This classic homemade vegan French onion dip is a deliciously creamy, tangy combination of homemade vegan sour cream, caramelized onions, and several seasonings. The result is a vegan onion dip worthy of chips, veggies, and even use as a condiment! No dairy, no MSG, and super simple to make in just three steps!
There’s nothing quite like loading up a big pile of dip onto your favorite dipping tool of choice, whether it’s chips, veggies, pretzels, etc. This vegan French onion dip is creamy, rich, and 100% dairy-free and perfect for all your dipping needs!
Like most people, I have, of course, tried the classic ‘quick’ onion dip cheat using dry packet onion soup mix and vegan mayo or sour cream. It works in a pinch but doesn’t hold a candle to this vegan French onion dip made from scratch with slow-cooked caramelized onions.
Forget the cheap packets of dry onion soup mix – filled with questionable ingredients. Instead, this sour cream and onion dip uses real ingredients for a quick and flavorful veggie dip.
Creamy Homemade French Onion Dip
For a long time after turning vegan, I didn’t attempt making any sort of creamy based vegan dips, and there was definitely no store-bought option at the time. In fact, depending on where you live, there probably still isn’t, and – if there were- it’ll likely be full of preservatives and other less-than-stellar ingredients.
Luckily, this homemade dip recipe is made up of just 10 base ingredients – most of which you probably already have in your kitchen, including a simple Homemade Vegan Sour Cream.
This sour cream dip recipe is also super adaptable to your taste. All the seasonings are adjustable; you can add heat if preferred, smokiness, more onion if you want, and even adjust the texture.
Best of all? This entire recipe is made up of only three super-simple steps! These are the ingredients you will need:
The Step-By-Step Instructions
Step One – Cook The Onion:
Heat oil in a pan and, once hot, add the chopped onion. Sauté over medium heat for 5 minutes, stirring frequently. Then add a splash of water or vegetable broth. Cook the onions for around 20 minutes, adding more liquid if needed, until the onions are nicely caramelized.
Note- The liquid will help to deglaze the pan and stop the onions from crisping up.
Step Two – Combine All Ingredients:
Once ready, allow the onions to cool. Then, in a medium bowl, add the vegan sour cream, caramelized onions, and all other ingredients. Stir well to thoroughly combine.
Step Three – Taste It:
Taste it and adjust the seasonings if necessary. You can optionally add a pinch of cayenne pepper for some heat. Then garnish it with some fresh parsley (or optionally green onions/chives).
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
How To Serve
As with most dip recipes, there are tons of ways to serve this vegan French onion dip.
The classic combination is to serve this with some of your favorite lightly salted potato chips. However, you can also serve it alongside bread, crackers, pretzels, and even as a vegetable dip for chopped veggies like carrots, cucumber, peppers, and celery. I particularly like dipping broccoli into it – yummy!
However, more than just using it as a homemade chip dip, you can also use it as a condiment.
- Drizzle it over pizza; Like this Mexican Pizza Recipe With Refried Beans OR Avocado Chickpea Pizza
- Dollop the vegan dip over nachos and Fully-Loaded Nacho Fries in place of plain sour cream
- Spoon into tacos- like these Chickpea Tacos, Easy Taco Cups OR Crispy Oven Baked Spinach Tacos
- Slather into a Burger in place of your usual condiment. Or even a Vegan Grilled Cheese
- And serve with potatoes; Pan-Roasted, Potato Wedges, fries, mash, etc.
You can also use this sour cream dip for several recipes. This includes mixing it with your favorite dairy-free cheese and creating a delicious baked cheesy bread, adding a little broth/dairy-free milk to thin it and using it as a salad dressing, or even stir into pasta for a simple lunch/dinner.
Let me know your other favorite ways to use this vegan onion dip in the comments below.
How To Store
You can store leftover vegan French onion dip, covered tightly, in the refrigerator for between 3-4 days.
I don’t recommend freezing it as it might negatively affect the texture.
