Vegan French Onion Dip
Classic French onion dip gets its signature tang and richness from sour cream — which means it's usually off the table for plant-based eaters. This version solves that problem with a blended cashew base that turns silky smooth and genuinely creamy, no dairy required. The real star, though, is the caramelized onions: two large yellow onions cooked low and slow for nearly 40 minutes until they're deep golden, jammy, and packed with natural sweetness. A splash of vegan Worcestershire and soy sauce gets stirred in at the end to deepen that savory, umami-rich backbone. Everything comes together in a bowl with onion powder, garlic powder, and a hit of black pepper, then chills in the fridge so the flavors can fully settle into each other. The result is a dip that's bold, creamy, and satisfying in all the ways the original is — just without any animal products in sight. Serve it with chips, crudités, or anything you'd normally drag through a bowl of the store-bought stuff, and don't skip the reserved onions and chives on top.
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Learn more →Ingredients
8 servings
For the cashew base
- 1 ½ cups raw cashews
- ½ cup water
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- ½ tsp salt
For the caramelized onions
- 2 tbsp olive oil
- 2 large yellow onions, halved and thinly sliced
- ½ tsp salt
- 1 tsp vegan worcestershire sauce
- 1 tsp soy sauce
For the dip
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for at least 1 hour, then drain and rinse thoroughly.
- 2
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 3–4 minutes, for 35–40 minutes until the onions are deep golden brown and jammy throughout — reduce the heat to medium-low if they begin to darken too quickly at the edges.
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