| |

Dairy Free French Onion Dip

This dairy free French onion dip is a great party appetizer made with a few simple ingredients such as caramelized onions, cashew cream, and seasonings to make it taste like a classic French onion dip. 

There’s a store-bought dairy free French onion dip by the brand Hope that I’m obsessed with. Every time I buy it, I’m reminded that I need to make a homemade version, so this recipe is me finally doing just that.

It’s tangy, slightly sweet from the caramelized onions, and savory. Serve this creamy dip at your next party or game day with potato chips or fresh veggies.

Key Ingredients

Caramelized onions

  • Olive oil – for cooking the onions.
  • Yellow onion – the best onions to use for sweet caramelized onions. Avoid using sweet onions as they’ll be too sweet once caramelized.
  • Kosher salt.
  • Deglazing liquid: such as balsamic vinegar, sherry vinegar, red wine vinegar, etc. This infuses flavor into the caramelized onions and also helps break up the fond (caramelized flavorful bits on the bottom of the skillet). You can also use water or vegetable broth if you’d prefer.

Savory Cashew Cream

  • Raw cashews – when blended with water this creates the dairy-free sour cream/creamy base of the dip.
  • Onion powder – to enhance the onion flavor.
  • Garlic powder – adds extra flavor.
  • Coconut aminos – adds a rich, umami flavor that pairs well with the onions.
  • Kosher salt – to taste.
  • Freshly cracked black pepper – to taste.
  • Acidity – such as lemon juice, red vine vinegar, or apple cider vinegar to add more tanginess and brighten up the flavor.
  • Green onions or chives – for garnish and to add a pop of color to this rather beige dip.

See the recipe card for the full ingredients list.

How to Make Dairy Free French Onion Dip

Step 1. Soak the cashews in boiling water for 20 minutes and set aside.

Step 2. Heat the olive oil in a large skillet over medium heat. Add the diced onions and stir them around to coat in the oil. Then spread them out and let them cook untouched for about 6-8 minutes. Season with a pinch of salt.

Step 3. As the onions continue to cook, they’ll start to stick to the pan a bit. Deglaze the pan with a splash of water, broth, or any kind of vinegar then give it a good stir to break up the fond (the flavorful bits stuck on the bottom). If you notice the onions starting to brown too quickly, turn the heat down a little.

Step 4. Repeat this process deglazing and stirring as you notice the onions sticking. You’ll only need to deglaze a couple of times. Cook until the onions have deepened in color and are fragrant, about 25-30 minutes. Remove the skillet from the heat.

Step 5. Drain and rinse the cashews then add them to the base of a high-powered blender with fresh water, coconut aminos, kosher salt, onion powder, garlic powder, and a couple cracks of freshly ground black pepper. Blend on high until completely smooth. Add the vinegar of choice or lemon juice and blend again.

Step 6. Transfer the cashew cream mixture to a medium bowl and fold in the caramelized onions. Season to taste with more salt or acid as needed. Let chill covered in the fridge for about an hour before serving to allow the flavors to develop. Serve with potato chips or fresh veggies.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this creamy vegan French onion dip using what you already have? Here are some ideas…

  • No raw cashews? – you can use store-bought vegan sour cream (you’ll need 14 ounces).
  • No coconut aminos – you can also use reduced-sodium soy sauce or tamari.
  • Add-ins – nutritional yeast for more umami flavor or vegan lactic acid for more tang.

How to Store

Store the dairy-free dip in an airtight container in the fridge for up to 5 days.

Helpful Tips

For the best results, use a high-powered blender, not a food processor. The blender is what will give it a super creamy texture.

Don’t have a high speed blender? You’ll need to soak the cashews longer to get them softer or you may need to stop and scrape down the sides of the blender more often.

More Dairy Free Dip Recipes

Dairy Free French Onion Dip

5 from 3 votes
A bowl of dairy free french onion dip with chives on a cutting board with potato chips.
This dairy free French onion dip is a great party appetizer made with a few simple ingredients such as caramelized onions, cashew cream, and seasonings to make it taste like a classic French onion dip. 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
 

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 small yellow onions, diced or 1 large onion
  • kosher salt
  • balsamic vinegar, sherry vinegar, or red wine vinegar to deglaze the pan

Savory Cashew Cream

Garnish

  • sliced green onions or chives

Instructions

  • Soak the cashews in boiling water for 20 minutes and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onions and stir them around to coat in the oil. Then spread them out and let them cook untouched for about 6-8 minutes. Season with a pinch of salt.
  • As the onions continue to cook, they'll start to stick to the pan a bit. Deglaze the pan with a splash of water, broth, or any kind of vinegar then give it a good stir to break up the fond (the flavorful bits stuck on the bottom). If you notice the onions starting to brown too quickly, turn the heat down a little.
  • Repeat this process deglazing and stirring as you notice the onions sticking. You'll only need to deglaze a couple of times. Cook until the onions have deepened in color and are fragrant, about 25-30 minutes. Remove the skillet from the heat.
  • Drain and rinse the cashews then add them to the base of a high-powered blender with fresh water, coconut aminos, kosher salt, onion powder, garlic powder, and a couple cracks of freshly ground black pepper. Blend on high until completely smooth. Add the vinegar of choice or lemon juice and blend again.
  • Transfer the cashew cream mixture to a medium bowl and fold in the caramelized onions. Season to taste with more salt or acid as needed. Let chill covered in the fridge for about an hour before serving to allow the flavors to develop. Serve with potato chips or fresh veggies.

Notes

See the blog post for how to store and other helpful tips.

Make It Your Way: Substitutions & Variations

No raw cashews? – you can use store-bought vegan sour cream (you’ll need 14 ounces).
No coconut aminos – you can also use reduced-sodium soy sauce or tamari.
Add-ins – nutritional yeast for more umami flavor or vegan lactic acid for more tang.
5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating