This creamy and savory vegan French onion dip is the perfect appetizer for game day, but also for any day of the week! It's made with golden caramelized onions and homemade vegan sour cream for a plant-based take on the classic dip.
I initially posted this recipe a few years ago with a completely different write-up. I had created it for the Super Bowl back then and focused a lot on how what a crowd-pleaser it is. The thing is, I've been making it ever since. Like, a lot...
This creamy vegan French onion dip has become my go-to recipe anytime I'm craving a gourmet appetizer or snack. It's the first thing to disappear when I have guests, and my daughter now requests that I make it for her birthday every year. Yes, it's that good!
What's even better is that it is actually a very easy recipe. It combines my 3-ingredient caramelized onions with my 3-ingredient vegan sour cream (plus water and salt). The result is the most delicious classic dip made with plant-based ingredients.
Why You'll Love this Vegan French Onion Dip
- Unbelievable flavor
- Smooth, creamy texture
- Versatile - serve with fresh veggies, potato chips, pita bread... you name it!
- Easy recipe with simple, clean ingredients - no mayo or cream cheese
- Wows vegan and non-vegan friends alike!
Ingredients
This vegan onion dip combines two easy recipes (caramelized onions and vegan sour cream), both of which use only a few ingredients, plus some optional green onions. See the recipe card at the bottom of the post for the full recipe.
Caramelized Onions
The caramelized onions are made simply by sautéing yellow onions with olive oil and salt. This is the most time-consuming part of the recipe but it isn't difficult. It just requires a little time next to the stovetop while the onions turn a beautiful golden brown and become naturally sweet. Trust me when I say it's worth the wait!
Any leftover caramelized onions can be used on burgers, tacos, pizza, bowls...everywhere!
Vegan Sour Cream
The vegan sour cream is made by blending raw cashews (soaked in advance), water, apple cider vinegar, fresh lemon juice and salt. The whole process takes 5 minutes from start to finish!
The cashews provide for the creamy base and the lemon and apple cider vinegar provide the tangy flavor. It's seriously so good and totally addicting. Bonus: you can use it on any other dish that calls for a little sour cream! I almost always have some of it in my fridge ready to go.
How to Make this Vegan French Onion Dip
For best results, I recommend making the cashew sour cream in advance to allow it to thicken in the fridge. If the caramelized onions are made in advance as well, the dip comes together super quickly!
1. Prepare the vegan sour cream. Blend the soaked cashews, water, lemon juice, apple cider vinegar and salt using a high speed blender for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds. Taste and adjust flavors to your liking. Transfer to a large mixing bowl and place in the fridge to thicken.
2. Caramelize the onions. Preheat a cast iron skillet on the stovetop on medium heat. Add the sliced onions, olive oil and salt to the skillet and toss to evenly coat. Cook for 5 minutes until the onions soften and some begin to brown. Reduce to medium-low heat and cook for another 30 minutes (tossing throughout) and then again for another 25-30 minutes on low heat until golden brown and crispy. Allow time for the onions to cool.
3. Add the caramelized onions to the vegan sour cream. Roughly chop the onions and then fold them into the vegan sour cream.
4. Refrigerate for at least 2 hours. Transfer to an airtight container and place in the fridge. For best results, refrigerate for 8 hours or overnight to allow the flavor of the caramelized onions to infuse with the vegan sour cream.
5. Serve! Stir before transferring the dip to a serving bowl. Fold in 1 cup of pomegranate seeds (optional). Garnish with green onions, fresh parsley or freshly chopped chives and additional caramelized onions if desired.
Store leftover dip in an airtight container for up to 5 days.
Recipe Tips
Finely dice the onions to speed up the caramelization process. The onions will cook faster than if finely diced rather than sliced (about 30 minutes instead of an hour). For this recipe you want the caramelized onions golden brown (but not black or burnt) and crispy. Allow them to cool to room temperature before chopping so that they crisp up nicely.
Refrigerate overnight for best results. This dip is best the day after it is mixed together as it allows the flavor of the caramelized onions to infuse into the sour cream more. When this happens the dip will turn from white to golden brown.
