Recipes and Cooking Creamy Cashew and Onion Dip A homemade cashew cream topped with shallots that have been quickly caramelized in a skillet creates a party dip guests will just keep coming back for. By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on June 6, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 4 mins Servings: 9 Yield: 2 1/4 cups Jump to Nutrition Facts Ingredients 10 ounce raw unsalted cashews Boiling water 3 tablespoon neutral oil, such as avocado or grapeseed 1 cup thinly sliced shallots 3 cloves garlic, sliced 1 teaspoon fine sea salt ½ cup water ¼ cup apple cider vinegar 1 teaspoon smoked paprika Directions In a large bowl cover 10 oz. raw unsalted cashews in boiling water. Let stand 15 minutes. In a large skillet heat 3 Tbsp. neutral oil, such as avocado or grapeseed, over medium-low. Add 1 cup thinly sliced shallots; 3 cloves garlic, sliced; and 1 tsp. fine sea salt. Cook, covered, 12 minutes or until tender, stirring occasionally. Uncover; increase heat to high. Cook and stir 3 minutes or until golden brown. Drain cashews; transfer to a food processor bowl. Add 1/2 cup water, 1/4 cup apple cider vinegar, and 1 tsp. smoked paprika. Process 5 minutes or until smooth. Fold in half of the shallots mixture. Top with remaining to serve. Print Nutrition Facts (per serving) 229 Calories 18g Fat 13g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 229 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Sodium 255mg 11% Total Carbohydrate 13g 5% Total Sugars 3g Protein 6g Vitamin C 1.9mg 10% Calcium 20mg 2% Iron 2.3mg 13% Potassium 271mg 6% Folate, total 13.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.