Sour cream and onion dip is my all time favorite dip… ever!!! I had it for the first time when I lived in New York for three years as a small child. Eating potato chips with dip was a completely foreign concept for me. In Japan, we eat chips by themselves without exception, so I didn’t know there could be such an option. The 6 year old me was skeptical at first, but I was converted right then and there after the first bite. That tangy onion flavor paired with the salty crunchy potato chips… Can it get better than that? I think not. So I was heartbroken to say the least, when my beloved sour cream and onion dip was nowhere to be found, when I returned to Japan. But hey, you gotta keep going with your life, and soon my young brain was distracted with other things.
Fast forward to 2005. I moved to LA from Japan, and guess what one of the first things I did was? You guessed it. I was on a mission to find me some sour cream and onion dip. I scoured the snack aisles at Ralphs and found a jar of the dip. I did an awkward happy dance on the spot! (Awkward because I can’t dance to save my life.) I rushed home with a bag of potato chips, and was sadly disappointed. It wasn’t the same and I was never able to find the right one. Then I became vegan…
I forgot about my love affair with sour cream and onion for years, till one day, I saw something at my local Sprouts. Vegan and gluten free sour cream and onion potato chips from Earth Balance.
I couldn’t believe my eyes. It can’t be! I grabbed one and of course ate the entire bag by myself in the car at the parking lot. And then, ding!! Why can’t I make a raw vegan version myself? Or more like why haven’t I already? So I did. And here you go. You can eat it with carrots, celery, cucumber, jicama, etc to keep it raw, or if you’re feeling naughty, potato chips. I like making double or triple batches of this, and using a partial amount to make them into sour cream flavored kale chips!
Here, I cut jicama with a crinkle cutter and cut the slices into a potato chip shape, and colored and flavored it with olive oil, nutritional yeast, and salt, to make raw “potato” chips. It doesn’t taste exactly like potato chips, but made a great crunchy and savory vehicle for the dip.
My life is now complete. And now, yours is too. . . Your welcome.
By the way, the reason I couldn’t find the right dip? It was because I was searching for the pre-made jar kind. Apparently, I needed the packet kind according to my husband. Oh well, you live and learn, not that I can eat that stuff now anyway.
- Sour Cream and Onion Dip
- 1 cup cashews (soaked for 4+hours and drained)
- 1 juice of lemon
- ¼ cup water
- ¾ teaspoon apple cider vinegar
- ½ teaspoon maple syrup
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Some chopped chives for garnish
- Equipment: high speed blender
- Raw Jicama "Potato" Chips (optional)
- 1 jicama
- 1 Tablespoon nutritional yeast
- ¼ teaspoon salt
- ¼ cup water
- A dash of olive oil
- Soak cashews in water for 4 hours. Drain the water, and rinse.
- Put all ingredients except for the chives into a high speed blender. Blend until smooth. Add a tiny bit more water if needed to help it blend smoothly.
- Place into a serving dish and garnish with chopped chives.
- Peel the jicama and slice into chip shapes. You can use a crinkle cutter if you like. In a small bowl, whisk together the nutritional yeast, salt, olive oil, and water.
- Toss in a few slices of jicama at a time in the nutritional yeast/olive oil mixture until evenly coated and the jicama is yellow in color. Set aside. Repeat until all the jicama slices are coated.
- Dab the excess moisture on the jicama slices with paper towel or dish towel. Or dehydrate at 115℉ (46℃) for 1-2 hours until the jicama slices' surface are dry.
- Serve with sour cream and onion dip.
Michael S. Pack
Yay! First blog post! This recipe is excellent. If you are lactose intolerant, this is a great alternative to dairy.