Vegan Onion Dip Recipes

CREAMY ONION GARLIC DIP

Steps:

• Preheat oven to 400°F.
• Keep the garlic head all in once piece and slice about ¼ inch straight off the top of the whole garlic head exposing the inside of the cloves inside.
• Take a square of tin foil and put the garlic head cut side down in the middle of the foil and wrap it tightly.
• Bake in the oven for around 40 minutes. After this time check it. It should be really soft if you give it a squeeze. Give it another 5 minutes or so if it's not. Once completely soft remove from the oven and allow to cool in the foil.
• While the garlic is roasting, heat a sauté pan over a medium low heat with the olive oil (or a few tablespoons of water). Once hot add the sliced onion. Cook slowly for around 30 minutes, stirring frequently. If you use water you will need to add a few drops more here and there to stop the onions sticking.
• Once the onion is really soft and starting to go golden, add the sugar (optional but recommended for a more caramelized result) and stir well then continue to cook for another 5 minutes or so until a deep golden brown then remove from the heat and set aside.
• Add the tofu, nutritional yeast, white miso, vinegar and salt to a blender.
• Take the roasted garlic head and gently squeeze the garlic out of the papery skins and into the blender along with half of the onion and a few drops of the milk.
• Blend until completely smooth. Check the consistency and add a little more milk if you prefer a slightly thinner dip. I used a full ¼ cup but you might prefer less.
• Add the thyme and the rest of the onion and stir to distribute. If you prefer it completely smooth you can blend all the onion up into it. I like having some of the golden strands through mine for texture.
• Spoon into a serving dish.
• Optional : Garnish with more caramelized onion or some fresh thyme leaves.

VEGAN ONION DIP

Steps:

• Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours.
• About 45 minutes before the cashews are finished soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. To prevent the onions from burning and sticking to the bottom of the skillet, you can add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool slightly.
• Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and 1/2 cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer and scraping down the bowl occasionally.
• Add the lemon juice, vinegar, onion powder, paprika and 1/2 teaspoon salt, and blend again until smooth. Transfer the mixture to a bowl. Reserve about 1 tablespoon onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour and up to overnight. (Overnight is ideal for the best flavor.)
• Just before serving, give the dip a good stir and adjust the seasoning with lemon juice and salt as desired. Top with the reserved onions and chives, if desired, and a few grinds of black pepper. Serve with potato chips or crudités. Store leftovers covered in the fridge for up to 3 days.

ONION DIP (RAW VEGAN)

Steps:

• Blend macadamia nuts, 3/4 cup water, sea salt, and garlic until smooth and creamy. If needed add more water so it blends. Thicker is better but it should still be completely blended.
• Place in bowl and fold in onions, mix gently, and chill. Top with chives if using. Enjoy with veggies, crackers, or as a spread on sandwiches!

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.