Vegan Sour Cream and Onion Dip

Ingredients

• 2 Tbsp. (28 g) plant-based butter
• 1 medium sweet onion, such as Vidalia, sliced thinly
• 2 garlic cloves, sliced thinly
• ¼ tsp. (1½ g) kosher salt
• ¼ tsp. (1½ g) paprika
• ¼ tsp. (1½ g) fresh thyme leaves, plus more for garnish
• 8 oz. (225 g) plant-based cream cheese such as Miyoko’s, Kite Hill, or Violife
• 1 tsp. (5 ml) freshly squeezed lemon juice
• 1 Tbsp. (3 g) dried chopped onions
• Homemade or store-bought crispy fried shallots, for garnish (optional)
• Chips or crudités, for serving

Steps

1. Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.
2. Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.
3. Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.
4. Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.