What to Serve with Vegan French Onion Dip
Despite being tempted to eat this dip with a spoon, it's even better with some veggies, chips, or crackers! Try...
- Easy Homemade Almond Flour Crackers
- Grain-free tortilla chips or potato chips (I especially love the brand Siete for tortilla chips).
- Pita bread or pita chips if not gluten-free
- Sliced carrots, bell peppers, celery, cucumbers, broccoli...pretty much any raw veggies!
- Easy Homemade Seed Crackers
- I love to add color with garnishes! Around the holidays, I sprinkle pomegranates on top with the chives for a really beautiful texture and variety with some holiday colors.
I hope you enjoy this crowd-pleasing appetizer! It seriously has the best flavor and I'm so excited for you to try it. Please let me know how it turns out in the comments below!
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The Best Vegan French Onion Dip (Cashew-Based)
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This creamy, savory Vegan French Onion Dip is the perfect appetizer to make for game day, to bring to a party, or just a really tasty addition to weekday snacking. It's made with golden caramelized onions and homemade vegan sour cream for a plant-based take on the classic dip!
Ingredients
Make in advance if possible:
- 1 batch Vegan Sour Cream* (or 1 ¼ cup store-bought dairy-free sour cream)
- 1 batch Caramelized Onions** (about ¾ cup which is from 1 large yellow onion)
Garnish Ideas:
- fresh chives, chopped (or sub green onion or flat leaf parsley)
- diced caramelized onions (reserved from above)
- pomegranate arils for a festive holiday appetizer (1 cup for the dip and ¼ cup for garnish)
Serve with:
- potato chips (or pita chips or crackers)
- crostini/flatbread
- raw veggies/crudités
- baked potato or homemade baked potato fries or baked sweet potato fries
Instructions
- Prepare the vegan sour cream. Blend the soaked cashews, water, lemon juice, apple cider vinegar and salt using a high speed blender for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds. Taste and adjust flavors to your liking. Transfer to a large mixing bowl and place in the fridge to thicken.
- Caramelize the onions. Preheat a cast iron skillet on the stovetop on medium heat. Add the sliced onions, olive oil and salt to the skillet and toss to evenly coat. Cook for 5 minutes until the onions soften and some begin to brown. Reduce to medium-low heat and cook for another 30 minutes (tossing throughout) and then again for another 25-30 minutes on low heat until golden brown and crispy. Allow time for the onions to cool.
- Add the caramelized onions to the vegan sour cream. Roughly chop the onions and then fold them into the vegan sour cream.
- Refrigerate for at least 2 hours. Transfer to an airtight container and place in the fridge. For best results, refrigerate for 8 hours or overnight to allow the flavor of the caramelized onions to infuse with the vegan sour cream.
- Serve! Stir before transferring the dip to a serving bowl. Fold in 1 cup of pomegranate seeds (optional). Garnish with green onions or freshly chopped chives if desired.
Notes
* For best results make the vegan sour cream eight hours in advance. This allows the sour cream to chill (it gets hot from blending as it is made). Refrigerating also allows time for the sour cream to thicken up. To make the vegan sour cream you will need to soak the cashews in advance so be sure to allow time for that as well.
** Allow the onions to cool slightly before adding to the dip. For faster caramelized onions you can finely dice the onion before cooking and they will cook faster than if sliced (about 30 minutes instead of an hour minutes). For this recipe you want the caramelized onions golden brown (but not black or burnt) and crispy. Allow them to cool to room temperature before chopping so that they crispy up nicely.
This dip is best the day after it is mixed together as it allows the flavor of the caramelized onions to infuse into the sour cream more. When this happens the dip will turn from white to golden brown.
- Prep Time: 5
- Cook Time: 60
- Category: Appetizer
- Cuisine: French
Sara says
SO. GOOD!!!!! WOW!!!!!! This will be on REPEAT!!! I even substituted the raw cashews for slivered almonds (another thing I learned from Eating By Elaine!) because it was all I had and it WAS PHENOMENAL!!!
Elaine Gordon says
Aw thank you so much! I'm so happy to hear that substitution worked here. Raw macadamia nuts can sometimes work too!