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.

What is so special about this recipe is that you get three great vegan recipes in one–dip, mayonnaise, and sour cream!

You’ll love this dip because it’s…

• Super-flavorful
• Perfect with low-fat chips and veggies
• Easy to make
• Creamy delicious

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. Thankfully, there is a better option.

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 as little as 15-20 minutes and served with Homemade Potato Chips or with fresh carrot and celery sticks.

Begin by making homemade vegan mayo and sour cream. Each can be made with only a handful of ingredients and a blender.

Vegan mayonnaise

This simple mayo recipe makes a perfect sandwich spread and is delicious used in other recipes like Chipotle Sauce and Ranch Dressing.

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 sandwiches and wraps.

Vegan sour cream

This sour cream recipe is also simply a matter of blending the ingredients–tofu, garlic, lemon juice, red wine vinegar, and salt. Use any leftovers to top your baked potatoes and tacos.

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.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

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.

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.

*Originally published November 26, 2015.

Your Vegan Dip Questions Answered:

• Q: Do I have to cook the onions before adding them. Yes, cooking the onion brings out the sweet bold flavor, and the dip will not taste the same at all with uncooked onions.
• Q: How long will this dip last? Keep it in an airtight container in the refrigerator for up to 5 days.
• Q: Is this dip healthy? It is made with wholesome lower-fat ingredients without any dairy or oil. A terrific healthy snack when served with oil-free homemade potato chips or veggies.

Other great vegan dip recipes

• 15 Easy Plant-Based Snacks
• Spinach Artichoke Dip
• Roasted Red Pepper Hummus

This post may contain affiliate links. Read my full disclosure here.

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Vegan French Onion Dip

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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.

Print

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

1. 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.
2. 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.
3. 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.
4. Remove the pan from heat and set aside to allow to cool.
5. 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

1. 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

1. 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.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  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

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 177Total Fat: 1.2gTrans Fat: 0gCarbohydrates: 8gFiber: 2g

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.

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