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.
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Creamy Onion Garlic Dip
Author:Ingredients
- 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
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- 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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Marcy says
the recipe calls for silken tofu. I have to order it because no stores here in the desert SW carry it. When I look online, there is Silken Firm, Xtra firm etc. . . . If your recipe doesn't specify which one, does it mean the softest possible?
Melanie McDonald says
Any silken tofu is fine. I've actually made it with regular soft tofu too if that helps.
Gloria Piroso says
Up up up, good
Michael says
Love this recipe!!!
Kim Turner says
I tried this recipe and it was really good.
Antisocial Vegan says
Could I just mix together pureed Onion and Garlic into ready made Vegan Mayo?
Stacey says
Thanks for the great recipe. We just loved it. I’ll be making it regularly now.
Melanie McDonald says
I'm really pleased you enjoyed it Stacey!
Alexa says
Looks amazing! Making it right now :) Have you tried baking this and serving it warm? Wondering how that would turn out.
A Virtual Vegan says
I haven't tried baking it.
Liz says
This is DELICIOUS!
Susan says
Loved it!
Mary says
Do you have to use the nutritional yeast? I don't have any right now. Thanks
A Virtual Vegan says
You don't have to. It will still be nice, it just won't have exactly the same depth of flavour.
Mary says
Thanks. I did make it and it turned out very good!
Sheila L Gray says
Absolutely delicious! I love it. It could have used more lemon juice because it was not as tangy as sour cream, but I love it exactly the way it is. Great!
A Virtual Vegan says
So glad you enjoyed it Sheila!
Rachel says
Hi, I'm really excited to try this recipe!
Did you use soft silken tofu or firm?
Thanks!
A Virtual Vegan says
As long as it's silken any firmness will be ok. Hope you enjoy it!
Lisa says
Wow I love it! We have made it twice now. Thank you for the recipe!
A Virtual Vegan says
So glad you enjoyed it!
Sarah Peters says
Onions are so yummy when they are caramelized! This was absolutely delish!
A Virtual Vegan says
Thank you! You just can't beat caramelized onions. And the smell when they are cooking is so good!
Nikki says
Is there something to use instaed of tofu for people who Can't have soy????
Sarah McMinn says
This is a great onion dip! Thanks for the recipe.
Amy says
This is one amazing onion dip!