Vegan French Onion Dip

This vegan french onion dip is deliciously creamy with a rich cashew base and naturally sweet caramelized onions. It’s great as an appetizer served with chips, crackers or fresh veggies! 

a bowl of vegan French onion dip topped with caramelized onions and chopped parsley, surrounded by potato chips.

When it comes to appetizers, a delicious dip is always at the top of my list. Nothing makes me happier than a spread of veggies, crackers, and bread with a few different dips to choose from! 

This french onion dip is a great one to add to your rotation of snacks or appies. It’s loaded with sweet, caramelized onions and is rich and creamy, without using any dairy. 

 Although I’m not vegan or completely dairy-free, I love experimenting with nourishing, plant-based recipes and creating dishes that people with different dietary needs can enjoy! This french onion dip is dairy-free, plant-based and gluten free. I also make a version of this dip using greek yogurt, which I absolutely love, but this cashew version is actually my favourite of the two! 

Ingredients needed

Onions: properly cooked caramelized onions take some time, but they are so worth it! Once done, they should be a deep golden-brown colour. I prefer using yellow onions for this dip. 
Avocado oil: this is used to sauté the onions. Feel free to use butter if you aren’t vegan or dairy-free!
Cashews: you’ll want to use raw and unsalted cashews here. This is what gives this dip it’s rich flavour and super creamy texture, without using any dairy. Don’t skip the soaking step either. This allows them to soften, creating a smoother and creamier texture once blended. Soaking also makes cashews easier to digest. 
Worcestershire sauce: adds a umami flavour that works really well with the sweet caramelized onions. 
Lemons juice: for some acidity and brightness.
Onion powder: adds a boost of flavour. Feel free to also add some garlic powder if you’d like!
Nutritional yeast: you can omit this, but I love the nutty and savoury flavour it adds. 
Sea salt and pepper: finally, some salt and pepper to taste. 
 

a bowl of vegan French onion dip topped with caramelized onions and chopped parsley, surrounded by potato chips.

What to serve with caramelized onion dip 

Chips are always a winner here, but you could serve this dip with crackers, bread or fresh veggies like red peppers, cherry tomatoes, and snap peas. If going the chip route, I love looking for options that use avocado oil, like some of the varieties by Hardbite. 
 
You could also serve it on the side as a dip for sweet potato fries or as a delicious spread for sandwiches or burgers!
 
Leftovers will keep in the fridge for up to 6 days stored in an airtight container. 

Vegan French Onion Dip

Recipe by Emily MaudeCourse: Appetizers
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

This vegan french onion dip is deliciously creamy with a rich cashew base and naturally sweet caramelized onions. It's great as an appetizer served with chips, crackers or fresh veggies!

Ingredients

  • Caramelized Onions
  • 3 medium yellow onions, thinly sliced

  • 2 tbsp avocado oil

  • 1 tsp sea salt

  • Water or white wine, as needed

  • Dip
  • 2 cup raw cashews, soaked for 4-6 hours, drained and rinsed

  • 1 cup filtered water

  • 1/2-1 tsp vegan Worcestershire sauce, to taste

  • 2 tbsp fresh lemon juice

  • 1 tsp onion powder

  • 1 tbsp nutritional yeast (optional)

  • Sea salt and black pepper, to taste

Directions

  • Heat avocado oil in a large skillet over medium-low heat. Add the onions add saute for 10 minutes. Sprinkle with salt and continue cooking, stirring occasionally, until golden brown and caramelized. This should take around 35-50 minutes. If the onions start to dry out or stick to the pan, add a splash of white wine or water. Remove from the heat and allow to cool before chopping into smaller pieces.
  • Add cashews, water, Worcestershire sauce, lemon juice, onion powder, and nutritional yeast to a high-speed blender. Blend the mixture, scraping down the sides of the blender as needed, until completely smooth and creamy.
  • Transfer the mixture into a medium bowl. Add the chopped caramelized onions, reserving some for topping, and season with salt and pepper. Stir until evenly mixed. Taste and adjust seasoning (salt, lemon, Worcestershire) to taste. Pop in the fridge for at least one hour before serving to allow the flavours to come together. Top with the remaining caramelized onions and sprinkle with fresh chopped parsley or chives if desired.

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