This Vegan French Onion Dip is:
- rich and creamy
- sweet and tangy
- highly addictive!
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.
This Vegan French Onion Dip is filled with sweet, tangy, caramelised onions, which pair amazingly with the thick, indulgent white bean “cream”.
The trick to making the onions taste good is to cook them really patiently for at least 20 minutes, until they’re seriously soft, nicely browned, and really caramelised – nobody wants sharp, crunchy onions in a caramelised onion dip!
A little splash of 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.
Meanwhile, you can whizz the white beans in a food processor blender, along with some unsweetened almond milk for extra creaminess, apple cider vinegar for tanginess and soy sauce (or tamari) for umami flavour.
You can substitute the almond milk with unsweetened oat milk for a nut-free version.
Then all you need to do is mix the blended white bean mixture together with the caramelised onions, and it’s ready to eat!
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 also super easy to make in large batches, and leftovers are amazing in sandwiches!
If you love dips, check out my:
- Homemade Domino’s Pizza Garlic Herb Dip
- Spinach Artichoke Dip
- Miso Aubergine Dip
- Pumpkin Sage White Bean 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 on Instagram! Thank you.
This Vegan French Onion Dip is rich and creamy, sweet and tangy and highly addictive!
- 2 tablespoons oil (coconut, vegetable, rapeseed or olive)
- 1 large onion, thinly sliced
- Splash of white wine* (ensure vegan/gluten-free if necessary)
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
- 120 ml (1/2 cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 1 tablespoon soy sauce (or tamari if gluten-free)
- Salt + pepper, to taste
- 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 a splash of wine and cook for a further 5 minutes until all the wine has disappeared
- Meanwhile, place the white beans, almond milk, vinegar, soy sauce and salt + pepper in a food processor or blender (or hand-held stick blender) and whizz until completely smooth
- Place the caramelised onions in a bowl, add the blended white bean mixture and mix well
- Scatter over fresh parley 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!
*Can be omitted