Vegan French Onion Dip Recipes

VEGAN FRENCH ONION DIP

Vegan French Onion Dip image

Make and share this Vegan French Onion Dip recipe from Food.com.

Provided by FeedMePlz

Categories Lunch/Snacks

Time 30m

Yield 2 1/2 cups, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper, ground
12 ounces vegan sour cream or 12 ounces tofutti sour cream
1/2 teaspoon low sodium soy sauce
1/2 teaspoon thyme

Steps:

Preheat oven to 450°F
Toss together onion, oil, vinegar, salt, and pepper on baking sheet.
bake 18 min or until onion slices are browned.
Transfer to bowl and cool.
Coarsely chop onion slices and return to bowl; stir in sour cream, soy sauce, and thyme.
Season with salt and pepper. transfer to serving bowl and enjoy with chips, crackers, and veggies.

Nutrition Facts : Calories 10.5, Fat 0.8, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 0.1

VEGAN ONION DIP

Vegan Onion Dip image

For the creamiest, dreamiest vegan onion dip, use a high-speed blender, if you have one. There is some down time in this recipe - soaking the cashews and letting the dip rest - but don't be tempted to skip those steps. The cashews need to soak so they blend as smoothly as possible, and the finished dip benefits greatly from some time to let the flavors come together. Prepare it a day in advance and refrigerate overnight for best results.

Provided by Yossy Arefi

Categories snack, condiments, dips and spreads, finger foods, appetizer

Time 45m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

Ingredients

1 cup raw cashews (about 4 ounces)
3 cups chopped yellow onions (from 2 medium onions)
1/4 cup olive oil
Kosher salt and coarse black pepper
1 (15-ounce) can cannellini beans, drained (about 1 cup)
4 teaspoons lemon juice, plus more as needed
4 teaspoons apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
Chopped chives, for garnish (optional)
Potato chips or crudités, for serving

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.

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