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The perfect thing to cure your munchies! Pair this Vegan French Onion Dip with chips, crackers or raw vegetables. Made with whole food ingredients and two whole onions!
These days my salty crunchy addiction is tortilla chips and salsa. There was a time, though, when my salty crunchy addiction was potato chips and french onion dip. The kind of french onion dip that came from the store, was heavily processed, contained mostly dairy, fat and chemicals and very little to no real onion.
Gosh, that stuff was good! But, as you probably already know and from my description right there, it’s loaded with junk. So, I decided to create my own version of french onion dip.
And then I added dill because dill dip was also one of my favorites. Two favorites in one, can’t go wrong! Voila, Vegan French Onion Dip with Dill. Perfect for game day or just to cure the munchies.
This vegan french onion dip uses cashews to make it creamy, lemon juice and apple cider vinegar to make it tangy and 2 whole onions because, well, it’s ONION dip! You definitely won’t find that many onions in the store bought kind….if you even find any at all.
It’s the perfect sweet, tangy, creamy dip to pair with crunchy, salty potato chips. But, I don’t suggest you eat potato chips all the time, so it would work perfect with raw veggies, pita chips or crackers as well. Or even as a spread on a sandwich or in a wrap!
You guys, I have a serious addiction to dips, sauces and spreads!
More vegan dip recipes
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Vegan French Onion Dip with Dill
Ingredients
- 2 large sweet onions (sliced thin or diced) (*see note)
- ¼ cup vegetable broth
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- 1 ½ cups raw cashews (soaked several hours) (**see note)
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- ½ tsp salt
- ¾ cup Silk Organic Unsweetened Soymilk (divided) (¼ cup and ½ cup) (***see note)
Instructions
- Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, ½ tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a 1 tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.
- Meanwhile, rinse and drain your soaked cashews
- In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add ¼ cup soy milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more soy milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it’s done.
- When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other ½ cup soy milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more soy milk.
- Let cool, then refrigerate until cold.
- Serve cold with chips, raw veggies or crackers.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Kim says
I was excited to try this recipe, but super disappointed in the result. I followed the directions exactly. This tastes nothing like French onion dip and is way too sweet. It wasn’t necessarily bad tasting, but definitely not French onion dip.
Jenn S. says
Sorry it wasn’t what you expected, Kim. We love it.
emily says
think fewer onions would cut the sweetness if it’s a problem, and it would still have the nice onion flavor and chunks
Jen says
Hi Jenn! I just wanted to ask — I noticed that your recipe said that the serving size was 8 1/4 servings. I tend to over complicate things unfortunately, so I just thought I’d shoot you a message 🙂 Is this saying that the total recipe yields 2 full cups of French Onion dip, and that 1/4 cup is 140 calories each?
Thank you for your help!
Jen
Jenn S. says
Yes, that’s correct! Cashews are high in calories, but they are also high in nutrients!
Veggiegenie says
Just made this. Excellent flavour though I did add more salt and a bit more garlic powder as another commenter suggested. I thought the salt and garlic powder brightened the flavours. I find this to be better tasting than any other onion dip that I have ever had, vegan or non-vegan. Thank you for sharing this delicious recipe.😋
Jenn S. says
So glad you liked it! Thank you so much!
Myli says
Hi!
I’m wondering if there’s a substitute for the cahews, recently found out my lo is allergic :-(. I was thinking, a home made cream of something base or chickpeas or white beans?…
Thanks in advance!
Myli
Jenn S. says
Hi, Myli. Beans might make it too thick and pasty, but I THINK sunflower seeds would probably work. Soak and grind them just like the cashews. Let me know if you give it a try!
Leah says
Oh my goodness! This dip in amazing!!! I added some extra garlic powder and sprinkled some extra salt for a little extra flavor when I was done making it and it was delicious!!! I’m not a huge fan of the flavor of cashews but with the extra garlic powder and salt I couldn’t even taste the cashews at all! ❤️ Thank you for this wonderful recipe!!! ??☺️?
Jenn S. says
Oh, yeah! Thank you, Leah! So happy to hear this. I’m planning on making it for New Years Eve. Happy Holidays to you!
Jill says
Hi! I have re-read this several times, and I see garlic and onion powder and black pepper in the ingredient list (as well as salt twice), but nowhere in the directions. Do I add these to the blender when I” mixing the cashews, etc?
Thanks!
Jenn S. says
Hi, Jill! So sorry about that – an oversight. I can’t believe no one has mentioned it before this. Thank you for letting me know!! I’ve just updated the recipe, but I add those with my onions to really infuse the flavor. I hope you love it!
kendall says
hi, how long approx do you have to soak the cashews for?
Jenn S. says
Hi, Kendall. A few hours will be fine, but the longer you soak, the smoother it will be.
Laura says
Does this dip keep well? I was thinking of making it a day or two ahead of time for a party, but I know if it would separate like some non-vegan dips do.
Jenn S. says
It will keep for a couple of days. Definitely stir it again before serving, but it didn’t separate for me. It will thicken up more as it sits. If it gets too thick, just add a tbsp or 2 of plant milk and stir until you get the correct consistency. Enjoy!
Sina @ Vegan Heaven says
This dip looks so good, Jenn! I love that you used cashews! I think I’ll have to try that for New Year’s Eve!! 🙂 I actually thought about making hummus, but this sounds so delicious!!
Jenn S. says
It’s a nice change from the standard hummus (though I do LOVE all kind of hummus!). Let me know if you try it! Thanks, Sina!
Natalie says
It’s a dip, so naturally i love it! Super creamy and the addition of dill sounds wonderful. I have a feeling I could plow through a LOT of crackers or chips with this one! Carrot sticks would probably be safer lol 😀
Jenn S. says
Thanks, Natalie! Veggies are definitely safer. I’ve worked my way through WAY too many chips this week!! 🙂
Lucie says
Mmm, I’m all in for creamy cashew based dips 🙂 delicious!
Jenn S. says
Dip should be a food group all on it’s own. 🙂 Thanks, Lucie!
The Vegan 8 says
I’ve had an onion dip on my to do list forever because it used to be my favorite and this one looks just incredible! I can almost smell and taste it and the texture looks just perfect!
Jenn S. says
It was such an addiction of mine in the past! I must say I’ve consumed way too many chips this week because of this dip, but at least the dip is a healthy version! 🙂 Thanks, Brandi!
Becky says
This looks great! I love that it’s cashew based.
Jenn S. says
Cashews are one of those plant based miracles!! Thanks, Becky!
Cadry's Kitchen says
Yum! I used to be such a big fan of onion dip too. This sounds like the perfect thing for salt and pepper potato chips… or carrots, depending on my mood! 🙂
Jenn S. says
Thanks, Cadry!! I wish I could say I have been dipping my raw veggies in there, but honestly, it’s a chip’s dip! 🙂 It would be delicious with veggies though! 🙂
Strength and Sunshine says
I always remember my dad eating tons of onion dip and potato chips 😛 I’m not sure he would ever trust me on vegan version, but I should try 😉
Jenn S. says
You are up early, Rebecca! I’m still trying to come out of my holiday fog! 🙂 We always had chips and onion dip in the house growing up too. This version is definitely not a dead ringer for the processed stuff, but it’s delicious in it’s own right! 🙂