This delicious vegan French onion dip will blow you away with how good it is. It’s loaded with flavor from slow cooked caramelized onions and cashew sour cream and makes a seriously crowd-pleasing dip for any occasion!
It’s so worth it to make your own vegan French onion dip from scratch with slow cooked caramelized onions and vegan sour cream because it is just SO much more delicious than anything you could ever buy ready-made.
This is seriously up there with the most delicious dips you could ever taste. It’s seriously incredible.
And it’s actually really easy too, the most difficult part is caramelizing the onions and really, it’s not difficult at all, it just takes a while.
For more spectacular vegan dips also check out our vegan spinach artichoke dip and our vegan buffalo chicken dip.
Ingredients You’ll Need:
Ingredient Notes
- Raw cashews – these are blended up with the water, lemon juice, apple cider vinegar, nutritional yeast and sea salt to make up the cashew sour cream. You don’t need to soak the cashews first unless your blender is a weaker model. If you’d prefer to soak them first, then add them to a bowl, pour over hot water from the kettle and leave them to soak for 15 minutes, then drain and rinse.
- Lemon juice – this should ideally be freshly squeezed lemon juice for the best flavor.
- Vegan mayonnaise – it’s ideal to use a full fat, ultra creamy vegan mayonnaise in this recipe.
How To Make Vegan French Onion Dip
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Step 1. Make the cashew sour cream. Add cashews, water, lemon juice, apple cider vinegar, nutritional yeast and sea salt to your blender jug and blend until smooth. Set aside.
- Step 2. Caramelize the onions. Add olive oil and chopped onions to a frying pan or skillet and heat on low heat.
- Cook for 45-50 minutes on low heat, stirring occasionally until the onions are soft and golden.
- Remove the onions from the heat and let them cool completely.
- Step 3. Put it all together. In a mixing bowl add the cashew sour cream, caramelized onions, vegan mayonnaise, onion powder, salt and ground black pepper and mix together.
- Step 4. Serve immediately topped with fresh chopped parsley and with crinkle cut potato chips for dipping.
Chef’s Tips
Blending. If your blender has a very wide base, then it may be best to double the recipe. Trust me you won’t mind at all having a double batch of this dip around, especially since it also keeps well in the fridge. The reason for this is that when you’re blending up the cashew sour cream, if your blender has a wide base then there won’t be enough volume for the blades to gain traction. This only applies to the really wide base blenders. Regular tall blenders won’t have a problem.
Serving. The best way to serve this vegan French onion dip is with crinkle cut potato chips. Sure, crackers and corn chips will also be delicious but the BEST way to serve it is with potato chips, hands down.
Storing and Freezing
Keep leftovers in the fridge and enjoy within 7 days. It is also freezer friendly for up to 3 months. Thaw overnight in the fridge, stir well and then serve.
More Vegan Dips
- Vegan Spinach Dip
- Vegan Mushroom Pâté
- Vegan Queso
- Vegan Artichoke Dip
- The Best Hummus
- Vegan Ranch Dressing
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan French Onion Dip
Ingredients
Cashew Sour Cream:
- 1 cup Raw Cashews (150g)
- ⅓ cup Water (80ml)
- 1 Tbsp Lemon Juice Freshly Squeezed
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Nutritional Yeast
- ½ tsp Sea Salt
Caramelized Onions:
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
Assembling:
- ½ cup Vegan Mayonnaise (120g)
- ¼ tsp Onion Powder
- ¼ tsp Sea Salt
- ¼ tsp Ground Black Pepper
Serving:
- Fresh Chopped Parsley
- Crinkle Cut Potato Chips
Instructions
- Make the cashew sour cream. Add cashews, water, lemon juice, apple cider vinegar, nutritional yeast and sea salt to your blender jug and blend until smooth. Set aside.
- Caramelize the onions. Add olive oil and chopped onions to a frying pan or skillet and heat on low heat.
- Cook for 45-50 minutes on low heat, stirring occasionally until the onions are soft and golden. Remove the onions from the heat and let them cool completely.
- Assemble. In a mixing bowl add the cashew sour cream, caramelized onions, vegan mayonnaise, onion powder, salt and ground black pepper and mix together.
- Serve immediately topped with fresh chopped parsley and with crinkle cut potato chips for dipping.
Notes
- Raw cashews. You don’t need to soak the cashews first unless your blender is a weaker model. If you’d prefer to soak them first, then add them to a bowl, pour over hot water from the kettle and leave them to soak for 15 minutes, then drain and rinse.
- Blending. If your blender has a very wide base, then it may be best to double the recipe. Trust me you won’t mind at all having a double batch of this dip around, especially since it also keeps well in the fridge. Alternatively you can just double the cashew sour cream only and then just use half of it in this dip and keep the other half back and use it for other things. The reason to double it is if your blender has a wide base then there won’t be enough volume for the blades to gain traction. This only applies to the really wide base blenders. Regular tall blenders won’t have a problem.
- Storing. Keep leftovers in the fridge and enjoy within 7 days.
- Freezing. It is also freezer friendly for up to 3 months. Thaw overnight in the fridge, stir well and then serve.
- Nutritional information is for the dip only and excludes potato chips.
Love it! I was missing an ingredient but it still tasted great 🙂
Delishhhhh dip, so much better than the store bought version!
Thanks so much Tracey!
Yum, yum, and yum! Another delicious recipe. Thank you Alison.
Yay! Thanks so much Barbara!
The perfect dip for any occasion..
Thanks Anna!