Vegan French Onion Dip

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Skip the store and make this Vegan French Onion Dip from scratch! It’s easy, healthy, and made with only 8 plant-based ingredients.
This post is sponsored by Crunchmaster Crackers.

Odds are you’ve enjoyed French Onion Dip at some point in your life. It’s practically a party tray staple! Most versions are full of ingredients that I try to avoid though, so I decided to create my own healthier version. 

This Vegan French Onion Dip is Dairy-Free, Oil-Free, and made with only 8 healthy ingredients!

ingredients for french onion dip on round wooden cutting board with red striped linen

First thing’s first: we gotta caramelize those Onions! This step takes time, but is so worth it if you want that sweet, deep Onion flavor in your dip (hint: you do).  Most conventional recipes caramelize the Onion in a bit of oil, but we’re going to skip that and use Vegetable Broth instead – simply cook the Onion down until there’s no more liquid left, deglaze with the Broth, and repeat.

Next, we’ll blend a portion of the Caramelized Onions with the remainder of the ingredients – Cashews, Silken Tofu, Garlic Powder, Nutritional Yeast, and Vegan Worchestershire Sauce. Fold in the rest of the Onions along with some Parsley, Black Pepper, and Salt, and you’re ready to serve and enjoy!

vegan french onion dip in white speckled bowl topped with fresh parsley and served with crackers

Well, almost. Because let’s face it – what’s a dip without a dipper? French Onion Dip is traditionally served with plain ol’ Potato Chips, but I decided to switch things up and use my favorite Crunchmaster Crackers instead. Not only are all of their flavors Gluten-Free and Vegan, but I love that they are made with real food ingredients that I can both see and pronounce.

I opted to use their Roasted Garlic Multi-Seed and Simply Olive Oil & Sea Salt Tuscan Peasant crackers for this recipe, but it’d also be fun to switch things up and try something new! All of their Crackers are incredibly versatile and have become a pantry party (and every day!) staple in my house.

crunchmaster crackers spread on grey marble backdrop with bowl of vegan french onion dip

A Few Final Thoughts:

  • I would recommend using a Sweet Yellow Onion for this recipe, but a regular Yellow Onion will work in a pinch.
  • If you have a Nut and/or Soy Allergy, you can replace the Cashews with more Tofu, and vice versa. The overall texture of the dip may be slightly different, but should be just as delicious flavor-wise! You’ll probably need to add some water to the blender if you use all Cashews as well.
  • This dip will last in the fridge for up to 10 days, but I wouldn’t recommend freezing it. Honestly, I think it tastes even better after 1-2 days of refrigeration because all of the flavors get to mix together more!

hand scooping cracker into vegan french onion dip in white speckled bowl on wood serving tray

If you’re looking for more Vegan Dip recipes, you’ll also love this Vegan Spinach Dip and this Healthy Buffalo “Chicken” Dip!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan French Onion Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Skip the store and make this Vegan French Onion Dip from scratch! It’s easy, healthy, and made with only 8 plant-based ingredients. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: ~ 2 cups
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American




  1. Finely dice the Onion, then and add it to a large non-stick pot with a splash of Vegetable Broth. Sauté the Onion and Vegetable Broth together over medium-high heat. Sauté the Onions as you normally would in the pan, but let all of the Vegetable Broth evaporate. Let the Onions “sit” in the pan for 10-20 seconds without liquid, then “deglaze” the pan using a splash of Vegetable Broth. Repeat this process until all of the Vegetable Broth has been used, and the Onions are tender and dark brown.
  2. Add 1/2 cup of the Caramelized Onions to the blender with the Soaked Cashews, Tofu, Garlic Powder, Nutritional Yeast, Worcestershire Sauce, and Salt. Blend everything until smooth and creamy, then transfer into a bowl and fold in the remaining Caramelized Onions.
  3. Place the dip in the fridge for at least 10 minutes, to allow it to thicken and set. Top with fresh Parsley and Black Pepper, and serve with Crunchmaster Crackers. Leftovers will last in the fridge for up to 10 days.


  • This recipe will thicken and taste even better the day after you make it, so I suggest making it 1-2 days before serving if you have the time!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want to save this Vegan French Onion Dip for later? Pin the recipe to your Pinterest boards:

Skip the store and make this Vegan French Onion Dip from scratch! It's easy, healthy, and made with only 8 plant-based ingredients. #vegan #glutenfree #oilfree #plantbased #frenchoniondip |

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. I would suggests subbing the cashews for sunflower seeds, as using all tofu wont give it the same richness.

  1. To up the flavor even more, I would suggest roasting/toasting the cashews! Do it in a pan so you can keep an eye on them, stir them and not let them burn. If you don’t have vegan Worcestshire sauce, I bet a gluten-free tamari or teriyaki would work (they do exist, don’t they?), or even a bit of miso… hmm, this may be another dip now…
    I love your recipes, even tho we’re not gluten free or even completely vegan (yet).

    1. You can use double the cashews, but will have to add some liquid to the dip as well to get it to fully blend