Useful Recipe Notes & Variations
- Vegan sour cream: I used homemade vegan sour cream; however, you can use vegan cream cheese (e.g., Tofutti) or even a combination of vegan mayo and sour cream.
- White vinegar: You can use apple cider vinegar, lemon juice, lime juice, or even dill pickle water if you prefer. It’s the acidity that you’re going for.
- The Oil: You could alternatively use your favorite vegan butter instead, for extra flavor.
- If you don’t want a chunky dip, you could puree the dip in a blender/food processor or even half puree half chunky for a mixed texture.
- You can substitute the tamari for vegan Worcestershire sauce for additional depth of flavor.
- Optionally add a little splash of liquid smoke to the onions as they sauté, for a smoky flavor.
- You could keep some caramelized onion to the side, to garnish the dip with.
- You can serve the sour cream dip immediately or allow it to chill in the fridge for a couple of hours first. This will allow the flavor to blend and develop further for a fantastic depth of flavor. In fact, leave it overnight for the full effect.
Related Onion Recipes
Other Vegan Dip Recipes
If you want to try out other vegan dip recipes, then check out the following ones:
- Easy Vegan Spinach Artichoke Dip
- Best Oil-Free Hummus
- Vegan Cottage Cheese
- Keto BBQ Sauce
- Easy Vegan Cheese Sauce
- Hoisin Sauce
If you give this vegan French onion dip recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Vegan French Onion Dip
- 1 tbsp oil
- 1 medium (200 g) onion diced
- 2 garlic cloves minced
- 1 1/3 cups (320 g) vegan sour cream (see notes)
- 1 tsp tamari (see notes)
- 3/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 pinch of smoked paprika (optional)
- White vinegar to taste (see notes)
- Salt and pepper to taste
- Parsley to garnish
- You can watch the video in the post for visual instructions.Heat oil in a pan and once hot add chopped onion. Cook over medium heat for about 5 minutes, stirring frequently, then add a splash of water or vegetable broth. Keep cooking the onion for about 20 more minutes, adding more liquid if needed, until the onions are nicely caramelized.Note- The liquid will help to deglaze the pan and stop the onions from crisping up.
- To a medium bowl, add vegan sour cream, caramelized onions, and all other ingredients. Stir to combine.
- Taste it and adjust seasonings. You can also add a pinch of cayenne pepper for some heat. Garnish with fresh parsley and enjoy!
- Vegan sour cream: I used homemade vegan sour cream, however, you can use vegan cream cheese (e.g. Tofutti) instead, or a combination of vegan mayo and sour cream. A thick, creamy dairy-free yogurt might work, too.
- Tamari: You can substitute the tamari for vegan Worcestershire sauce, soy sauce, or coconut aminos.
- White vinegar: Use apple cider vinegar, lemon juice, lime juice, or even dill pickle water if you prefer.
- You can serve the sour cream dip immediately, or allow it to chill in the fridge for a couple of hours first for a fantastic depth of flavor.
- Read the blog post for serving suggestions and more variations.
- Recipe makes about 2 1/4 cups (550 g), nutrition facts are for one serving (about 1/4 cup or 60 g).
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
I see both minced garlic and garlic powder in the post. Does the minced garlic go in the pan with the onion, or into the dip raw?
Hi April! I added the garlic raw into the dip, however, it’s also totally possible to fry it with the onion for a minute. 🙂
DIANN L MCBEE
Can’t wait to make this! I always print a copy for reference and to keep. Please consider formatting your print pages to only one page — saves ink, paper, easier to keep.
Thanks! Love all your recipes!
Hi, I can’t change that, it happens automatically, depending on how long the recipe is.
I am glad you like my recipes!
How do I make vegan sour cream please?
Hi Debby, I have linked the recipe for the vegan sour cream in the ingredients and in the post. Here is the recipe: https://elavegan.com/vegan-sour-cream/ 🙂
Do you think it will have a similar taste if I used yoghurt? I don’t really like sour cream.
Also, can’t wait to try this tomorrow.
Hello Helgu 🙂 I think if it’s a thick yogurt, it should be fine. I hope you will like it. 🙂