Vegan French Onion Dip

4.34 from 6 votes

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!

Prep Time10

Cook Time40

Chilling time2

Total Time2 50

Course: Appetizers and Light Bites, Dips, Dressings, Sauces and Spreads, Snacks

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 152kcal

Author: Jenn Sebestyen

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

~ 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 soal 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.

Nutrition