Best Vegan French Onion Dip Recipe Plant Based Party Dip

The other day I was flipping through Pinterest and a photo of this classic fired savory harpoons at my taste memories, eliciting a craving that wouldn’t go away. In the same spirit as my Vegan Spinach Dip I decided to try my hand at taking the “junk” out of this junk-food by creating a plant-based version. Hence, Vegan French Onion Dip was born, and it’s as craveable as the packet version of my memories. The plant-based Vegan French Onion Dip recipe I came up with surpassed all expectations and I’d say it easily beats the original on taste. Seriously, I think you’d be hard-pressed to find a fan of Lipton’s Onion Dip that didn’t like this plant-based made-from-scratch vegan dip better. For this onion dip’s dairy-free “sour cream” base, I’ve used raw cashews. They’re perfect for this vegan French onion dip because they have a neutral flavor, are loaded with umami, and have a subtle sweetness that compliments the caramelized onions beautifully. Nutritional yeast gives the cashews a fermented dairy flavor, and apple cider vinegar lends a pleasant tang. The cashews and nutritional yeast also pack my plant-based vegan French onion dip with protein, boosting the nutritional profile. A bit of soy sauce gives this plant-based French onion dip another amino acid boost, which works in synergy with the onions, cashews and nutritional yeast to jack the lip-smacking umami factor to 11. I used usukuchi soy sauce for its light color, but if you don’t mind your dip turning brown, regular soy sauce will work just fine. You could also substitute my Umami Seasoning. All these ingredients get tossed in a high speed blender along with half the caramelized onions and they’re blended until they form a velvety smooth dip. The remaining caramelized onions get mixed in at the end by hand to provide little bursts of flavor as you chew. While it may take a bit more work than mixing 3 packages of food, there’s nothing complicated about making this vegan onion dip from scratch and it can be put together in under thirty minutes, without using specialty vegan products like vegan sour cream or vegan mayo. Here are the culinary tricks I used to help speed things along: The first trick is to chop the onions into a fine dice (⅛-inch pieces). This not only makes it easier to incorporate the caramelized onions at the end, the added surface area speeds up the caramelization process. To get things moving even faster, I like to start the onions off by steaming them with a lid on. This cooks the onions through so you can skip the sautéing and get straight to caramelizing. You can read more tips about caramelizing onions here. The last trick is to boil the cashews for a few minutes to soften them, instead of soaking them overnight. This gets the job done in minutes rather than hours, and the results are just as good, if not better. Finally, this onion dip keeps for a few days in the fridge, so it’s a great make-ahead option for parties and potlucks, and it’s an appetizer that everyone can enjoy. Potato chips or crackers are the classic accompaniments, but this would be equally great(and low-carb) with raw veggies like cucumber, carrots, and celery.