Creamy vegan French onion dip uses no sour cream, mayo, or cream cheese. This allergy-friendly dip uses real, roasted onions to make an addictive, grownup version of this recipe.
Table of Contents
Vegan french onion dip is a grown-up spin on a slumber party classic. Perfect for dipping as a snack or as part of your next party spread!
When I was a kid, nothing said "sleepover" like that tinned French onion dip. You know the one? It was in the chips aisle in shelf-stable cans, and we ate it with ruffled potato chips.
This nut-free vegan French onion dip is based on that nostalgic dip, but with the amazing flavor of real, roasted onion! It has an amazing, creamy texture without needing any dairy, vegan sour cream, vegan cream cheese, or vegan mayo.
Instead, we are using tahini for a nut-free, allergy-friendly vegan French onion dip!
💖 Why You'll Love this Recipe
- creamy dip perfect for dipping chips, crackers, or fresh veggies like bell peppers, carrots, celery, cucumber, etc.
- super simple to make! Dice and roast the onion, blend the dip, stir in reserved onion for texture, and serve.
- rich and creamy dip with no dairy or even vegan dairy products needed
- naturally gluten-free, soy-free, nut-free, and dairy-free
🧅 Ingredients and Substitutions
- aromatics - Roasted onion and garlic give this dip such a rich, deep flavor!
- olive oil - For roasting the onion.
- salt - To help the onions brown and to bring out the flavors of the dip.
- tahini - This is the creamy base for your dip.
- lemon juice - For tang.
- onion and garlic powders - For even more amazing umami flavor!
- fresh parsley - Adds a fresh flavor! You can omit, but it really does taste amazing in there.
🔪 How to Make Vegan French Onion Dip
Preheat the oven to 425° F.
On a lined baking sheet, toss together the onion, garlic, oil, and salt. Bake for 30 to 35 minutes, stirring every 10 minutes, until they're nice and browned. During the last 15 minutes of cooking, check in every 5 minutes and stir.
Reserve ½ of the roasted onions, and set these aside.
Add the remaining roasted onions, the clove of roasted garlic, and the remaining ingredients to your blender. Blend until smooth, adding more water by the tablespoon, as needed, to get things moving. Taste and adjust salt and tang.
Transfer to a small bowl, and stir in the reserved roasted onions. Taste and adjust salt, then chill until you're ready to serve.
💡 Helpful tips
- Make sure to stir the onions while roasting, so they cook evenly and to check in on their progress. You want the onions roasted and a little crisp but not burnt.
- Stir the tahini well before measuring it into the blender for the best texture!
- You may need to add extra water to get a smooth dip. Add water by the tablespoon, as needed.
- If your tahini is very bitter, adding ½ teaspoon of sugar or agave nectar can offset the bitterness. You can also mask it with extra lemon juice, if you prefer.
🫙 Storage Directions
Leftover vegan French onion dip will keep for three to five days in a closed container in the refrigerator. Do not freeze it.
🍴 More Delicious Vegan Dips
📖 Recipe
🧅 Vegan French Onion Dip
Ingredients
For the Roasted Onions
- 2 cups diced sweet onion
- 1 clove garlic a whole clove
- 1 tablespoon olive oil
- ½ teaspoon sea salt
For the French Onion Dip
- ½ cup water
- ½ cup tahini
- ¼ cup lemon juice
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoons loosely-packed parsley
- salt to taste
Instructions
Roast the onions.
- Preheat the oven to 425° F.
- On a lined baking sheet, toss together the onion, garlic, oil, and salt. Bake for 30 to 35 minutes, stirring every 10 minutes, until they're nice and browned. During the last 15 minutes of cooking, check in every 5 minutes and stir.
- Reserve ½ of the roasted onions, and set these aside.
Make the dip.
- Add the remaining roasted onions, the clove of roasted garlic, and the remaining ingredients to your blender. Puree until smooth, adding more water by the tablespoon, as needed, to get things moving. Taste and adjust salt and tang.
- Transfer to a small bowl, and stir in the reserved roasted onions. Taste and adjust salt, then chill until you're ready to serve.
Jessica
Super yummy with root veggie chips!
Becky Striepe
Oh yum! I'll have to try it with those chips next time.
Sarah De la Cruz
I love the flavor of onions (there's something my 7 year old self never thought I'd say!)! I also love that your dip is nut free—tahini is our staple around here!
Becky Striepe
Yay! I hope your boys enjoy it!
Cadry
Oh, my gosh. I used to love onion dip so much. What a great idea to use tahini for creaminess. This sounds like the perfect party addition!
Becky Striepe
Thank you, Cadry!
Mel | avirtualvegan.com
That dip looks awesome and the perfect accompaniment to the crackers! I would love to try the sweet potato variety!
Becky Striepe
Thank you, Mel! The Sweet Potato Ones are so addictive!
Amy Katz from Veggies Save The Day
This onion dip looks so yummy! I think I'll add it to my Thanksgiving menu. And I've heard those crackers are delish!
Becky Striepe
Thank you, Amy! I'm a big fan of both!
Heather
This looks incredible! My family would really enjoy this dip and GOOD THiNS, adding to my weekly meal plan for a fun after school surprise! #client
Becky Striepe
Enjoy it, Heather!
Jenn
I'm obsessed with these crackers. The beet ones are the best. I can eat the whole box! Your dip looks so yummy too!
Becky Striepe
Thank you! They are so good. I like the beet and the sweet potato. Both are so good!
Dianne
I love onion dip! I haven't had it much as a vegan, so thank you for the recipe! Those crackers look so good – I want to try the beet ones.
Becky Striepe
Thank you! The beet ones are really good. Darrol is obsessed with the sweet potato. He was over the moon when he saw that I'd picked up a box at the store.
Sarah
Yum! Those Balsamic Beet Thins look amazing! I also love that vegan bowl!!
Becky Striepe
They are so good! And thank you! It's a Jeanette Zeiss Ceramics bowl!