Creamy Vegan French Onion Dip
This Creamy Vegan French Onion Dip is the ultimate vegan appetizer! If you’ve been on the hunt for vegan dips look no further! This dip is perfect for any cheese or dairy lover! It is cashew based, meaning it is ultra creamy and rich! I promise you will have no clue that this dip is dairy free! I made this dip for a gathering with some friends and everyone went crazy for it and asked for the recipe!
Here are some other recipes you’ll love
Vegan Olive Tapenade {10 minute appetizer}
Easy Vegan Ceviche with Hearts of Palm
Vegan Caprese Skewers with Balsamic Glaze
Why you’ll love this dip
- This easy French onion dip is SO creamy and full of flavor!
- It is 100% dairy free, but you would have NO idea from the taste!
- You can make it with only 9 simple ingredients!
- It can be used as a dip, spread, or as an addition to your nourish bowls!
- It is very versatile and tastes great with many different foods!
What makes this healthier?
This vegan French Onion Dip is a much healthier alternative to the classic dip! It is made with cashews instead of high fat dairy products, making it lower in saturated fat and salt and it has no cholesterol! It is higher in fiber and will not give you that after-dairy bloat! You can also serve it alongside some fresh veggies for some extra nutrients!
How to make your Vegan French Onion Dip
This beats any vegan chip dip brands on the market and it only takes a few simple ingredients to make!
Start by dicing your onion into tiny pieces.
Next, heat your pan over low-medium heat with some olive oil (or veggie broth) and cook the diced onion for about 15 minutes until they are slightly golden. The longer the better as the onions will caramelize more the longer you cook them. Low and slow is key here and make sure to stir them every few minutes.
In the last minute add in your crushed garlic and toast for one minute, stirring continuously so the garlic does not burn!
Meanwhile, make your creamy dip. Add the rest of the ingredients into a high speed blender and blend until completely smooth. I use my Vitamix for everything!
If you do not have a high speed blender make sure to soak your cashews in boiling water first for 15 minutes to soften them. This will ensure your dip comes out nice and creamy without any lumps!
Once the onions are done let them cool then mix them into your cashew mixture!
Garnish with some greens like chives or parley and enjoy!
Some tips from Steph
Use either white or red onions! Either will work so you can use any you have on hand!
Make it nut free! To make this vegan dip nut free try swapping your cashews for hemp seeds!
Make it low in fat! Just swap the cashews you silken tofu to reduce the fat in this recipe! You could also do a mix half silken tofu and cashews (or hemp seeds). They will all provide a creamy texture with slightly different tastes.
Ensure your plant milk is unsweetened! You can use any plant milk you have on hand (cashews, almond, soy, rice, etc) just make sure it is unsweetened!
How to Serve your French Onion Dip
- As an addition to your Vegan Charcuterie Board!
- As a spread for sandwiches and wraps.
- On the side of your tofu scramble or Nourish bowls.
- As an easy vegan chip dip! Use ruffles for that classic French Onion Dip pairing!
- With any of your favorite food items to use for vegan dips! Try chopped carrots and celery, toasted pita, crackers and more!
Storing your French Onion Dip
This easy vegan chip dip stores well in the fridge making it a great appetizer to make ahead of time! Simply store it in an airtight container and take it out of the fridge when you are ready to serve! I like to prepare the veggies, crackers and chips the day of so the veggies do not dry out! Store your dip in the fridge for up to 5 days!
Other recipes you will love
Vegan Caprese Skewers with Balsamic Glaze
Vegan Olive Tapenade {10 minute appetizer}
Easy Vegan Ceviche with Hearts of Palm
Ranch Flavored Crispy Chickpeas
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Creamy Vegan French Onion Dip
Ingredients
- 1 large White Onion finely diced
- 1 clove Garlic
- 1 cup Cashews
- ½ cup Plant Milk unsweetened
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- ½ tsp Onion Powder
- ¼ tsp Salt
- ¼ tsp Pepper
- Chives or Parsley for Garnish
Instructions
- Finely dice your onion and heat your pan over low-medium heat.
- Sauté your diced onions in a touch of olive oil or veggie broth if you are oil free. Cook for 10-15 minutes stirring every few minutes until the onions become slightly golden and caramelized. Low and slow is best here!
- In the last minute of cooking ass in your crushed garlic and toast for one minute, stirring continuously so the garlic does not burn!
- Meanwhile, add the rest of your ingredients into a high speed blender and blend until completely smooth.
- If you do not have a high speed blender it is best to soak the cashews in boiling water for 15 minutes to soften them. Otherwise there will be lumps in your dip!
- Once the onions have caramelized let them cool then mix then into your creamy cashew mixture.
- Top with some fresh chives or chopped parsley, dip and enjoy!