Vegan Caramelized Onion Dip – Dairy-Free Crowd Pleaser

Onion dip: the ultimate crowd-pleaser--creamy, savory, and utterly irresistible. Most recipes rely on mayo or sour cream, but my plant-based version takes a few surprising twists. Trust me—it’s rich, umami-packed, and so good you won’t even miss the dairy. Vegan or not, your taste buds are in for a treat.
I was inspired to make this after buying a couple of store-bought plant-based French onion dips—honestly, they were questionable at best. (They were PC brand, and while I like plenty of President’s Choice products, these were not it.) They ended up in the bin, but I’m actually glad I tried them, because it pushed me to make my own. This version is everything I wanted—rich, deeply oniony, and perfect for crudité, crackers, or (let’s be real) plain potato chips.
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​So, what's in my dip? 

• Roasted Cauliflower
• Olive Oil
• Garlic
• Silk Brand Plain Almond Yogurt
• Tofu
• Caramelized Onions
• Lemon Juice
• Salt
• Black & White Pepper
• Green Onion

A Note on Vegan Yogurt
I use Silk Brand Almond Yogurt in this recipe, and I haven’t tested it with other brands yet. What I can tell you is that not all yogurts—vegan or otherwise—are created equal. Fat content, thickness, and acidity can vary a lot, and those differences will change the final dip.
The almond yogurt I use has 15 g of fat per ¾ cup, is fairly thick, and isn’t tangy. (It’s also low sugar, with 7 g of fiber and 6 g of protein per serving.) I also keep Silk Oat Yogurt at home, but I wouldn’t choose it for this recipe—it’s lower in fat, has less body, and definitely has an oat-y flavor I’d rather save for breakfast.
If you use a tangier yogurt than mine, you might want to reduce the lemon juice slightly. I also buy coconut yogurt often, but I wouldn’t use it here—I don’t want even a hint of coconut in this dip. Whatever brand you choose, I highly recommend picking something full-fat for the best texture and flavor.



YOGURT Pro Tip: Use a full-fat, mild vegan yogurt for the best flavor and texture. I use Silk Almond Yogurt—it’s thick, creamy, and not too tangy. Avoid coconut yogurt (too coconutty) and oat yogurt (too thin, too oaty).

TOFU Pro Tip: Choose a firm tofu, and don't bother pressing it. Any left over tofu can be frozen if you aren't using it for something else. 

LEMON: I do prefer fresh in this recipe, but if you don't have fresh lemons or don't want to buy them, I think you'd still get great results with the bottled stuff. 

Roasted Cauliflower TIP:
Make sure the cauliflower is golden and soft. Pierce with a knife to check if you need to. This will ensure a smoother, creamier dip. 

Caramelized Onion Tip
Traditional caramelizing takes time—low heat, patience, and minimal stirring. But if you want to speed things up: 

1. Start medium heat: Add oil and onions, plus a splash of water to help them soften faster. Stir occasionally.
   
2. Lower the heat: Let onions cook slowly without stirring for a few minutes at a time. When they start to color, give them a stir.
   
3. Repeat: Alternate between medium heat (to build color) and low heat (to soften).
   
4. Finish with sugar: Once very soft, add the sugar from the recipe and cook until sticky, golden-brown, and fragrant.
   
   The result will be rich, sweet caramelized onions — not quite as jammy as the traditional all-low-and-slow method, but with plenty of depth for this recipe. My shortcut still takes time, but it coaxes out the right sweetness without the less flavourful taste that faster, high-heat methods can give. Don’t be tempted to simply sauté; true caramelization is what makes this dip irresistible.
   
   

Recipe Steps:

This recipe is so simple.

Blend ALL ingredients together in a food processor except for the green onions.
They simply get stirred in at the end.