Vegan Onion Dip

This dairy-free rich and creamy dip, a take on French onion soup, is baked until golden brown and bubbly. It’s perfect for sharing – on movie night, for the big game or to bring to a potluck party.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Serves: 4

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Ingredients:

2 tbsp olive oil
3 cooking onions, finely chopped
2 cloves garlic, minced
1 tbsp finely chopped fresh thyme
1/2 tsp each salt and pepper, divided
1/2 tsp brown sugar
1 cup Ripple Half and Half Original
1 cup silken tofu
3 tbsp lemon juice
1 tbsp cornstarch
1 tbsp organic vegan Worcestershire sauce
2 tsp tamari sauce
1/2 cup grated vegan Parmesan cheese
2 tbsp finely chopped fresh chives
1 pkg (8 oz) mixed crackers, for serving
4 cups vegetable crudités, for serving

Directions:

Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook onions, garlic, thyme, and 1/4 tsp each salt and pepper for 3 to 5 minutes or until onions are slightly softened. Reduce heat to medium-low. Stir in brown sugar; cook for 20 to 25 minutes or until onions are golden brown and caramelized. Set aside.
In blender, combine Ripple Half and Half Original, tofu, lemon juice, cornstarch, Worcestershire sauce, tamari and remaining salt and pepper; blend until smooth. Stir in reserved onion mixture, vegan cheese and chives.
Transfer to greased 2-cup baking dish. Bake for about 15 minutes or until thickened and bubbling. Let cool completely. Serve cold with crackers and veggie sticks.

TIP

– Substitute soy sauce for tamari sauce if desired.