Skip the store-bought soup packet and make homemade Easy Vegan French Onion Dip! This dairy-free version of a classic is perfect for snacking and entertaining. Serve it with your favorite chips, crackers, or veggies.
This post is sponsored by my friends at Boulder Canyon Authentic Foods. All opinions are my own.
Chips and dip
I've always loved chips and dip. While the potato chip was invented in 1853, dips for chips first became popular in the 1950s. And March 23 is National Chips and Dip Day!
I used to limit myself to enjoying this classic duo at parties. And while I really like making White Bean Dip and Vegan Spinach Artichoke Dip, my old go-to was a made with sour cream, mayonnaise, onions, and spices.
But now I've found smarter choices when it comes to savory snacking.
First, I gave my old favorite creamy dip a makeover, so now it's free from dairy and mayonnaise. Second, I've switched to better-for-you potato chips from Boulder Canyon. It's a winning combination, perfect for game days!
Besides serving this vegan sour cream dip with potato chips as shown in the photo, this is a very versatile condiment. And it can be included as part of a Mediterranean diet.
For example, instead of chips, you can enjoy it on roasted potato wedges. Or use it to top your baked potato.
I also like to make my own pita chips using a recipe from Vegan Mix & Match Salads, and they're perfect for dipping. And whole grain crackers are a great choice, too.
And of course, we can't forget the veggies! I like this onion dip with raw carrots, celery, cucumbers, radishes, bell peppers, broccoli, and cauliflower. Or if you prefer cooked vegetables, try it with seasonal roasted vegetables.
Vegan French Onion Dip ingredients
The ingredients for this recipe may already be in your pantry:
- Raw cashews: I buy the halves and pieces rather than whole cashews since they are less expensive. And I keep them in the refrigerator or freezer so they last longer.
- Lemon juice
- Apple cider vinegar
- Dried minced onion
- Dried dill weed
- Dried parsley
- Garlic powder
Why this recipe works
Blending the raw cashews with water, lemon juice, and apple cider vinegar creates a vegan sour cream. You can use this mixture any time you want a plant-based sour cream.
And while my Vitamix is great at blending raw cashews, I recommend soaking them in water for at least an hour. It makes blending them even easier. Then drain them before adding them to your high-speed blender.
Next, the dried herbs and spices take the place of the classic onion soup mix I used to use to make dip. You can either blend the seasonings into the sour cream mixture or fold them in by hand. I tend to throw everything into the blender to make it quick and easy.
Once the vegan sour cream dip is completely smooth, transfer it to a covered bowl and refrigerate it for at least an hour. Not only will it be chilled, the flavors will have time to meld.
You can also make it a day in advance for convenience. Then when you're ready to serve, garnish it with some sliced green onions or chives for a pop of color, if you like.
Perfect for entertaining
I love that you can make this Vegan French Onion Dip in advance to take away some of the stress when having people over. And if you're looking for more easy make-ahead dips, these are some of my favorites:
- Garlic Yogurt Sauce
- Hummus Without Tahini
- Sun-Dried Tomato White Bean Dip
- Black Eyed Pea Dip
- Avocado Salsa Verde
How to store
Store leftover dip covered in the refrigerator for up to a week. I do not recommend freezing this recipe.
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Vegan French Onion Dip
- 1 cup raw cashews, soaked (See Recipe Notes)
- ½ cup water
- 1 Tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 2 Tablespoons dried minced onion
- 1 Tablespoon dried dill weed
- 2 teaspoons dried parsley
- ¼ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- sliced green onions or chives, for garnish (optional)
- Add the raw cashews, water, lemon juice, apple cider vinegar, minced onion, dill, parsley, garlic, and salt to the container of a high-speed blender. Blend until completely smooth. Taste and add more salt, if needed.
- Transfer the dip to a covered bowl and refrigerate for at least an hour.
- Before serving, garnish with green onions or chives, if desired.
Nutritional information is an estimation only.
Excellent flavour and so quick to make. I let the flavours blend together overnight in the fridge. It thickened slightly to a smooth consistency. My dairy-free and vegan guests loved it with the fresh vegetables. Thanks for a great addition to my recipe file.
I'm so happy everyone enjoyed it, Gwenyth!
I’m curious to
Know if you think onion powder in place of minced onion would make any difference in the outcome ?
Hi Rachelle, You can use onion powder instead. Start with half the amount and as more as needed after tasting.
I made this dip yesterday for a dinner party. It was so easy to prepare and tasted delicious!
I'm so happy to hear it, Renee!
OK this was really good! I've dipped air fryer chips in it, and carrots, and mine's a little thick so I'm thinking it would make a great spread on a wrap - so that's up next!
That is such a great idea! I'm going to try it in a wrap, too!