2teaspoons white miso paste, optional - can be omitted but if you have some it's worth using it
1tablespoon white wine vinegar, or lemon juice
½teaspoonfine sea salt, plus a little more to taste if necessary
1teaspoondried 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 (60mls)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.
Will keep for up to 1 week if refrigerated in a sealed container.