You know how you thought French onion dip was out of your life forever? Well, think again! This Vegan French Onion Dip version is not only dairy-free, but also low-fat. Caramelized onions are what gives this dip the sweetest flavor.
What is so special about this recipe is that you get three great recipes in one!
Traditional onion dip calls for mayonnaise and sour cream that we know are not good for us, because they are loaded with animal protein and saturated fat.
Vegan Mayonnaise and Tofu Sour Cream
This much healthier dip version comes with its own dairy-free and cholesterol-free options for mayo and sour cream. Each can be made with only a handful of ingredients and a blender.
The Eggless Low-Fat Mayo can also be used in other dishes like Chipotle Ranch Dressing, Loaded Potato Skin Bites, and on sandwiches and wraps.
And Tofu Sour Cream is the perfect addition to baked potatoes and tacos!
What is tofu?
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice. The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Is tofu healthy?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease. This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
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This little potato chip maker gadget makes crispy crunchy potato chips in your microwave in about 7-8 minutes. It comes with a potato slicer and cost less than $15.
Vegan French Onion Dip can be made as little as 15-20 minutes and served with Low-Fat Potato Chips or with fresh carrot and celery sticks.
At my house, it’s a family-favorite snack that everyone enjoys!
Other Great Snack Recipes
Plant-Based Vegan Starter Kits $27
Vegan French Onion Dip
Ingredients
French Onion Dip
- 1 small onion, diced
- 1 clove garlic, minced
- 3-5 Tbsp veggie broth
- 1/2 cup low-fat mayo, recipe below
- 1 cup vegan sour cream, recipe below
- 1/2 tsp celery salt
- 1/2 tsp 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 Tbsp sugar or other sweetener
- 1 Tbsp lemon juice
- 1.5 Tbsp Dijon mustard
- 1/4 tsp sea salt
Vegan Sour Cream
- 1 package tofu, silken or firm works fine
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 clove garlic
- 1/4 tsp sea salt
- 1 Tbsp water to get desired consistency
Instructions
French Onion Dip
- In large sauce pan, saute onion and garlic in veggie broth or water.
- Saute until caramelized by continuing to cook and adding veggie broth or water, one Tbsp at a time, until onions are lightly browned.
- Remove from heat and set aside to allow to cool.
- In bowl, mix all other ingredients and fold onions into it.
- Refrigerate for 1 hour, garnish with chives, and serve.
- This dip is great with homemade potato chips. I use a potato chip maker that allows me to cook chips in my microwave in minutes. They come out crispy and delicious. It's available on amazon for less than $10 and includes the potato slicer. Link to it is below. NOTE: instructions say that potato chips only need to cook for 3-4 minutes, but in my microwave it takes 7-8 minutes to get them nice and crispy. I simply sprinkle with sea salt and garlic powder before cooking.
Low-Fat Mayo
- Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.
Vegan Sour Cream
- Blend all ingredients in blender. This sour cream is great on fresh baked potatoes, burritos, and tacos.Store in refrigerator for up to 2 weeks.
Recommended Products
-
Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 3) -
Pompeian Red Wine Vinegar, 16 oz
-
Ronco Chip-Tastic with Slice-o-Matic
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Nutrition Information:
Yield:
10Amount Per Serving: Calories: 177 Total Fat: 1.2g Trans Fat: 0g Carbohydrates: 8g Fiber: 2g
Olwyn Irving says
November 28, 2015 at 9:00 amThis 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!
Terri says
November 28, 2015 at 6:29 pmWow, Olwyn! That’s just awesome to hear. Thank you so much for the kind words. You made my day! 🙂
Teri of NC says
December 6, 2015 at 3:25 pmOh 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!
Terri says
December 6, 2015 at 7:11 pmHi Teri (love your name, lol), so glad to hear how much your family loved the chips and dip! Reading your post made my evening! 🙂
Dan says
December 15, 2015 at 8:42 pmJust 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.
Marjean Dunn says
March 26, 2016 at 9:06 pmI’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.
EatPlant-Based.com says
March 26, 2016 at 9:12 pmI 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!
Venus Cruz says
March 25, 2017 at 6:06 pmI can not have tofu……is there any other way of making a mayo, onion dip etc……
Thank you,
Venus
EatPlant-Based.com says
March 25, 2017 at 6:15 pmVenus, 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/
Jerry Clark says
July 9, 2018 at 1:23 pmMy go to dip for broccoli
Candice says
September 9, 2018 at 6:17 pmNote: 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.