Vegan caramelized onion dip is the kind of snack that disappears fast. It’s familiar, comforting, and just fancy enough to feel a little special. This dairy-free version delivers all the rich, savory flavor of the classic, with golden jammy onions, a creamy base, and a subtle tang that keeps you coming back for more.
It’s a crowd-pleaser with crackers, chips, or fresh veggies—and perfect for game day spreads, potlucks, or anytime you’re craving something scoopable and satisfying.
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What Makes This Recipe So Good
Deep, sweet-savory flavor: Slowly caramelized onions bring natural sweetness and umami that make the dip taste indulgent.
Creamy without dairy: A mix of vegan sour cream and vegan mayo gives you that classic, scoopable texture.
Simple ingredients: Nothing fancy — just pantry staples and onions. The technique does the heavy lifting.
Great make-ahead: The flavor actually improves after a few hours in the fridge.
Flexible: Use what you have.There are easy swaps for the base and seasonings.
What You’ll Need To Make Vegan Caramelized Onion Dip
- 3 large yellow onions, thinly sliced (about 6 cups)
- 2–3 tablespoons olive oil (or a mix of olive oil and vegan butter for richness)
- 1 teaspoon kosher salt, divided (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional, helps browning if your onions aren’t very sweet)
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar (or apple cider vinegar), to deglaze and add tang
- 1 cup vegan sour cream (store-bought or homemade)
- 1/2 cup vegan mayonnaise
- 1–2 tablespoons fresh lemon juice, to taste
- 1 teaspoon onion powder (boosts onion flavor)
- 1/2 teaspoon garlic powder
- 2–3 tablespoons finely chopped chives or green onions
- Optional: 1–2 teaspoons white miso paste for umami, pinch of smoked paprika for depth
Instructions
- Slice the onions: Cut the onions in half through the root, peel, then thinly slice into half-moons. Aim for even slices so they cook uniformly.
- Start the caramelization: Warm a large, wide skillet over medium heat. Add the olive oil (and vegan butter, if using). Add the onions and 1/2 teaspoon salt. Stir to coat.
- Cook low and slow: Reduce heat to medium-low. Cook the onions, stirring every few minutes. If they start to brown too fast, lower the heat. This step takes 30–45 minutes. You’re looking for deep golden brown, soft, and jammy onions.
- Encourage browning: If the onions seem dry or pale after 15–20 minutes, add the sugar. If the pan develops fond (brown bits), splash in a tablespoon of water as needed and scrape it up.
- Add garlic and deglaze: When the onions are beautifully caramelized, add the garlic and cook 30–60 seconds. Stir in the balsamic vinegar to deglaze, scraping up any browned bits. Cook 1–2 minutes to mellow the acidity.Let cool to room temperature.
- Mix the creamy base: In a bowl, whisk together vegan sour cream, vegan mayo, lemon juice, onion powder, garlic powder, remaining 1/2 teaspoon salt, and black pepper. If using miso, whisk it in until smooth.
- Combine and adjust: Stir the cooled onions into the creamy base. Add chives.Taste and adjust salt, pepper, and lemon. If you want more depth, add a pinch of smoked paprika.
- Chill: Cover and refrigerate at least 1 hour. The flavors meld and the texture thickens slightly.
- Serve: Stir, top with extra chives, and serve with kettle chips, pita chips, crackers, cucumber rounds, carrot sticks, or endive leaves.
How to Store
Refrigerator: Keep in an airtight container for 4–5 days. The flavor deepens over time.
Freezer: Not recommended. The texture can split and turn grainy once thawed.
Make-ahead tip: Caramelize the onions up to 3 days in advance and refrigerate. Mix the dip the day you plan to serve.
Why This Is Good for You
Onions are rich in antioxidants like quercetin and provide prebiotic fibers that support a healthy gut.
Using a dairy-free base means the dip is lighter and often easier to digest for many people. You still get satisfying creaminess, but without saturated dairy fats. Plus, serving with fresh veggies adds fiber, crunch, and color to your snack table.
What Not to Do
Don’t rush the onions: High heat burns before sugars develop. Keep it medium-low and be patient.
Don’t skip cooling: Adding hot onions to the creamy base can make it thin and greasy.
Don’t over-salt early: The dip concentrates as it chills. Season, chill, then taste again before final adjustments.
Don’t use watery bases: Some yogurt-style alternatives can be thin. Choose a thicker vegan sour cream or strain a yogurt-style base first.
Don’t forget acid: A splash of vinegar and lemon brightens everything. Without it, the dip can taste flat.
