Best Vegan Sour Cream And Onion Dip Recipes

Vegan Onion Dip image

Provided by Yossy Arefi

Time 45m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

1 cup raw cashews (about 4 ounces)
3 cups chopped yellow onions (from 2 medium onions)
1/4 cup olive oil
Kosher salt and coarse black pepper
1 (15-ounce) can cannellini beans, drained (about 1 cup)
4 teaspoons lemon juice, plus more as needed
4 teaspoons apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon sweet paprika
Chopped chives, for garnish (optional)
Potato chips or crudités, for serving

Steps:

Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours.
About 45 minutes before the cashews are finished soaking, combine the chopped onions, olive oil and a pinch of salt in a medium skillet over medium-low heat. Cook the onions, stirring occasionally, until they are deep golden brown and caramelized, about 30 minutes. To prevent the onions from burning and sticking to the bottom of the skillet, you can add a splash of water, 1 tablespoon at a time, as needed. Let caramelized onions cool slightly.
Drain the cashews and add them to the bowl of a food processor or high-speed blender with the beans and 1/2 cup water. Blend the mixture until smooth, about 5 minutes, stopping the mixer and scraping down the bowl occasionally.
Add the lemon juice, vinegar, onion powder, paprika and 1/2 teaspoon salt, and blend again until smooth. Transfer the mixture to a bowl. Reserve about 1 tablespoon onions for garnish, then add the rest to the bowl. Fold the onions into the mixture, cover and refrigerate for at least 1 hour and up to overnight. (Overnight is ideal for the best flavor.)
Just before serving, give the dip a good stir and adjust the seasoning with lemon juice and salt as desired. Top with the reserved onions and chives, if desired, and a few grinds of black pepper. Serve with potato chips or crudités. Store leftovers covered in the fridge for up to 3 days.

Vegan Sour Cream and Onion Dip image

Provided by Ramin Ganeshram

Yield Serves 4-6

Number Of Ingredients 11

2 Tbsp. (28 g) plant-based butter
1 medium sweet onion, such as Vidalia, sliced thinly
2 garlic cloves, sliced thinly
¼ tsp. (1½ g) kosher salt
¼ tsp. (1½ g) paprika
¼ tsp. (1½ g) fresh thyme leaves, plus more for garnish
8 oz. (225 g) plant-based cream cheese such as Miyoko's, Kite Hill, or Violife
1 tsp. (5 ml) freshly squeezed lemon juice
1 Tbsp. (3 g) dried chopped onions
Homemade or store-bought crispy fried shallots, for garnish (optional)
Chips or crudités, for serving

Steps:

Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.
Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.
Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.
Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.