2. Creamy Onion Garlic Dip
Ingredients:
- 2 teaspoons olive oil , make the dip oil-free by sautéing the onion in a few tablespoons of water instead of oil. it will be more difficult to get them really caramelized though so oil is the best option.
- 1 whole head garlic , not individual cloves, the whole thing
- 300g | 2 heaping cups onion , peeled, cut in half then sliced finely
- 2 teaspoons sugar , optional
- 349g | 12.3 oz silken tofu
- 1 tablespoon nutritional yeast
- 2 teaspoons white miso paste , optional – can be omitted but if you have some it’s worth using it
- 1 tablespoon white wine vinegar , or lemon juice
- ½ teaspoon salt , plus a little more to taste if necessary
- 1 teaspoon dried thyme , you can use fresh instead if you have it and feel free to add more if you want a stronger type flavour
- 60mls | ¼ cup plant-based milk , you might not need it all
Instructions
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Preheat oven to 400°F.
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Keep the garlic head all in once piece and slice about ¼ inch straight off the top of the whole garlic head exposing the inside of the cloves inside.
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Take a square of tin foil and put the garlic head cut side down in the middle of the foil and wrap it tightly.
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Bake in the oven for around 40 minutes. After this time check it. It should be really soft if you give it a squeeze. Give it another 5 minutes or so if it’s not. Once completely soft remove from the oven and allow to cool in the foil.
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While the garlic is roasting, heat a sauté pan over a medium low heat with the olive oil (or a few tablespoons of water). Once hot add the sliced onion. Cook slowly for around 30 minutes, stirring frequently. If you use water you will need to add a few drops more here and there to stop the onions sticking.
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Once the onion is really soft and starting to go golden, add the sugar (optional but recommended for a more caramelized result) and stir well then continue to cook for another 5 minutes or so until a deep golden brown then remove from the heat and set aside.
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Add the tofu, nutritional yeast, white miso, vinegar and salt to a blender.
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Take the roasted garlic head and gently squeeze the garlic out of the papery skins and into the blender along with half of the onion and a few drops of the milk.
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Blend until completely smooth. Check the consistency and add a little more milk if you prefer a slightly thinner dip. I used a full ¼ cup but you might prefer less.
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Add the thyme and the rest of the onion and stir to distribute. If you prefer it completely smooth you can blend all the onion up into it. I like having some of the golden strands through mine for texture.
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Spoon into a serving dish.
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Optional : Garnish with more caramelized onion or some fresh thyme leaves.
Notes
Will keep for up to 1 week if refrigerated in a sealed container.
Originally posted 2019-03-12 14:01:53.
