This vegan onion dip is creamy and rich, smoky and caramelized and super easy to make. Divine served with chips.
This vegan onion dip is total caramelized perfection!
It’s also a total breeze to throw together and this plus chips will send you straight to snack heaven! And let’s be real, everyone wants to go to snack heaven.
The secret to this onion dip is enough onions, well duh! But the first time we tried it we only used 1 onion chopped up, and we used a higher proportion of cashew nuts, it was definitely tasty, but was more like an onion flavored cashew dip than an onion dip.
So we had to remedy that situation and did so by doubling the onion, so.. two onions and we reduced the cashew nuts, added in some vegan mayo and that was the magic formula!
How To Make Vegan Onion Dip
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The onions are beautifully smoky and perfectly caramelized by cooking with some garlic and rosemary in olive oil until soft.
Then paprika, liquid smoke, maple syrup and soy sauce are added and that salty and sweet spicy blend caramelizes the onions to absolute perfection.
Then you simply add roughly two thirds of the cooked onions to a blender jug along with cashews, vegan mayonnaise, water and lemon juice.
Blend until smooth.
Transfer to a serving dish. Stir in the remaining ⅓ of the cooked onions, reserving a few pieces for decorating the top.
Serve with lots of chips for a seriously enjoyable snack!
Storing Instructions
It does keep well in the fridge (covered) for around 3-4 days, some separation may occur, just stir it up again and enjoy.
More Delicious Vegan Dips
- Roasted Garlic Hummus
- Sun Dried Tomato Cashew Cheese
- Vegan Spinach Dip
- Eggplant Dip
- Vegan French Onion Dip
- Vegan Buffalo Chicken Dip
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Onion Dip
Ingredients
- 2 Medium Onions White, Yellow or Brown, Chopped
- 1 Tablespoon Olive Oil
- 2 teaspoon Crushed Garlic
- 1 teaspoon Dried Rosemary
- ¼ teaspoon Paprika
- ⅛ teaspoon Liquid Smoke
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Soy Sauce
- ¼ cup Cashews (38g)
- ¼ cup Vegan Mayonnaise (63g)
- 1 Tablespoon Water
- 2 Tablespoons Lemon Juice
Instructions
- Add the onions, garlic and rosemary to a pan with the olive oil and fry until softened. Then add the paprika, liquid smoke, maple syrup and soy sauce and continue to fry until the onions are golden brown, sticky and fragrant.
- Add roughly two thirds of the cooked onions to the blender jug along with the cashews, vegan mayonnaise, water and lemon juice and blend until smooth. Transfer to a serving dish. Stir in the remaining cooked onions, reserving a few pieces for decorating the top.
- Serve with chips!
Video
Notes
- Gluten free. Use a gluten-free soy sauce or switch for tamari if you want to make this dip gluten-free.
- Storing. It keeps well in the fridge (covered) for around 3-4 days, some separation may occur, just stir it up again and enjoy.
This is a wonderful dip! Even my non-vegan eaters loved it. Thanks for sharing. This is a great website.
Awesome, thanks so much Pam!
This looks AMAZZZZZING! However I have a family member with a citrus allergy. Do you know if I can substitute apple cider vinegar for the lemon juice?
Hi Kia, I think it might be better to just substitute the lemon juice with water. I think apple cider vinegar may be too strong in flavor in this instance.