Creamy, dreamy, 10-ingredient vegan caramelized onion dip that’s FULL of flavor?! It’s here! One taste and we were blown away by this super savory, naturally sweet dip!
Made with silken tofu, it’s creamy and protein-packed, but even tofu skeptics will be going back for more. It’s delightful with pita bread, veggies, chips, or crackers, or on charcuterie boards. Let’s make this easy appetizer!
How to Make Vegan Caramelized Onion Dip
It wouldn’t be caramelized onion dip without the caramelized onions! They come together by cooking sliced onions in olive oil with garlic and salt until deeply golden brown. It’s a mostly hands-off process that leaves you time to work on the other steps.
The first one? Make a sauce with apple cider vinegar, tamari, miso paste, and maple syrup. It’s super savory, pleasantly salty, and balanced with a little sweetness.
Then it’s time for the creamy, protein-packed base! Silken tofu combines with a little lemon juice for brightness and salt for flavor. When whisked, it becomes creamy with just a bit of texture.
If the onions are still doing their thing, may we suggest a brief kitchen dance party? Then it’s onto the last step: Stir in the seasoned, caramelized onions. You’ve officially entered Flavor Town!
We hope you LOVE this caramelized onion dip! It’s:
Creamy
Savory
Naturally sweet
Versatile
Super snack-able
& SO delicious!
Serve as an appetizer or snack with pita bread, tortilla chips, crackers, or sliced veggies. And don’t be surprised if someone asks to lick the bowl. It’s that good!
LOVE caramelized onion dip? Be sure to also check out our Middle-Eastern inspired version: Creamy Eggplant & Caramelized Onion Dip (Kashke Bademjan).
More Easy Appetizers
- Easy Cherry Tomato Bruschetta
- How to Cook and Eat an Artichoke (2 Sauces!)
- Vegan Jalapeño Poppers
- 7-Ingredient Vegan Stuffed Mushrooms
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Caramelized Onion Dip
Ingredients
- 2 Tbsp olive oil (if oil-free, use this method for the caramelized onions)
- 3 small yellow onions, thinly sliced (3 small onions yield ~8 cups or 700 g sliced)
- 2 large cloves garlic, minced
- 1 – 1 ½ tsp sea salt (DIVIDED)
- 2 Tbsp apple cider vinegar
- 1 Tbsp tamari or soy sauce (ensure gluten-free as needed)
- 1 Tbsp white miso paste (or chickpea miso // ensure gluten-free as needed)
- 1 tsp maple syrup
- 1 (12 oz.) package soft silken tofu (we like Mori-Nu brand)
- 1 tsp lemon juice*
FOR SERVING optional
- Pita bread, tortilla chips, or crackers
- Sliced veggies (we like cucumber)
- Parsley
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions, garlic, and 1/2 tsp salt (adjust amount if altering default number of servings), and cook, stirring every 5 minutes, for 25-30 minutes, until golden brown and caramelized. Reduce the heat to medium-low as needed to prevent burning.
- In a small bowl, whisk together the vinegar, tamari or soy sauce, miso, and maple syrup. Add this mixture to the onions, scraping any browned bits off the bottom of the skillet, and stir well. Cook for another 5 minutes, until flavorful and browned. Let cool slightly.
- In a bowl, whisk together the silken tofu, lemon juice (optional — see notes below), and remaining 1/2 tsp salt (adjust amount if altering default number of servings). Fold the onions into the tofu mixture until combined. Taste and adjust as needed, adding more tamari or salt for saltiness or apple cider vinegar for brightness.
- Serve warm with pita bread, tortilla chips, crackers, and/or sliced veggies. Optionally, garnish with fresh parsley for a pop of color.
- Store leftover dip in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
C.D. says
This is the single most delicious onion dip I’ve ever made. I took along time to caramelize the onions but MAN the house smelled fantastic. Permanently on my rotation for parties and sometimes just because.
Whoop! We’re so glad you loved this one. Thank you for sharing! xo
Sydney says
I’ve already made this 4x since it was posted. It is SO good. Most recently I mixed it into chickpea pasta and it is the most satisfying meal ever oh my goodness!!
Woohoo! That sounds soo delish. Thanks for the lovely review, Sydney!
