Classic Onion Dip
3
cups
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
1
package (14 oz/397 g) soft tofu
½ c
vegan sour cream
½ c
vegan mayonnaise
1 lg
shallot, coarsely chopped (about 1⁄3 cup)
2 tbsp
apple cider vinegar
1 tbsp
lemon juice
1 tbsp
+ 1 teaspoon onion powder
2 tsp
dehydrated minced onion
1 tsp
vegetable broth powder or 1 onion or vegetable bouillon cube
½ tsp
sea salt
½ tsp
ground black pepper
1
bag ridged or ruffled potato chips
I take full responsibility for your new addiction to this classic onion dip! It’s so killer and extra when it comes to that oniony flavor. It’s just like the junky stuff you buy in the tub, but of course, not junky at all. So don’t feel too bad about devouring a whole bag of chips with it either.
Directions
- Drain the tofu from the package water and place in a nut milk bag or bamboo steamer cloth and squeeze out as much moisture as possible. You should have about 1 1⁄4 cups of strained tofu.
- To a high-powered blender, add the tofu with the sour cream, may¬onnaise, shallot, apple cider vinegar, lemon juice, onion powder, dehydrated onion, vegetable broth powder, sea salt, and black pepper. Blend until very, very smooth. You may need to use the baton to move the mixture closer to the blade while blending or stop the blender and push the mixture off the sides with a spatula a few times in between blending.
- Pour into a bowl and refrigerate for at least 1 hour. It’s best served after refrigeration, but if you can’t wait, it can still be eaten immediately.
Reprinted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.
