October 29, 2014 at 1:00 pm

    Nacho Tot Casserole? Oh, that sounds wonderful!! =)
    Reply
    • Cadry says

      October 30, 2014 at 10:56 am

      Doesn't it? I haven't had tater tots in probably a decade. This is really making me want to buy a bag of them!
      Reply
  7. Bianca says

    October 29, 2014 at 2:06 pm

    I'll be reviewing that book soon too!! It looks fantastic. That onion dip....omg!!! And I'm glad David liked the lasagna. I can't imagine not liking gooey foods!!! Those are my fave.
    Reply
    • Cadry says

      October 30, 2014 at 10:57 am

      I know! David is probably the one and only person I've ever known who hasn't liked gooey foods. He was actually eating cheeseless pizza long before he went vegan, because he didn't like the texture of stringy, gooey cheese.
      Reply
  8. paula rothman says

    October 29, 2014 at 5:11 pm

    yum,. onion dip!
    Reply
  9. jill332 says

    October 29, 2014 at 9:51 pm

    This book is amazing! I had the honor of being a recipe tester and could not wait for the book to come out. I've made Tamale Pie, Truffled Cauliflower Mac, Baked Coconut Rice Pudding, Veggie Pot Pie, all the Gravy recipes.....they're all delicious! I think my favorite though is the Truffle Scalloped Potatoes!
    Reply
    • Cadry says

      October 30, 2014 at 10:58 am

      Oh, thanks for the heads up on what to try next! The truffle scalloped potatoes definitely caught my eye.
      Reply
  10. Marlee says

    October 29, 2014 at 10:56 pm

    A book dedicated to vegan casseroles? I NEED that! And the onion dip looks delicious! Thanks!
    Reply
  11. Becky says

    October 30, 2014 at 6:41 am

    That sounds delicious! I definitely have nostalgic memories of that tinned onion dip and ruffled chips. My parents would never buy food like that for us, so it was a special treat that I got to have a sleepovers and birthday parties.
    Reply
    • Cadry says

      October 30, 2014 at 11:09 am

      Oh, wow, we always had dip & potato chips at my house. It was a very common snack. I very rarely buy dip now, but there's an onion dip mix at Trader Joe's that tastes just like the one I ate growing up when it's mixed with Tofutti sour cream. It really takes me back!
      Reply
  12. Christina says

    October 30, 2014 at 1:39 pm

    That lasagna...swoon!!
    Reply
  13. Laura Black says

    October 30, 2014 at 2:23 pm

    I love vegan cookbooks and this vegan casseroles is right up my alley! Just ordered it to my Kindle! Thanks for the review and the recipe!
    Reply
    • Cadry says

      November 4, 2014 at 9:46 am

      Oh, great! I hope you enjoy it, Laura!
      Reply
  14. Kate says

    October 30, 2014 at 7:13 pm

    That dip sounds amazing! I have dessert in the works today (my pretty new ice-cream maker just arrived in the post) but this is definitely on the cards for tomorrow ... or maybe this afternoon - after I overdoes on ice-cream i'll need something salty to balance it all out ;) I'm not a fan of wine, so i'm going to give it a go with the vegetable broth substitution - i'll let you know how it goes! And omg your colourful casserole dishes are beautiful!
    Reply
    • Cadry says

      November 4, 2014 at 9:47 am

      Yes, let me know about the wine substitution. I'll be interested to hear what you think! Congrats on the new ice cream maker! Those are so much fun. Which ice cream recipe did you use?
      Reply
  15. Susmitha - Veganosaurus says

    October 30, 2014 at 9:54 pm

    That lasagne looks sooooo gooood! And the onion dip sounds scrumptious!
    Reply
    • Cadry says

      November 4, 2014 at 9:48 am

      Thanks, Susmitha!
      Reply
  16. Veganopoulous says

    October 30, 2014 at 10:00 pm

    It all looks wonderful! I'm the only lasagna/casserole love in my household so all I can ever really do is look wistfully at photos.
    Reply
    • Cadry says

      November 4, 2014 at 9:48 am

      Maybe your kids will come around with time, and then you can get your casserole on! :)
      Reply
  17. East Meets West Veg says

    October 31, 2014 at 12:08 am

    Everything looks so amazing! I can not wait to try that onion dip! A warm tapenade sounds good this time of the year too! I can't wait to check out more!
    Reply
  18. Caitlin says

    October 31, 2014 at 8:55 am

    i love making casseroles for the leftovers because i'm a lazy bone in the kitchen. i'd love this book for more recipes and inspiration.
    Reply
  19. Kris says

    October 31, 2014 at 9:03 am

    Vegan comfort food is the best!
    Reply
  20. Sarah S says

    October 31, 2014 at 9:06 am

    I have been seriously tempted by that cookbook and I am even more tempted yet! Really nice selections you chose, I would love all of them!
    Reply
  21. Kailee says

    October 31, 2014 at 9:32 am

    I love casseroles (and cats) so much that this year I had a "catserole" birthday party. I made the casseroles, and my friends showed up to help me eat them (and drink plenty of spiced wine). I’m excited for this cookbook because it will be nice to look to one well-curated collection of vegan casserole recipes, instead of having to scour the Internet.
    Reply
    • Cadry says

      November 4, 2014 at 9:50 am

      Ha! Catserole! That's so cute! That's a really fun idea for a party. It sounds like this book would be perfect for you.
      Reply
  22. Nichole says

    October 31, 2014 at 11:00 am

    I love casseroles! The dishes can be done while it's in the oven and it's just a relaxing night after that. Comfort food indeed!
    Reply
  23. An Unrefined Vegan says

    October 31, 2014 at 1:34 pm

    I think I need this cookbook AND Vegan Diner!
    Reply
    • Cadry says

      November 4, 2014 at 9:51 am

      I think you do too! I went through a pretty big Vegan Diner obsession in 2010, and it still has plenty of recipes that I come back to again and again.
      Reply
  24. Caeli @ Little Vegan Bear says

    October 31, 2014 at 7:15 pm

    There are just too many good cookbooks to keep track of these days! That lasagne looks incredible, and I'm a sucker for caramelised onions so am sure the dip would be right up my alley.
    Reply
    • Cadry says

      November 4, 2014 at 9:52 am

      I know! You're so right about the overwhelming amount of good cookbooks. My cookbook cupboard is packed, and yet in no time at all it seems I hear about another one I just can't pass up!
      Reply
  25. Rosa Grigsby says

    November 3, 2014 at 11:02 am

    I would LOVE to try the Chunky Almond Pesto with Roasted Gnocchi recipe, LOOKS GREAT and seems easy to prepare.
    Reply
    • Cadry says

      November 3, 2014 at 11:19 am

      Oh, thanks, Rosa! That's one of my recipes. It's a big favorite in the summer, or any time I can get fresh basil.
      Reply
  26. Nicole Dz says

    November 4, 2014 at 4:36 pm

    I would love to try the Green Bean Casserole recipe from the book.
    Reply

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Hi, I’m Cadry (kind of rhymes with Gladly). Welcome to my kitchen! This is my vegan food blog, where I share down-to-earth recipes, videos, travel stories, and insights on the vegan lifestyle.

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