Make Vegan French Onion Dip for Big Game
The typical Super Bowl party isn’t exactly plant-based. Pizza, chicken wings and anything wrapped in bacon rule the roost. Even the sauces are laden with sour cream, cream cheese and/or mayonnaise. If you have dietary restrictions, you may have to choose your battles. And while there may not be many Daiya Pizza fans at your party, I’m willing to bet this Vegan French Onion Dip is a crowd pleaser.
When I think of French onion dip, I think of a grocery store container with a flip top lid. It is what it is, and whatever it is doesn’t need to be refrigerated for some reason. The taste is spicy, spicy and damn salty. The same flavors are present in this vegan recipe, but you end up with something fresher and lighter at the same time.
Dairy-based French onion dips usually start with sour cream. Add onions and seasonings and you’re done. (If you’re looking for a great classic recipe, try this one .) Instead of sour cream, I use soft tofu. It’s silky and thick when blended and provides an open canvas for flavors. Since onions, seasonings, and our friend MSG provide the savory and salty flavor, the only thing missing is the requisite heat. No problem – just add vinegar. Mix it all together and you’ve got a light sauce that will satisfy your cravings without the stickiness of sour cream.
How to Make Vegan French Onion Dip
1. Caramelize the onions.
I like to make this a couple of days in advance and store it in the refrigerator until ready. Cut off the top and root of a large sweet onion, peel it and cut it in half from end to end. Place each half on its flat side. Cut the onion halves into strips, cutting from edge to edge. Over medium heat, add a little oil (or butter if you’re not vegan) to a medium saucepan and add the chopped onion. Stir and cover the pan with a lid. Slowly caramelize the onions. This will take 30 to 40 minutes. All the while, stir occasionally until the onion is evenly soft and dark brown, like caramel. Cool the onions to room temperature and store in the refrigerator.
2. Mix the sauce.
This is the fastest process in a food processor and you will get the creamiest results, but you can use a mixer with the paddle attachment or even use a whisk. Simply run a knife through the onion to chop it if you are not using a food processor. Place the silken tofu in a food processor along with the cooled caramelized onions, salt, garlic powder, onion powder, MSG and vinegar. Mix until the tofu is smooth, but keep in mind that the onions will make it chunky. It only takes 20 seconds or so. Serve it in a plate, garnish with fried onions or chopped herbs, and don’t forget your favorite chips.
You can use any acid to give the sauce a tangy flavor, but I’ve found that plain white vinegar works best; you’ll only need about two tablespoons to get the bite just right. If you use apple cider vinegar or lemon juice, you will likely need more and it may not be as spicy. Store remaining sauce in the refrigerator for up to five days.
Vegan French Onion Dip Recipe
Ingredients:
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1 large sweet onion, chopped
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1 tablespoon oil
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½ teaspoon salt
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1 block soft or silken tofu (16-ounce package), drained if necessary
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1 teaspoon salt
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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⅛ teaspoon MSG
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2 tablespoons white vinegar
1. In a medium saucepan over medium-low heat, add butter, chopped onion, and 1/2 teaspoon salt. Stir the onions to coat and cover the pan with a lid. Cook and caramelize the onions, stirring occasionally, until they are evenly softened and dark brown. This takes 30 to 40 minutes. Set aside to cool.
2. Add tofu, cooled caramelized onions, salt, seasonings, MSG and vinegar to a food processor. Blend for about 20 seconds or until smooth and chop the onion into small pieces. Serve in a large bowl along with salted chips.