Deliciously cool and creamy Vegan Onion Garlic Dip. It's full of sweet roasted garlic & caramelized onion flavour & perfect for your next party!
Keep your guests (and yourself) happy by making a big bowl of deliciously Creamy Onion Garlic Dip and surround it with your favourite dippers!
This dip uses silken tofu as the base so it is naturally nut-free, an idea I got from my easy vegan cheese sauce recipe. Because silken tofu is so mild in flavour the roasted garlic and caramelized onion flavours can really shine with no distractions and it's super creamy!
And those flavours really do shine.☀️ We're talking garlic roasted in the oven until it's super soft and sweet and slowly, and I mean really slowly, caramelizing the onions (the best trick for amazing flavour!) , then blending them all up with the silky soft tofu, a touch of thyme (plus a few other things) until we have garlicky oniony dip heaven. A pile of crispy caramelized onions finishes it all off rather nicely.
Hungry For More Dips?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Creamy Onion Garlic DipAuthor:
- 1 tablespoon olive oil
- 1 whole head garlic , not individual cloves, the whole thing
- 2 large or about 2 heaping cups (300 grams) onion , peeled, cut in half then sliced finely
- 2 teaspoons sugar
- 12.3 oz (349 grams) silken tofu , pack sizes vary a bit but as long as it's pretty close to this it's fine
- 1 tablespoon nutritional yeast
- 2 teaspoons white miso paste , optional - can be omitted but if you have some it's worth using it
- 1 tablespoon white wine vinegar , or lemon juice
- ½ teaspoon fine sea salt , plus a little more to taste if necessary
- 1 teaspoon dried thyme , you can use fresh instead if you have it and feel free to add more if you want a stronger type flavour
- Up to ¼ cup (60 mls) plant-based milk , unsweetened & unflavoured
- Preheat oven to 400°F (200°C).
- Keep the garlic head all in one piece (don't break off individual cloves) and slice about ¼ inch straight off the top, exposing the inside of the cloves inside.
- Take a square of tin foil, grease it lightly with olive oil, then put the garlic head cut side down in the middle of the foil and wrap it tightly.
- Bake in the oven for around 40 minutes. After this time check it. It should be really soft if you give it a squeeze. Give it another 5 minutes or so if it's not. Once completely soft remove from the oven and allow to cool in the foil.
- While the garlic is roasting, heat a sauté pan over a medium low heat with the olive oil. Once hot add the sliced onion. Cook slowly for around 30 minutes, stirring frequently.
- Once the onion is really soft and starting to go golden, add the sugar (optional but recommended for a more caramelized result) and stir well then continue to cook for another 5 minutes or so until a deep golden brown, then remove from the heat and set aside.
- Add the tofu, nutritional yeast, white miso, vinegar and salt to a blender.
- Take the roasted garlic head and gently squeeze the garlic out of the papery skins and into the blender along with about half of the onion.
- Blend until completely smooth. Check the consistency and add milk as needed to get a nice dip consistency.
- Add the thyme and the rest of the onion and stir to distribute. If you prefer it completely smooth you can blend all the onion up into it. I like having some of the golden strands through mine for texture.
- Spoon into a serving dish and garnish more more caramelized onion or some fresh thyme leaves.