Creamy Onion Garlic Dip
Author:Deliciously cool and creamy Vegan Onion Garlic Dip. It's full of sweet roasted garlic & caramelized onion flavour & perfect for your next party!
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
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
Will keep for up to 1 week if refrigerated in a sealed container.
NUTRITION
Serving: 53g (around ¼ cup) | Calories: 55kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 166mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
