French Onion Vegan Dip
This French Onion Vegan Dip is not only dairy-free but also low-fat and delicious. Caramelized onions are what give this dip the sweetest flavor. Great with chips, crusty bread, or crispy veggies.
This dairy-free French onion dip is exceptionally good because it combines the rich, savory flavors of traditional onion dip with the creamy, tangy goodness of my vegan homemade mayonnaise and this delicious dairy-free tofu sour cream. It is perfect for parties and gatherings, this dip offers a guilt-free indulgence that everyone can enjoy.
Reasons you will love this dip
- Creamy and Delicious: Made with vegan mayo and tofu sour cream, this dairy-free French onion dip delivers a rich, creamy texture and authentic flavor that rivals traditional recipes.
- All-Natural Ingredients: Enjoy a dip made from wholesome, plant-based ingredients without any artificial additives or preservatives, making it a healthier choice for snacking.
- Perfect for Any Diet: Whether you’re vegan, lactose-intolerant, or just looking for a dairy-free option, this French onion dip caters to various dietary needs while still offering a satisfying taste.
How to make French onion vegan dip
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This vegan dip can be made in as little as 20 minutes and served with Homemade Oil-Free Potato Chips or with fresh carrot and celery sticks.
STEP #1: Add all of the mayonnaise ingredients to a blender and process until smooth. This recipe makes more than you’ll need for the dip, so store the rest in an airtight container in the refrigerator for healthy sandwiches and wraps.
This simple tofu mayo recipe makes a perfect sandwich spread and is delicious used in other recipes like Dairy-Free Chipotle Sauce and Vegan Ranch Dressing.
STEP #2: This dairy-free sour cream recipe is also simply a matter of blending the sour cream ingredients–tofu, garlic, lemon juice, red wine vinegar, and salt.
Use any leftovers to top your air-fryer baked potatoes and vegan tacos.
STEP #3: Next, dice the onion and garlic. I like to leave my onions a little chunky, but you can make yours as large or small as desired. The garlic needs to be minced into small pieces.
STEP #4: In a large saucepan, saute the onion and garlic in veggie broth or water. Cook until caramelized by continuing to brown and add veggie broth or water, one tablespoon at a time until onions are lightly browned. Remove the pan from heat and set aside to allow it to cool.
STEP #5: In a bowl, mix all other ingredients and fold onions into it. Refrigerate for 1 hour, garnish with chives.
STEP #6: Serve with chips, crusty bread, or fresh veggies.
*Originally published November 26, 2015.
Frequently Asked Questions
Yes, cooking the onion brings out the sweet bold flavor, and the dip will not taste the same at all with uncooked onions.
Yes, you can use store-bought vegan mayo and tofu sour cream if you prefer a quicker option. Just be aware that they will be much higher in fat and calories.
Keep it in an airtight container in the refrigerator for up to 5 days. It will not freeze well.
More Dairy-Free Dip Recipes
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Vegan French Onion Dip
Ingredients
French Onion Dip
- 1 cup onion diced
- 1 clove garlic minced
- 3-5 tablespoons veggie broth or water
- 1/2 cup low-fat mayo recipe below
- 1 cup vegan sour cream recipe below
- 1/2 teaspoon celery salt
- 1/2 teaspoon soy sauce or Bragg's Liquid Amino
- kosher salt and freshly ground pepper
- chives for garnish
Low-Fat Mayo
- 1 package tofu silken or firm works fine
- 1 tablespoon sugar or less refined sweetener like sucanat
- 1 tablespoon lemon juice
- 1.5 tablespoons Dijon mustard
- 1/4 teaspoon sea salt
Vegan Sour Cream
- 1 package tofu silken or firm works fine
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1/4 teaspoon sea salt
- 1 tablespoon water to get desired consistency
Instructions
French Onion Dip
- Begin by making the homemade vegan mayo and sour cream. Each can be made with only a handful of ingredients and a blender. Recipes for both are below.