Caroline Grabenbauer says
YUM! Perfect for the onion lover (like me). Me and hubs had it with potato chips and I had to restrain myself from eating the whole thing in 1 sitting. However, it wouldn’t be terrible if I did … love the ingredients, love that it’s all good-for-you stuff in there! Thank you MB!
We’re so glad you and your husband enjoyed it, Caroline. Thanks so much for the lovely review! xo
EmilyR says
I have just made this dip as part of our New Year’s spread and it is SO TASTY!?!?! WOW! No modifications made, I only added a little extra tamari at the end. I weighed the raw onions so that I would have 700g. A GREAT recipe, thank you!
Love it! Thanks for the wonderful review, Emily!
Michelle Houghton says
How do you make this soy free? My kiddo has a soy allergy. Thank you! Looks delicious!
Hi Michelle, you could try vegan sour cream!
Carolyn says
The flavor was great but the texture was chunky as I couldn’t get the tofu to blend completely in with the onions. I used Moro-Nu for soups and sauces. Any suggestions?
Sorry to hear that, Carolyn! Was it silken tofu? If not, that’s why it was chunky! We used the Mori Nu Silken Tofu Soft that’s intended for appetizers, dips, and sauces and it gets smooth when whisked together. Another idea would be to try blending or food processing the tofu for a smoother texture.
Carolyn says
I did use silken tofu. I will try using the food processor next time before adding in the onions. Thanks!
Chizu says
It’s so easy and satisfying dish for every occasion. I just made it for Christmas lunch appetizer and everyone loved it✨I used my 5 year old miso so it became slightly dark but tasted amazing. Thank you so much!
We’re so glad you enjoyed it, Chizu. Thanks so much for the lovely review! xo
Alaina says
Delicious! My grocery store only had firm tofu but I blended it really smooth with a little soy milk in my vitamix and it was a nice creamy texture. Also, was only able to find red miso. Big hit at Christmas Eve party! Thank you for a wonderful recipe!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Alaina!
molly a wieber says
We made this and didn’t love it:( We do love tofu and use it regularly. But somehow, this recipe just doesn’t work.
Oh no! We’re so sorry to hear that, Molly. Did you make any modifications? Could you tell us more about what you disliked? We’d love to help troubleshoot, if possible!
Alexandria Phillips says
This recipe is life changing!! I have not had onion dip since I was a kid. This is amazing. The only thing I did was add about 1/3 cup (small handful) of soaked cashews to the tofu and blended them together. This is going to be a new holiday staple.
Aw, YAY! We’re so glad to hear it. Your modification sounds amazing, too. Thank you for sharing, Alexandria! xo
Cindy Rogers says
This looks delicious. Would firm silken tofu work? (that’s what I currently have in the pantry…)
It might work! You could add a splash of water if it seems too thick after whisking. Let us know how it goes!
The Vegan Goddess says
If you’re trying to be soy-free and avoid tofu (and also avoid GMO/MSG which is common now in tofu), do you think mushrooms would make a good substitute?
We don’t think mushrooms would work in this recipe, however you could try vegan sour cream!
Lauri King says
Can it be made the day before? I’d like to serve it on Christmas as an appetizer. If I make it the day before, what’s the best way to warm before serving?
Hi Lauri, this can definitely be made the day before. You can microwave it in 30 second increments, stirring between each one, to reheat it! Hope this helps. xo
Kathie says
Looks so good
Question It calls for 3 small onions Equals 8 cups What is the correct amount? Anxious to try Thanks
Hi Katie, we used 3 small onions and when sliced that equaled ~8 cups. It’s a flexible recipe though!
Michelle says
Ummmm YUMMM can’t wait to make this!
Do you think it would work using greek yogurt instead of the tofu? Of course it wouldn’t be vegan then… we have a soy allergy at home but can do dairy like Greek yogurt
Hi Michelle, Greek yogurt might be a little too tart, but the texture would be good! We’d recommend sour cream (dairy-free, if desired).
Jorie says
Sounds delicious! Can’t wait to try it! It says to serve it warm. How fo you warm it?
Hi Jorie! It will naturally be warm once you make it because of the caramelized onions! We hope you enjoy!