I'm really excited to share this recipe, because it kind of blew my mind. It's a rich, flavourful dip and it is addictively good. I'm so happy to have this in my repertoire. It has a ton of caramelized onion, garlic, roasted cauliflower, olive oil, a bit of tofu, Silk brand vegan almond yogurt, olive oil, lemon juice, S&P (I use black and white pepper..the white adds an earthy sweetness that I really like in this recipe.)
I was inspired to make it after buying a terrible plant based vegan french onion dip from the store. I'm kind of glad I bought it even though it ended up in the bin, because I was inspired to make my own...and it's so rich and oniony, and makes a perfect dip for crudité and crackers. (Plain Potato Chips would be amazing)
A note on Vegan Yogurt
I use Silk Brand Almond Yogurt in this recipe, I have not yet tried this recipe with other brands. What I can say is not all yogurts are created equal, vegan or otherwise. Some will be thicker, higher in fat, lend more or less acidity. The almond yogurt I use has 15 grams of fat in 3/4 cup. It is fairly thick, and I don't find it tangy. (it also is low sugar, has 7 grams of fiber and 6 grams of protein per serve) I also have at home Silk Oat yogurt, but I wouldn't choose that in this recipe. It's lower fat and has less body, and it definitely has an oat-y flavour that I'd rather serve with breakfast. If you use a different product, and it's really tangy then you might need less lemon than the amount I've suggested. I'd definitely choose something full fat. I also buy coconut yogurt often but I wouldn't use that here either. I definitely wouldn't want this dip to taste anything like coconut.
Hey! I'm Trisha