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:
& 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
- 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)
- 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.
*Nutrition information is a rough estimate calculated without optional ingredients.