Lovers of French Onion Soup will LOVE this Vegan French Onion Dip – aka the vegan dip to beat all vegan dips! Caramelized onions mixed with a tofu base make for delectable caramelized onion dip for parties and gameday! 
Here’s the vegan party snack to beat all party snacks! Vegan French Onion Dip – lovers of my vegan French Onion Soup will LOVE this dip made with homemade caramelized onions.
Now, caramelizing onions might be incredibly tedious and requires watching the pan for half an hour. On this the caramelization part is totally hands-off! We let the onions slowly caramelize in your Quick Pot. And the most effective thing – there’s zero risk of burnt onions in the long run. You’ll be able to make the caramelized onion on stove top or bake them. See recipe notes for instructions.
This restaurant-style dip pairs perfectly with fresh veggie sticks, breadsticks, or your favorite homemade or store-bought crackers for straightforward entertaining.
Using my fool-proof method, the onions will cook at low heat and caramelize and get perfectly jammy and delicious! In the event you love how these prove and wish to make use of these for more recipes than simply French Onion Dip, you need to use these over hummus/ avodado toast or cream cheese toasts, add them to top your favorite pasta, etc.
French onion dips normally require cream cheese and/or yogurt as a base. On this vegan version, we blitz silken tofy with dairy-free yogurt.
More vegan Dips and appetizers:
Spinach Artichoke Dip Recipe 30 Mins!
Pizza Dip with Vegan Mozzarella Cream Herbed Mushrooms
Thai Layered Dip.
Jalapeno popper dip
Firecracker Tofu wings
Nashville baked cauliflower
Print Recipe
French Onion Dip
Lovers of French Onion Soup will LOVE this Vegan French Onion Dip – aka the vegan dip to beat all vegan dips! Caramelized onions mixed with a tofu base make for delectable caramelized onion dip for parties and gameday!
Servings: 4
Calories: 90kcal
Ingredients
For the caramelized onions:
- 1 large yellow onion ,thinly sliced
- 2 cloves of garlic , minced
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/4 teaspoon black pepper
- 1 tablespoon vegan butter or use oil
- 1 teaspoon balsamic vinegar
For the cream dip:
- 3 oz firm tofu
- 1/2 cup (125 g) non-dairy yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon dietary yeast or use 1 teaspoon yellow miso
- 2 teaspoons vegan Worcestershire sauce
- 2-3 tablespoons of the caramelized onions
- green onion, pepper flakes for garnish
Instructions
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Make the caramelized onion within the Quick pot: (see recipe notes for stovetop instructions). Add 3 cups of water to your inner pot then use a big flat insert and add the onion. Keep them lower than two layers thick otherwise the onions won’t caramelize. Add the remainder of the ingredients and toss to coat the onions rather well. If some onions are still dry add some more vegan melted butter. Close the inner pan with either foil or the lid that comes with it.
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Then use a trivet and lower it into the inner pot. Close the easy pot lid and pressure cook for 1 hour. Let the pressure release naturally for 10 minutes then quick release. Open the lid and check on the onions. They needs to be cooked and somewhat caramelized. Remove the pan and the trivet . The onions must have caramelized. If there’s a number of moisture, transfer to a skillet to cook for 2-3 mins to evaporate a bit.
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To make the cream dip, add the tofu, yogurt, 2-3 tablespoons of caramelized onions, garlic and onion powder, salt and pepper, dietary yeast, and Worcestershire sauce to a food processor and process until the mixture is smooth. Taste and adjust salt and flavor.
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Adjust more tang by adding a bit of little bit of lime juice and process again. Transfer to a serving bowl and top with the remaining caramelized onions (swirl a number of the onions into the dip). Top with pepper flakes and green onions and serve with crackers, toasted bread, veggies, etc.
