Vegan Sour Cream and Onion Dip

vegan dairy free vegetarian snack dip

Ramin Ganeshram

Serves 4–6

Source

Ingredients

2 Tbsp. (28 g) plant-based butter

1 medium sweet onion, such as Vidalia, sliced thinly

2 garlic cloves, sliced thinly

¼ tsp. (1½ g) kosher salt

¼ tsp. (1½ g) paprika

¼ tsp. (1½ g) fresh thyme leaves, plus more for garnish

8 oz. (225 g) plant-based cream cheese such as Miyoko’s, Kite Hill, or Violife

1 tsp. (5 ml) freshly squeezed lemon juice

1 Tbsp. (3 g) dried chopped onions

Homemade or store-bought crispy fried shallots, for garnish (optional)

Chips or crudités, for serving

Method

Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.

Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.

Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.

Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.