This Vegan French Onion Dip is rich, creamy, sweet and tangy!
Blended white beans are luxuriously smooth, and their neutral flavour makes them a great substitute for mayonnaise or sour cream. Plus, they're much cheaper than cashew nuts, and they are a great source of protein and fibre.
Why you'll love this Vegan French Onion Dip:
- it's rich and creamy
- it's full of umami flavour
- it's salty-sweet and tangy
- it's much healthier than the traditional version
- it's perfect for sharing
- it's a good source of protein and fibre
- it's easy to make
- it can be prepared ahead
- it's perfect for entertaining!
How to make this Vegan French Onion Dip
Scroll down to the bottom of the post for the full recipe.
- Place sliced onions in a frying pan.
- Cook for around 15 minutes with a lid over it, stirring occasionally, until very soft and caramelised - add the agave syrup and a pinch of salt towards the end.
The trick to making the onions taste good is to cook them really patiently for at least 15 minutes, until they're soft, nicely browned, and really caramelised - nobody wants sharp, crunchy onions in a caramelised onion dip!
- Add a splash of white wine and cook for a further couple of minutes until all the wine has disappeared.
The white wine adds extra sweetness and aroma - make sure you cook it for long enough for all the wine to disappear so you get rid of the alcoholic flavour. You can omit the wine if you prefer though!
- Meanwhile, place the white beans, nutritional yeast, almond milk, vinegar, tamari and salt + pepper in a food processor or blender.
- Whizz until completely smooth.
- Add the caramelised onions and mix well!
How to serve this Vegan French Onion Dip?
I like to scatter over some fresh parsley and serve it alongside tortilla chips and vegetable crudités.
How long does this Vegan French Onion Dip keep for?
The dip is delicious eaten immediately, but also keeps well in the fridge for up to a couple of days, which makes it great for preparing ahead when entertaining. It's easy to make in large batches, and leftovers are amazing in sandwiches!
More vegan dips:
- Homemade Domino’s Pizza Garlic Herb Dip
- Spinach Artichoke Dip
- Pumpkin Hummus
- Italian Hummus
- Sweet Potato Hummus Without A Blender
- White Bean Queso
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan French Onion Dip (GF)
- 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
- 1 onion , thinly sliced
- 1 teaspoon agave syrup (or sub any other sweetener)
- Splash white wine * (ensure vegan/gluten-free if necessary)
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- 1 tablespoon nutritional yeast
- 60 ml (¼ cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- Salt + pepper to taste
To serve (suggestions):
- Fresh parsley , roughly chopped
- Tortilla chips (ensure gluten-free if necessary)
- Vegetable crudités
- Heat up oil in a pan and add the onion once hot
- Cook for around 15 minutes with a lid over it, stirring occasionally, until very soft and caramelised - add the agave syrup and a pinch of salt towards the end
- Add a splash of wine and cook for a further couple of minutes until all the wine has disappeared
- Meanwhile, place the white beans, nutritional yeast, almond milk, vinegar, tamari and salt + pepper in a food processor or blender and whizz until completely smooth
- Add the caramelised onions and mix well
- Scatter over fresh parsley and serve alongside tortilla chips and vegetable crudités, if desired
- Keeps covered in the fridge for up to a couple of days. Leftovers taste great in a sandwich!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.