Creamy Vegan Caramelized Onion Dip

• servings: 6 servings
• total time: 45 minutes

Ingredients

2 Tbsp olive oil

3 small yellow onions, thinly sliced ((3 small onions yield ~8 cups or 700 g sliced))

2 large cloves garlic, minced

1 - 1 ½ tsp sea salt ((DIVIDED))

2 Tbsp apple cider vinegar

1 Tbsp tamari or soy sauce ((ensure gluten-free as needed))

1 Tbsp white miso paste ((or chickpea miso // ensure gluten-free as needed))

1 tsp maple syrup

1 (12 oz.) package soft silken tofu

1 tsp lemon juice*

Pita bread, tortilla chips,

Sliced veggies ((we like cucumber))

Parsley

Directions

Heat the oil in a large skillet over medium heat. Add the onions, garlic, and 1/2 tsp salt (adjust amount if altering default number of servings), and cook, stirring every 5 minutes, for 25-30 minutes, until golden brown and caramelized. Reduce the heat to medium-low as needed to prevent burning.

In a small bowl, whisk together the vinegar, tamari or soy sauce, miso, and maple syrup. Add this mixture to the onions, scraping any browned bits off the bottom of the skillet, and stir well. Cook for another 5 minutes, until flavorful and browned. Let cool slightly.

In a bowl, whisk together the silken tofu, lemon juice (optional — see notes below), and remaining 1/2 tsp salt (adjust amount if altering default number of servings). Fold the onions into the tofu mixture until combined. Taste and adjust as needed, adding more tamari or salt for saltiness or apple cider vinegar for brightness.

Serve warm with pita bread, tortilla chips, crackers, and/or sliced veggies. Optionally, garnish with fresh parsley for a pop of color.

Store leftover dip in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.