- Next, dice the onion and garlic. I like to leave my onions a little chunky, but you can make yours as large or small as desired. The garlic needs to be minced into small pieces.
- In a large saucepan, saute the onion and garlic in veggie broth or water. Cook until caramelized by continuing to brown and add veggie broth or water, one tablespoon at a time until onions are lightly browned.
- Remove the pan from heat and set aside to allow to cool.
- In a bowl, mix all other ingredients and fold onions into it. Refrigerate for 1 hour, garnish with chives, and serve with chips, crusty bread, or fresh veggies.
Low-Fat Mayo
- Blend all ingredients in a blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks.
Vegan Sour Cream
- Blend all ingredients in a blender. This sour cream is great on fresh baked potatoes, burritos, and tacos. Store in the refrigerator for up to 1 week.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
can I use white bean in place of tofu in the mao and sour cream?
I haven’t tried it, but would love to hear how it comes out if you give it a try.
Do you have a link to the microwave potato chip maker which your instructions say includes a mandoline and recipes & instructions?
Hi Vicki- Yes, I didn’t realize it wasn’t linked anymore until I read your message. I’ve gone back and included it. Thanks for the heads-up.
Thank you, Terri, I love this stuff. I discovered this week that I like homemmade mayo now that I added a Tablespoon of maple syrup to the mix 🙂 oh boy
I made this today, and even though it doesn’t taste exactly like French Onion Dip, it is very good!
Note: be sure to measure your microwave before ordering the chip-maker! I “thought” mine was big enough, sadly it wasn’t. Gave chip-maker away without ever using it, sniff sniff. So now I put thin slices on parchment lined glass microwave platform, sprinkle w/spices, nuke about 5 minutes and enjoy crispy chips again! Only down-side: small serving, LOL!! Thanks for all your good work Terri, you are right up there on my “hero” list.
My go to dip for broccoli
I can not have tofu……is there any other way of making a mayo, onion dip etc……
Thank you,
Venus
Venus, Cooking With Plants has a soy-free mayo that you could try with this. Here’s the link. https://cookingwithplants.com/recipe/soy-oil-free-vegan-mayonnaise/
I’m going to make this today. It looks delicious. I have a question about tofu and the sour cream and mayo you make with it. How long does it last? Sometimes I buy tofu and by the time I get around to using it for a recipe, it is expired. Is it still ok to use it since I haven’t opened it up yet? I hate to waste my money. Is there a way to keep it from going bad like freezing it without ruining the silken consistency of it? Thank you for all your great recipes.
I would say open it to see if it still smells and looks fresh. If it does, I personally would give it a try if it is only a few days past expiration. I do freeze tofu to use in some dishes,but freezing does change the consistency, making it more dense. It would not be good for sauces and dips, but it is terrific for other recipes like veggie kabobs, tofu scramble, and crumbling in other dishes. Happy cooking, and I hope you enjoy the dip!
Just made this tonight. It’s pretty good – but I would say it’s a stretch to call it French Onion Dip. I’d double the lemon juice to add a bit of brightness, and consider perhaps some balsamic vinegar to add some depth to the caramelized onions.
Oh wow, this was sooo awesome!!!! Thanks for introducing me to this potato chip maker– I’d never heard of it before. The whole family snarfed the first batch within minutes. You’re right… I thought my onion dip days were over. Thanks for resurrecting it again for me!
Hi Teri (love your name, lol), so glad to hear how much your family loved the chips and dip! Reading your post made my evening! 🙂
This looks wonderful! I am on it! Your cheesy sauce has become a must have on hand item in my fridge – my husband says that it is great! That is high praise and high success for my whole good plant based adventure. I am over the moon that I have discovered your blog! Lead on! You are changing my life!
Wow, Olwyn! That’s just awesome to hear. Thank you so much for the kind words. You made my day! 🙂