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Vegan French onion dip in a bowl with fresh parsley.
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5 from 4 votes

Vegan French Onion Dip

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer, Dip, Side
Cuisine: Vegan
Diet: Vegan
Servings: 8
Calories: 220kcal


Cashew Sour Cream:

Caramelized Onions:

  • 2 Tbsp Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped



  • Fresh Chopped Parsley
  • Crinkle Cut Potato Chips


  • 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.


  1. 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.
  2. 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.
  3. Storing. Keep leftovers in the fridge and enjoy within 7 days.
  4. Freezing. It is also freezer friendly for up to 3 months. Thaw overnight in the fridge, stir well and then serve.
  5. Nutritional information is for the dip only and excludes potato chips. 


Serving: 1Serving | Calories: 220kcal | Carbohydrates: 8g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 301mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg