This delicious Vegan Caramelized Onion Dip is my go-to dip for parties and gatherings! I especially love to serve it on special occasions as a fun appetizer. This vegan caramelized onion dip tastes so good and is a wonderful plant-based option for all of the creamy dip lovers out there.
Make Vegan Caramelized Onion Dip for Your Next Party!
I’m always looking for easy snacks, and this vegan caramelized onion dip recipe fits the bill if you have a food processor. It doesn’t need to be large; a smaller one will do the trick.
The key here is in sautéing the onions and then throwing them in with the other ingredients. The savory flavor is incredible!
Speaking of savory flavor, adding miso creates saltiness without excess salt. I used red miso in this vegan onion dip recipe — that’s why it has a warmish tone — but white miso would work too. Either way, it’s yummy when served with crackers, tortilla chips, or your favorite veggies. Pita or baked chips taste great too.
The dried onion in this recipe really gives it that traditional onion dip flavor. I used the Kirkland brand, which you may find at Costco or Amazon.
You can elevate the flavors in this onion dip by topping it with green onions or chives. Crispy shallots will give it a bold kick too. Double the recipe if you’re having a big party or want dip left over to snack on during the week!
How to Make Vegan Caramelized Onion Dip
Refer to the recipe card below for specific instructions and quantities! Before you get started, be sure to read through these step-by-step instructions.
Step 1: Dry Sauté the Onions and Garlic
Add the sliced onions to a frying pan and heat over medium with no water or oil. Stir frequently until the onions are lightly browned. Add the garlic and sauté for a few more minutes, then set aside to cool.
Step 2: Combine the Wet Ingredients
Place the tofu, lemon juice, miso, apple cider vinegar, and cooled onion mixture in a food processor. Blend until smooth and then transfer to a bowl.
Step 3: Assemble the Dairy Free Chip Dip
Add your chopped dried onions to the bowl and mix to combine. Allow your dairy-free chip dip to cool in the fridge for about an hour so that the flavors come together. Serve with crackers, fresh veggies, or with the homemade oil-free potato, tortilla, and yam chip recipe as outlined on the recipe card!
Variation Ideas for this Caramelized Onion Dip Recipe
If you want to add spice you can always incorporate your favorite chopped chili peppers or a seeded jalapeno. If you leave the seeds it will be too hot and you’ll want to finely chop any pepper you add, so it blends well.
If you want a simple spice addition without extra work, just throw in a pinch of cayenne or red pepper flakes.
Is There a Difference Between French Onion Dip and Onion Dip?
French onion dip is called such because it is typically made with a French onion soup mix. Onion dip is made with just onions! I like to think of my dip as a combination of both, as thanks to the addition of miso, my vegan onion dip tastes a lot like a vegan French onion dip.
Can I Use Vegan Sour Cream Instead of Tofu?
There are so many vegan caramelized onion dip recipe options out there, meaning that there are many different ways to get the creaminess you’re after! Some will use vegan sour cream or even cashews. I find that using tofu is easiest and much healthier than any store-bought sour cream!
How Long Does Vegan Onion Dip Last?
You can store leftover vegan onion dip in an airtight container in the fridge where it will keep for up to 6 days!
Dips, dips, and more Dips! Try these fan favorites. Perfect for gatherings:
- Chili Cheese Dip
- Baked Artichoke Dip
- Basil Spinach Dip
- Low-Fat Hummus
- Sun-dried Tomato, Basil Hummus
I’d love to hear your feedback in the comments below for this Healthy Onion Dip! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Caramelized Onion Dip
- 1/2 14 oz. block firm organic tofu
- 1/2 large onion sliced thinly
- 2 cloves garlic roughly chopped
- Juice from 1 lemon
- 2 tbsp apple cider vinegar
- 2 tbsp light miso
- 2 tbsp dried chopped onion (see Kirkland brand above)
- corn tortillas
- Dry-saute the onions in a non-stick pan (no water) until lightly browned, turning frequently.
- Add garlic at the end of the onion browning and sauté for a few minutes. Set aside to cool.
- Add the tofu, lemon, miso, apple cider vinegar and cooled onion mixture to a food processor.
- Process until smooth and remove to a bowl.
- Add the dried chopped onion and mix to combine. Cool in refrigerator for about an hour so flavors can blend.
- Serve with oil-free potato, yam or tortilla chips, crackers or veggie sticks.
Oil-Free Potato, Yam or Tortilla Chips
- Oil-Free Potato, Yam or Tortilla
- Corn tortillas, 12 count, cut into 6 triangles (I used Food for Life’s Sprouted Corn Tortillas)Potatoes or Yams, 2-3 sliced thinly by hand or with a mandolin.
- Preheat over to 390 degrees
- Place in a single layer on a baking sheet lined with parchment paper or sprayed with a little oil.
- Sprinkle or spray a small amount of water over the chips and lightly salt. Bake for 8-10 minutes, flip them over and then cook again for 5-10 minute. The regular potatoes will take less time.
- Watch them carefully as they’re easy to overcook.
- Place in a single layer on a plate or use the handy microwavable gadget below.
- Microwave for about 4 minutes or until crisp.