This creamy Vegan Caramelized Onion Dip recipe with delicate flavors of caramelized onion and wine make this a sophisticated dish perfect for your holiday entertaining.
With Christmas and New Year’s around the corner, I wanted to get this gem of a recipe out the door because it checks so many good boxes. Dairy-free, vegan, healthful, and DELICIOUS, this recipe is especially perfect for New Year’s Eve because it is kinda posh. A little aloof. There is wine after all.
But it is also loaded with HEALTHY ingredients like cashews and tofu. So, see where I’m going? We’re talking fancy party food, but not too fancy and not bad for you. So we can ease into those resolutions in a fun, delicious way. And still be partying. ??
This here dippity dip is super easy, RIDICULOUSLY easy to make …except the part where you have to caramelize the onions. Not that that is difficult. It isn’t. But it takes some time and patience for that magic to happen.
So, the first thing here is that we lovingly and tenderly and slowwwwly caramelize our onions to creamy, delicious awesomeness. Then we deglaze the pan with wine to make them even awesomer. Then we just blend up with the rest of the ingredients! See?? Simple.
Now why even a vegan dip… Whelp, last year I went 8 months vegan. At first, it was out of my concern for the environment, and probably even a political statement to be honest.
My issue was that as time went on, I saw I was eating too many processed foods which are not healthy, vegan or not. So, I backed up and am now trying to strike a better balance. I first made this recipe about a year go, and what I like about it is that other than a teaspoon of sugar and some mayo, there is nothing to fear from this recipe. Approachable, basic ingredients, that all just happen to be vegan. ?
So that’s it folks. Celebrate the season while looking ahead to the new year. Do unto others, do unto yourself (?), and be joyful. ❤
Vegan Caramelized Onion Dip
- 1 Tbs extra virgin olive oil
- 2 large white onions
- 1 tsp granulated sugar
- ½ cup white wine
- 1 cup raw cashews, soaked overnight in water and drained
- ½ lb silken tofu
- juice of a lemon
- 1 tsp vegetable bouillon base
- 1 tsp reduced sodium soy sauce
- 1 small clove garlic
- 2 tsp Dijon mustard
- ⅓ cup vegan mayonnaise (see Notes)
- kosher salt, to taste
- garnish: chopped fresh herbs such as chive and thyme
- Heat the olive oil in a saute pan over medium heat. Add the onions and sugar, and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.
- Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the wine, and cook ~3 minutes, stirring, to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.
- Process the soaked cashews in a food processor until smooth. Add half of the caramelized onions to the food processor. Add the remaining ingredients and process until smooth. Transfer to serving dish.
- Roughly chop the reserved caramelized onion and top the dip. Garnish with fresh green herb. Serve with toasted crostini or cracker of choice. Yields: 12 servings.
- To keep this recipe vegan, go with a vegan mayonnaise such as Just Mayo, which is what I used.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.