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This Vegan French Onion Dip is creamy, tangy, and indulgent with lots of caramelized onions. Pair this crowd-pleasing dip with chips, crackers, pretzels, or raw vegetables for your next party or get-together. It’s dairy-free, gluten-free, and made with whole food ingredients!
Growing up, 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, it’s loaded with junk. So, I decided to create my own version of french onion dip.
My version is made with plant-based whole food ingredients, including two whole onions! Perfect for game day, parties, or anytime you need a snack.
Ingredients you need
Ingredient notes and substitutions
Cashews ~ Raw cashews have a mild flavor and blend up smooth and creamy. The perfect base for this vegan caramelized onion dip.
Soak them in hot water to soften them up to ensure they blend up super smooth.
For a nut-free option, try using sunflower seeds instead. Or if you’re in a hurry and don’t mind processed ingredients, you can use a store-bought vegan sour cream in place of the cashews and leave out the lemon and vinegar.
Lemon and vinegar ~ Typical French onion dip is made with sour cream. To recreate that tangy flavor, fresh lemon juice and vinegar do the trick.
I use apple cider vinegar, but you can also use white vinegar.
Worcestershire sauce ~ Worcestershire sauce also bring a tanginess, but in a more savory way. It has a distinct flavor that’s hard to recreate with other ingredients and I just love it. The Wizard’s make a vegan worcestershire sauce, which is also gluten-free.
Spices ~ Onion powder, garlic powder, and salt help boost the savory flavor of the onion dip.
I also add dried dill because I love the taste and dill dip used to be another favorite of mine. You can leave out the dill if you prefer. It’s not a traditional ingredient in French onion dip.
Onions ~ You can’t have homemade French onion dip without the onions! I use two whole onions in this recipe. They get sliced thin and then caramelized until tender and sweet.
You can dice the onions instead of slicing if you prefer.
I have used yellow onions, white onions, and sweet onions before and they all work. My preference is for yellow onions. While I love sweet onions, like Vidalia onions, they do result in an even sweeter dip. You can also use two different onions if that’s what you have.
Extras ~ While this dip is savory, it has an underlying sweetness from the onions and cashews. To amp up the savoriness, feel free to add a tablespoon of nutritional yeast to the cashew base. Note that you may need extra water when blending.
You can also add a teaspoon or two of tamari, soy sauce, or liquid aminos to the onions while caramelize to boost the savory, umami taste.
I also like to finish with chopped fresh dill. Chopped chives, sliced green onions, or chopped fresh parsley would also be a tasty garnish.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Slice the onions thinly (1).
Add them to a hot skillet with a drizzle of oil (or vegetable broth or water for an oil-free option) and a pinch of salt (2).
Cook the onions low and slow, stirring occasionally, until translucent, golden, and caramelized (3). This is a great article explaining how to caramelize onions perfectly.
Note: Some recipes for caramelized onions will suggest you sprinkle the onions with sugar to enhance the sweetness and speed up the caramelization. Don’t do this! The cashews and onions already bring plenty of sweetness on their own.
While the onions are caramelizing, add the remaining ingredients to a high-speed blender (4).
Blend until smooth and creamy (5).
Add the caramelized onions to the creamy cashew base (6).
Stir well to combine and distribute the onions evenly (7).
Taste and adjust seasonings to your liking.
For best results, transfer the dip to an airtight container and chill in the fridge for at least 2 hours before serving.
Serving suggestions
As a dip: Of course, this creamy onion dip is the perfect pairing for potato chips, pretzels, crackers, pita bread or pita chips, or crudités, like cucumbers, carrots, radishes, bell peppers, or broccoli and cauliflower.
As a condiment: Use it to add mega flavor to burgers, like this Autumn Burger, tacos, like these Crispy Cauliflower Tacos, or potatoes, like these Veggie Potato Fritters.
As a sandwich spread: Take these veggie tortilla rollups in a different direction by using this vegan french onion dip in place of the veggie cream cheese spread. Mix it into this Vegan Chickpea Salad instead of mayo. Or add it in addition to, or instead of, the hummus on these Hummus Sandwiches.
As a sauce: Try mixing it with pasta or rice for a super creamy, luscious meal.
Storage
Make ahead: This dip is best after being chilled, so feel free to make it in advance.
Fridge: Store this Vegan French Onion Dip in an air-tight container in the fridge for 5 to 6 days.
Freezer: I do not recommend freezing this dip.
Pro tips and tricks
~ Soak the cashews in hot water for at least 30 to 45 minutes. You can do this while the onions are caramelizing. If you don’t have a high-speed blender, soak for 2 to 3 hours or do a quick soak by boiling the cashew in water for 15 to 20 minutes.
~ Cook the onions low and slow for the best caramelization. The whole process should take at least 30 to 40 minutes. If they get dry during the cooking process, add a splash of water. We want caramelized, not burnt.
~ To increase the savory flavor of the dip, feel free to add 1 tablespoon of nutritional yeast to the creamy cashew base or a teaspoon or two of tamari to the onions while they’re caramelizing.
~ This dip tastes best after being chilled as the flavors will be richer and more pronounced. If you are serving this for a party or gathering, I suggest allowing time for it to chill for at least 2 hours or more…or overnight. However, I can attest that it still tastes great immediately after making, so when the munchies strike, go ahead an dig in right away.
~ For an oil-free option, use vegetable broth or water to caramelize the onions.
~ For a nut-free option, use sunflower seeds instead of cashews.
More vegan dip recipes
Check out all of my favorite dips, sauces and spreads here!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan French Onion Dip
Recommended Equipment
Ingredients
- 1 ½ cups raw cashews
- 1 tablespoon olive oil
- 2 yellow onions sliced thin or diced
- 1 ¼ teaspoons salt divided
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon dried dill optional
- ½ cup water plus more, as needed
Instructions
- Place the cashews in a small bowl and cover with hot water. Let them soak while you cook the onions. (If you don't have a high-speed blender, you'll need to soak them for longer, about 2 to 3 hours.)
- Heat the oil 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 medium-low, add ¼ teaspoon salt, and stir to combine. Let the onions cook, stirring occasionally, until golden, translucent, and caramelized, about 30 to 40 minutes. If the onions start to dry out and/or stick to the skillet, add a splash of water as needed.
- When the onions are done, turn off the heat and let them rest in the skillet while you make the creamy base.
- Drain and rinse the soaked cashews. Add them to a high-speed blender along with the vegan worcestershire sauce, vinegar, lemon juice, onion powder, garlic powder, 1 teaspoon salt, dill, if using, and water. Blend until smooth and creamy, using the tamper to push down the ingredients so they fully incorporate. If you feel you need additional liquid, add more water 1 tablespoon at a time. It should be the consistency of loose cream cheese when it's done.
- Combine the creamy cashew base with the caramelized onions and stir well to incorporate and distribute the onions evenly throughout the dip.
- Taste and adjust seasoning to your liking.
- For best results, transfer to an airtight container and chill in the fridge for at least 2 hours before serving.
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! 🙂