Variations You Can Try
Caramelized Shallot Dip: Swap half the onions for shallots for a delicate sweetness and a hint of garlicky flavor.
Miso-Umami Boost: Add 1–2 teaspoons white miso for savory depth. It blends seamlessly and enhances the onion flavor.
French Onion-Inspired: Stir in 1/2 teaspoon dried thyme and a dash of white wine during deglazing. Finish with extra chives.
Cashew Cream Base: Blend 1 cup soaked cashews with 1/2 cup water, 1 tablespoon lemon juice, and 1 teaspoon apple cider vinegar for a whole-food creamy base.
For Heat Lovers (like me!): Add a pinch of cayenne or a teaspoon of finely minced pickled jalapeños for a gentle kick.
Smoky Version: A pinch of smoked paprika or a few drops of
Herb Garden: Mix in parsley, dill, or tarragon to make it herbaceous and fresh.
Vegan Caramelized Onion Dip
Creamy, dairy-free caramelized onion dip packed with sweet-savory flavor. A plant-based version of a classic that’s perfect for parties or anytime snacking.
Yield: 2 cups
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Large Skillet
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Mixing Bowls
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Whisk
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Cutting Board
- 3 large yellow onions thinly sliced (about 6 cups)
- 2 –3 tablespoons olive oil or mix with vegan butter
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar optional
- 2 cloves garlic minced
- 1 tablespoon balsamic or apple cider vinegar
- 1 cup vegan sour cream
- 1/2 cup vegan mayonnaise
- 1 –2 tablespoons fresh lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 –3 tablespoons chopped chives or green onions
- Optional: 1–2 teaspoons white miso paste pinch of smoked paprika
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Slice the onions: Cut onions in half through the root, peel, and thinly slice into half-moons.
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Caramelize: Heat oil in a skillet over medium heat. Add onions and ½ tsp salt. Reduce heat to medium-low and cook for 30–45 minutes, stirring often. Add sugar if needed.
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Deglaze: Once golden and jammy, add garlic and cook 30 seconds. Stir in vinegar and scrape up browned bits. Cook 1–2 minutes. Let cool.
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Mix creamy base: In a bowl, combine vegan sour cream, mayo, lemon juice, onion and garlic powders, remaining salt, pepper, and optional miso.
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Combine: Stir in cooled onions and chives. Adjust seasoning and lemon to taste.
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Chill: Refrigerate at least 1 hour for best flavor.
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Serve: Top with extra chives. Serve with chips, crackers, or fresh veggies.
- Use red onions for a fruitier flavor.
- Cashew cream works as a whole-food base alternative.
- Add smoked paprika or miso for extra depth.
This vegan caramelized onion dip brings all the nostalgic comfort of the classic, with a rich flavor that stands on its own.
The secret is slow-cooked onions, balanced with acid and a creamy, dairy-free base. Make it ahead, keep it chilled, and serve with crunchy dippers for a snack that everyone will keep reaching for. Simple ingredients, big flavor, and zero fuss — that’s a dip worth making on repeat.
FAQ
Can I use red onions?
Yes, but expect a fruitier flavor and slightly different color. Yellow or sweet onions caramelize into a more classic, deep-savory profile. If using red onions, keep heat low and consider skipping the sugar.
What’s the best vegan sour cream to use?
Choose a thick, tangy brand based on cashews, coconut, or soy. If your sour cream is very loose, reduce the mayo slightly or mix in a spoonful of plant-based cream cheese to thicken.
How long does it take to caramelize onions properly?
Usually 30–45 minutes on medium-low heat, depending on your pan and stove. If it’s going faster, lower the heat. If nothing is browning after 20 minutes, you can raise the heat a notch and stir more often.
Can I make this oil-free?
Yes. Dry-sauté the onions over medium-low heat with a splash of water or veggie broth as needed to prevent sticking. The flavor will be slightly different, but still delicious. Choose an oil-free vegan sour cream or cashew base to keep it fully oil-free.
What if my dip is too thick or too thin?
If it’s too thick, whisk in 1–2 teaspoons water or plant milk at a time until you like the texture. If it’s too thin, stir in a tablespoon of plant-based cream cheese, more vegan sour cream, or let it chill longer to firm up.
Can I serve it warm?
You can, but it’s best chilled for at least an hour. If you prefer it slightly warm, let it come to room temp for 20–30 minutes before serving. Avoid heating on the stove or in the microwave, which can make it separate.
Is this gluten-free?
Yes, the dip itself is naturally gluten-free. Just pair it with gluten-free crackers, chips, or veggies to keep the whole spread gluten-free.