This vegan chip dip is so satisfying, you'll never miss the dairy.
The typical Super Bowl party spread isn’t exactly plant-based. Pizza, chicken wings, and bacon-wrapped everything run the show. Even the dips are weighed down with sour cream, cream cheese, and/or mayonnaise. If you have dietary restrictions, you might have to pick your battles. And while you might not find a lot of Daiya pizza fans at your party, this vegan French onion dip is a crowd pleaser I’m willing to bet on.
When I think of French onion dip, I think of a grocery store container with a peel-back lid. It is what it is, and whatever that might be doesn’t need to be refrigerated, for some reason. The flavor is tangy, savory, and damn salty. Those same flavors appear in this vegan recipe, but you end up with something that's fresher and lighter at the same time.
Dairy-based French onion dips usually start with sour cream. Add in a mess of onions and seasonings and you’re all set. (If you’re looking for a great classic recipe, try this one.) Instead of using sour cream, I use soft tofu. It’s silky and thick when blended and presents an open canvas for flavors. Since the onions, seasonings, and our friend monosodium glutamate take care of the savory and salty flavors, the only missing part is the requisite tanginess. No problem there—simply add vinegar. Blend it all up and you’ve got a light dip that satisfies your cravings without the gloppiness of sour cream.
1. Caramelize the onion.
I prefer to do this a couple days ahead of time and keep it in the fridge until I’m ready. Cut the top and root end off a large sweet onion, peel and split in half from end to end. Lay each half on its flat side. Slice the onion halves into strips, cutting from end to end. Over medium-low heat, add a bit of oil (or butter if you’re not vegan) to a medium-sized pot and toss in the sliced onion. Stir it and throw a lid on the pot. Caramelize the onions slowly. This will take 30 to 40 minutes. Stir periodically throughout this time until the onions are evenly soft and deeply brown, like caramel. Cool the onions to room temperature and store in the fridge.
2. Blend the dip.
This is fastest in a food processor and you get the creamiest results, but you could use a mixer with a paddle attachment or even go after it with a whisk. Just run a knife through the onions to mince them up if you’re not using a food processor. Dump the silken tofu into the food processor along with the cooled caramelized onions, salt, garlic powder, onion powder, MSG, and vinegar. Blend it until the tofu is smooth, but mind that the onions will make it chunky. This only takes 20 seconds or so. Serve it in a bowl garnished with fried onions or chopped herbs, and don't forget your favorite chips.
You can use any acid to tang-ify your dip but I found that plain white vinegar is best; you only need about two tablespoons to get the right bite. If you’re using apple cider vinegar or lemon juice you will probably need more, and it might not become quite as snappy. Store any remaining dip in the fridge for up to five days.
Ingredients:
1 large sweet onion, sliced
1 tablespoon oil
½ teaspoon salt
1 block soft or silken tofu (16-ounce package), drained if needed
1 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon MSG
2 tablespoons white vinegar
1. In a medium pot over medium-low heat, add the oil, sliced onion, and half-teaspoon of salt. Mix the onions to coat and cover the pot with a lid. Cook and caramelize the onion, stirring every now and then until they’re evenly soft and dark brown. This takes about 30 to 40 minutes. Set aside to cool.
2. In a food processor, add the tofu, cooled caramelized onions, salt, seasonings, MSG, and vinegar. Blend it for about 20 seconds or until smooth and the onions are chopped into small, scoopable bits. Serve in a large bowl along with salty chips.
