Vegan Sour Cream And Onion Dip Recipes

VEGAN SOUR CREAM DIP RECIPE

Steps:

• For store-bought sour cream: Combine all of the ingredients except for the veggies right in your serving bowl, and chill the dip for 15-20 minutes before serving.
• For homemade sour cream: If you're making the sour cream from scratch, you can do it at the same time as you make the dip. Just add the garlic, onion, dill, lemon juice, salt, and pepper to the blender along with the sour cream ingredients. Chill for 15-20 minutes before serving.

VEGAN SOUR CREAM AND ONION DIP

Steps:

• Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.
• Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.
• Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.
• Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.

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 FRENCH ONION DIP

Steps:

• Add vegan sour cream to a large mixing bowl.
• Roughly chop the caramelized onions. Fold in the chopped and cooled caramelized onions. Transfer to an airtight container and refrigerate for at least 2 hours. For best results, refrigerate 8 hours or overnight to allow the flavor of the caramelized onions to infuse the vegan sour cream.
• Before serving give it a good stir. The white sour cream will become golden brown since the caramelized onions start to "marinate" in it. This is a good thing! Transfer the dip to a serving bowl. Fold in 1 cup of the pomegranate seeds if using. Garnish with freshly chopped chive, more pomegranate seeds and reserved diced caramelized onions if desired.
• Serve with potato chips, crostini and/or freshly sliced raw veggies/crudités.
• Store leftover dip in an airtight container for up to five days.

KALE & CARAMELIZED ONION DIP

Steps:

• Caramelize the onions. Melt the butter in a sauté pan over medium-low heat. Add the onion and cook for about 5 minutes. Decrease the heat to low and allow to cook for about 40 minutes, stirring occasionally, until the onions are very soft and translucent. Stir in the kale and turn the heat to medium high. Cook, stirring, for 2-3 minutes until the kale has wilted. Take off heat.
• Make the dip. Preheat the oven to 400°F (200°C) and grease a 9" (22 cm) round (or similar sized) baking dish. Add the mayo, sour cream, 1 cup (113 g) of the mozzarella, salt, pepper, garlic powder and onion powder to the onion/kale and stir well. Spread into the baking dish and sprinkle with remaining mozzarella evenly on top.
• Cover tightly in foil and bake 15 minutes, then uncover and bake for another 5 minutes, or until the top is bubbly.