Notes
To make the caramelized onion on Stovetop:
Add onion, salt, sugar, vegan butter to a skillet and cook over medium heat for 14-16 mins. Stir occasionally and deglaze with splashes of broth if needed. Add the remainder of the ingredients and proceed to cook, stirring occasionally until the onion are caramelized to preference. (10-25 mins). In the event that they keep drying out quickly, partially cover the pan and proceed. Stir well occasionally to avoid burning and even cooking.
To make the caramelized onions in a baking dish: Add all of the ingredients under onion in a greased baking dish and spread. Use a dish that matches the onions in order that they don’t have an excessive amount of space between them. Cover with parchment and bake at 385 deg F for 35-50 mins. Stir once in between. Add splashes of broth if drying out an excessive amount of
Nutrition
Nutrition Facts
French Onion Dip
Amount Per Serving
Calories 90
Calories from Fat 36
% Each day Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 663mg29%
Potassium 103mg3%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 149IU3%
Vitamin C 7mg8%
Calcium 86mg9%
Iron 1mg6%
* Percent Each day Values are based on a 2000 calorie eating regimen.
Ingredients:
- for the caramelized onions, I take advantage of yellow onions to maintain the colour nice and golden
- we season the onions with garlic, thyme, leaves, and pepper
- balsamic vinegar and sugar provide the right mixture of sweetness and tanginess
- the onions slowly caramelize in vegan butter
- For the cream dip we mix tofu with non-dairy yogurt
- for that savory-cheesy flavor we add a combination of garlic powder, onion powder, Worcestershire sauce, and dietary yeast or miso
Suggestions:
- To make this dip soy-free, use 3/4 cup of soaked cashews. or use more of the yogurt (about 3/4 cup) plus 2-3 tablespoons of soaked seeds similar to hemp seeds or pumpkin seeds. Process and use. Omit the Worcestershire sauce.
- For extra tanginess and additional creaminess, you possibly can add some vegan cream cheese to this dip
Methods to make Vegan French Onion Dip:
Add 3 cups of water to your inner pot then use a big flat insert and add the yellow onion. You don’t want it to be greater than two layers thick otherwise the onions won’t caramelize.
Add the remainder of the ingredients and toss to coat the onions rather well.
If some onions are still dry add some more vegan melted butter. Close the inner pan with either foil or the lid that comes with it.
Then use a trivet and lower it into the inner pot. Close the easy pot lid and pressure cook for one hour. Let the pressure release naturally for 10 minutes then quick release.
Open the lid and check on the onions. They needs to be cooked and somewhat caramelized. Remove the pan and the trivet. The onions must have caramelized.
If there’s a number of moisture, transfer to a skillet to cook for 2-3 mins to evaporate a bit.
To make the cream dip, add the tofu, yogurt, 2-3 tablespoons of caramelized onions, garlic and onion powder, salt and pepper, dietary yeast, and Worcestershire sauce to a food processor and process until the mixture is smooth. Taste and adjust salt and flavor.
Add more tang by adding a bit of little bit of lime juice and process again. Transfer to a serving bowl and top with the caramelized onions (swirl a number of the onions into the dip).
Top with pepper flakes and green onions and serve with crackers, toasted bread, veggies, etc.
To make the caramelized onion on Stovetop:
Add onion, salt, sugar, vegan butter to a skillet and cook over medium heat for 14-16 mins. Stir occasionally and deglaze with splashes of broth if needed. Add the remainder of the ingredients and proceed to cook, stirring occasionally until the onion are caramelized to preference. (10-25 mins). In the event that they keep drying out quickly, partially cover the pan and proceed. Stir well occasionally to avoid burning and even cooking.
To make the caramelized onions in a baking dish: Add all of the ingredients under onion in a greased baking dish and spread. Use a dish that matches the onions in order that they don’t have an excessive amount of space between them. Cover with parchment and bake at 385 deg F for 35-50 mins. Stir once in between. Add splashes of broth if drying out an excessive amount of
Storage
Store in a closed container within the fridge for upto 4 days.
