Vegan Caramelized Onion Dip

Februari 05, 2019
Vegan caramelized onion dip, made with 9 ingredients and so easy to prepare. Perfect appetizer for a special occasion, the holidays, BBQs, game nights, etc.

Christmas is around the corner, so here it is, another recipe for the holidays. Stay tuned because we’re going to share more Christmas recipes during this month. In the meanwhile, take a look at our Christmas round-ups.

I could eat only appetizers during the holidays, I’m serious, they’ve always been my favorite ones, especially growing up, as I’m a savory person and love to try different dishes, not just one of two.

Vegan caramelized onion dip ingredients

    Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier, but it’s up to you. If you don’t eat oil, use some water or vegetable stock instead.
    Onions – I used red onions, but feel free to use any type of onions you like or have on hand.
    Brown, cane or coconut sugar – Any other sweetener will do. Maple and agave syrup are also great. Omit this ingredient if you want a sugar-free recipe.
    Salt – I always use Himalayan pink salt, but any type of salt is okay.
    White wine – This ingredient is optional, so omit it if you want.
    Vegan cream cheese – I prefer to make my own vegan cream cheese at home, but store-bought is also okay, just buy one with simple and healthy ingredients.
    Vegan sour cream – As in the previous one, homemade and store-bought work both great.
    Tamari or soy sauce – I usually buy tamari because is gluten-free. However, soy sauce is cheaper and easier to find (at least in my area). You could also add more salt and omit it.
    Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.

tips to make vegan caramelized onion dip

    If the dip is too thick for you, just add some water or plant-milk to thin it out.
    Some recipes call for mayonnaise instead of the sour cream (others use both), but I haven’t tried it myself.
    If you want to make a simpler version of this recipe, you could add some plant-milk instead of the sour cream. It’s not the same, but it works.
    Feel free to add any spices, herbs (dried or fresh) or ingredients you want. It’s also delicious with some chopped tempeh bacon, just add it when the onions are almost caramelized.
    Some people add some cheese on top, so feel free to add some store-bought vegan cheese and bake the dip at 450ºF or 230ºC until golden brown. You could also add our vegan Parmesan cheese just before serving or even bake the dip for about 5-10 minutes. I prefer to omit the cheese because the dip is already delicious and I save time and money, and it’s also lighter this way.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6
Category: Entrées, Sides & Main Dishes
Cuisine: Vegan, American


    1 tbsp extra virgin olive oil (optional)
    3 onions, julienned
    1 tbsp brown, cane or coconut sugar
    1/8 tsp salt
    1/4 cup white wine (65 ml), (optional)
    8 oz vegan cream cheese (225 g), softened at room temperature
    1 cup vegan sour cream (250 ml)
    1 tsp tamari or soy sauce
    1/8 tsp ground black pepper


    Heat the oil in a skillet. If you don’t eat oil, just use some water or vegetable stock instead.
    Add the onions, sugar, salt and white wine, and cook over high heat until the wine is absorbed, stirring frequently.
    Reduce to medium heat and cook over 15 minutes or until the onions are golden brown, stirring occasionally.
    Add the cream cheese, stir and cook until is melted.
    Finally, add the sour cream, tamari and pepper, stir until well mixed and cook for 3-5 minutes or until the sauce thickens.
    Serve immediately with toasted bread slices, crackers, crudités, tortilla chips, etc. Keep leftovers in a sealed container in the fridge for 2-3 days.


    Serving Size: 1/6 of the recipe
    Calories: 200
    Sugar: 5.8 g
    Sodium: 213 mg
    Fat: 12.3 g
    Saturated Fat: 2.2 g
    Carbohydrates: 17.2 g
    Fiber: 1.9 g
    Protein: 4.3 g

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