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Hand Dipping a Chip into a Bowl of Vegan French Onion Dip
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5 from 3 votes

Vegan French Onion Dip

This vegan French onion dip is rich, creamy, and packed with savory flavor! Made with caramelized onions in a silky dairy-free cashew base, it's great with chips, but good enough to eat with a spoon.
Prep Time15 minutes
Cook Time1 hour
Soak Time (Cashews)4 hours
Total Time5 hours 15 minutes
Course: Appertizer
Cuisine: American, French
Servings: 16
Calories: 102kcal
Author: Alissa Saenz

Ingredients

  • 1 pound yellow onions, thinly sliced
  • 1 tablespoon olive oil
  • Pinch organic sugar
  • 2 garlic cloves, minced
  • ½ teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
  • ⅓ cup unsweetened and unflavored non-dairy milk
  • ½ cup silken tofu
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon onion powder
  • Salt, to taste (I used 1 ½ teaspoons)
  • Black pepper, to taste (I used ¼ teaspoon)
  • Fresh chives, for serving (optional)
US Customary - Metric

Instructions

  • Place the onions, olive oil and sugar into a large skillet. Stir to coat the onions evenly with the oil.
  • Place the skillet over medium-low heat. Slowly cook the onions, stirring occasionally. The onions will soften and slowly brown as they cook, and should take about an hour to completely caramelize.
  • Raise the heat to medium and add the garlic and thyme. Cook everything for about 1 minute, continuously stirring, until the garlic becomes very fragrant.
  • Stir in the balsamic vinegar and continue cooking and stirring everything for about 1 minute, until most of the liquid dries up. Remove the skillet from heat and let the onions cool a bit.
  • While the onions cool, place the cashews into a food processor bowl with the milk. Blend to a smooth paste.
  • Add the tofu, lemon juice, Worcestershire sauce, and onion powder. Blend again until the mixture is smooth.
  • Add the onions to the food processor, reserving about a quarter of the batch for topping, if you'd like. Blend again until the onions are finely chopped and incorporated into the dip.
  • Season the dip (generously) with salt and pepper to taste, and blend the mixture one final time.
  • Spoon the dip into a bowl and top it with the reserved caramelized onions and chives. Serve with chips.

Notes

Recipe makes about 2 cups.

Nutrition

Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 7.6g | Protein: 3.1g | Fat: 7.2g | Saturated Fat: 1.4g | Sodium: 238mg | Potassium: 141mg | Fiber: 1.1g | Sugar: 2.2g | Calcium: 27mg | Iron: 1mg