Homemade Vegan Sour Cream & Onion Dip
My favorite party dip when I was younger was always French onion dip. I loved all of the flavors from the Helluva Good brand, especially the original and the “bodacious onion”. This sour cream and onion dip recipe isn’t identical to those, it’s better. This creamy, onion-y, delicious dip is dairy free, low in fat and pairs well with a variety of dipping vessels- think chips, potato fries, veggies, the list is endless!
I made my own sour cream using silken tofu, which is low in fat and when blended has an identical consistency to sour cream. If you are staying away from soy or just don’t like the taste of tofu you could make cashew sour cream or use store bought. However, store bought and cashew sour cream will be higher in fat.
For the tofu sour cream:
½ package of silken tofu
2 Tbsp. white vinegar (can sub for apple cider vinegar)
1 Tbsp. lemon juice
For the dip:
½ tsp. vegetable oil (can be omitted if you are staying away from oil)
1 ½ cups white onion, diced
¼ cup green onion including white parts, diced
½ Tbsp. soy sauce
2 Tbsp. water
1 cup vegan sour cream (entire yield from recipe above)
½ Tbsp. vegan mayo
½ Tbsp. apple cider vinegar
½ tsp. onion powder
¼ tsp. garlic powder
¾ tsp. salt
pepper to taste
To make sour cream: add all ingredients to a food processor or blender and blend until smooth.
To make dip: heat vegetable oil in a pan with a cover over medium heat. Add onions and cook on medium heat for 10 minutes.
Add green onions, soy sauce, and water. Cover pan, lower to a simmer and cook an additional 10 minutes. Once onion mixture is complete take out of pan and let cool.
When mixture has cooled add to a food processor with sour cream, apple cider vinegar, onion powder, garlic powder, salt, and pepper and process until combined.
This dip won’t get super smooth in a food processor it stays kind of chunky so if you want a really smooth dip blend in a high speed blender instead.
Serve with potato chips, potato fries, or fresh veggies!
Makes 1 cup of dip.