Make in advance if possible:
- 1 batch Vegan Sour Cream* (or 1 1/4 cup store-bought dairy-free sour cream)
- 1 batch Caramelized Onions (about 3/4 cup which is from 1 large yellow onion)**
- fresh chives, chopped (or sub green onion or flat leaf parsley)
- diced caramelized onions (reserved from above)
- potato chips (or pita chips or crackers)
- raw veggies/crudités
- baked potato or homemade baked potato fries or baked sweet potato fries
- 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. Garnish with freshly chopped chives and reserved diced caramelized onions if desired.
- Serve with potato chips and/or freshly sliced raw veggies/crudités.
- Store leftover dip in an airtight container for up to five days.
* 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 25-30 minutes instead of 45 minutes). See my post on how to caramelize onions for directions.
This dip is best the day after it is mixed together as it allows the flavor of the caramelized onion to infuse into the sour cream more. When this happens the dip will turn from white to golden brown.
Keywords: Vegan French Onion Dip