Made with silken tofu, it’s creamy and protein-packed, but even tofu skeptics will be going back for more. It’s delightful with pita bread, veggies, chips, or crackers, or on charcuterie boards. Let’s make this easy appetizer!
How to Make Vegan Caramelized Onion Dip
It wouldn’t be caramelized onion dip without the caramelized onions! They come together by cooking sliced onions in olive oil with garlic and salt until deeply golden brown. It’s a mostly hands-off process that leaves you time to work on the other steps.
The first one? Make a sauce with apple cider vinegar, tamari, miso paste, and maple syrup. It’s super savory, pleasantly salty, and balanced with a little sweetness.
Then it’s time for the creamy, protein-packed base! Silken tofu combines with a little lemon juice for brightness and salt for flavor. When whisked, it becomes creamy with just a bit of texture.
If the onions are still doing their thing, may we suggest a brief kitchen dance party? Then it’s onto the last step: Stir in the seasoned, caramelized onions. You’ve officially entered Flavor Town!
We hope you LOVE this caramelized onion dip! It’s:
Creamy
Savory
Naturally sweet
Versatile
Super snack-able
& SO delicious!
Serve as an appetizer or snack with pita bread, tortilla chips, crackers, or sliced veggies. And don’t be surprised if someone asks to lick the bowl. It’s that good!
LOVE caramelized onion dip? Be sure to also check out our Middle-Eastern inspired version: Creamy Eggplant & Caramelized Onion Dip (Kashke Bademjan).
Creamy Vegan Caramelized Onion Dip
Creamy, dreamy caramelized onion dip that’s plant-based and full of flavor! Perfect with veggies, crackers, or on charcuterie boards. Just 10 ingredients required!
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Servings:
6 (~1/3-cup servings)
Course:
Appetizer, Dip
Cuisine:
Gluten-Free, Middle Eastern-Inspired, Persian-Inspired, Vegan
Freezer Friendly:
No
Does it keep? 2-3 Days
Ingredients
Ingredients
FOR SERVING optional
Ingredients
Instructions
Cooking method
- Heat the oil in a large skillet over medium heat. Add the onions, garlic, and 1/2 tsp salt (adjust amount if altering default number of servings), and cook, stirring every 5 minutes, for 25-30 minutes, until golden brown and caramelized. Reduce the heat to medium-low as needed to prevent burning.
- In a small bowl, whisk together the vinegar, tamari or soy sauce, miso, and maple syrup. Add this mixture to the onions, scraping any browned bits off the bottom of the skillet, and stir well. Cook for another 5 minutes, until flavorful and browned. Let cool slightly.
- In a bowl, whisk together the silken tofu, lemon juice (optional — see notes below), and remaining 1/2 tsp salt (adjust amount if altering default number of servings). Fold the onions into the tofu mixture until combined. Taste and adjust as needed, adding more tamari or salt for saltiness or apple cider vinegar for brightness.
- Serve warm with pita bread, tortilla chips, crackers, and/or sliced veggies. Optionally, garnish with fresh parsley for a pop of color.
- Store leftover dip in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Notes
*For a creamier/richer dip, sub the lemon juice with 1/4 cup sour cream (dairy-free as needed). Add it with the silken tofu.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1(1/3-cup) servingCalories: 101Carbohydrates: 7gProtein: 5.1gFat: 6.1gSaturated Fat: 0.9gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 3.5gTrans Fat: 0gCholesterol: 0mgSodium: 670mgPotassium: 178mgFiber: 1.1gSugar: 3.5g<Vitamin A: 0IUVitamin C: 3mgCalcium: 31mgIron: 0.9mg
Recipe by Cook Good Recipes
