Bryan has been gently suggesting for quite a while that we should get a standalone vegan chip dip recipe up on the blog... and here it is! This dairy-free sour cream and onion chip dip is made from a base of tofu and blanched sliced almonds. Just toss all the ingredients in your blender and you have a delicious dip in minutes.
5 minutes
Full of flavour
Protein packed
And at least half the price of store-bought chip dip!
Ingredients For Vegan Chip Dip
I adapted this recipe from the "Tofu Sour Cream & Onion Dip" that is part of my Vegan 7 Layer Party Dip. To stand on its own however, I wanted to mix the tofu with a nut to create a more rounded flavour profile. I decided to use blanched sliced almonds because they are so thin that they do not need to be pre-soaked in order to blend.
For this vegan chip dip recipe you will need:
- 150 grams extra firm tofu.
- ½ cup or 50 grams blanched sliced almonds.
- Lemon juice & apple cider vinegar for the sour cream tang.
- Nutritional yeast for savoury depth of flavour.
- Onion powder, dehydrated chopped onion, garlic powder and salt.
- Plus, parsley for some freshness and nice colour!
You can use whole blanched almonds or whole raw cashews. The difference will be that you will need to soak the whole nuts for 15-20 minutes in boiling water or overnight in cold water in your fridge. Discard the soaking liquid and proceed with the recipe. The only other difference will be that the recipe will yield a little over 300 grams instead of 250 grams.
Finally, if you do not have dehydrated chopped onion you can use an extra teaspoon of onion powder for that onion flavour.
Method
I love that this vegan chip dip recipe is no fuss and ready in just 5 minutes. Since the nuts do not need to be pre-soaked you can just add everything straight to your blender.
- Add the tofu and sliced blanched almonds to your blender.
- Splash in the water, lemon juice and apple cider vinegar.
- Add the nutritional yeast, onion powder, garlic powder, and salt.
- Blend until smooth.
- Stir in the dehydrated onion and parsley.
- Refrigerate for an hour to chill OR enjoy right away.
Recipe Cost For This Vegan Chip Dip
I think that the savings for this homemade vegan chip dip are pretty exciting! This recipe makes 250 grams of dip which is equivalent to most small chip dip containers from my local grocery store. Our cost for this dip is $2.65 Canadian (and the lemon makes up $1 of that cost)! Using lemon juice from concentrate brings this dip under $2.
In comparison, traditional chip dips would cost me between $4.50 and $5. Non-dairy chip dips however, cost me over $10!
That is a pretty huge savings especially if you want to feed a crowd and have a few bowls of chips and dip scattered around for a party.
Let me know in the comments if you try this vegan chip dip recipe and if you play with the flavour combinations at all! In addition to my 7 Layer Dip you might also like my Smoky Maple Spiced Almonds for a fun party snack!
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5 Minute Vegan Sour Cream & Onion Chip Dip
- Total Time: 5 minutes
- Yield: 250 g 1x
- Diet: Vegan
Description
Ready in just 5 minutes this vegan chip dip is made from tofu and sliced almonds. No soaking time required, just blend and enjoy!
Ingredients
- 150 g extra firm tofu
- ½ cup sliced blanched almonds (52 g)
- 3 tbsp cold water (add more if needed to blend smoothly)
- 2 tbsp lemon juice
- ½ tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 tbsp dehydrated chopped onion* (alternatively, use 1 extra teaspoon of onion powder)
- 2 tbsp chopped parsley*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Add everything except the dehydrated onion and chopped parsley to a blender. Blend on high until the dip is smooth, stopping periodically to scrape down your machine. I don’t have a very high end blender and I run my machine in 30 second intervals maybe 4 times until the dip is really smooth. Depending on the moisture in your tofu you may need to add more water ½ tablespoon at a time if the mixture is too dry to blend smoothly.
- Transfer the dip to a bowl and stir in the dehydrated onion and chopped parsley.
- Refrigerate for at least 1 hour for best results but you can certainly enjoy this dip right away.
- Keeps well in the fridge for 3-5 days in an air-tight container.
Notes
Approximate Cost: $2.65 Canadian using a fresh lemon which costs me $1. If lemon juice from concentrate is used then that would bring my cost down under $2. Comparatively, traditional store-bought chip dips cost $4.50 - $5 for 250 grams. Dairy-free options cost me upwards of $10 for 250 grams.
You can use whole raw cashews (or whole blanched almonds) instead of the sliced almonds. You will just need to soak the whole nuts for 15-20 minutes in boiling water or overnight in cold water in your fridge. Discard the soaking water and then proceed with the recipe. This will make the whole nuts soft enough to blend down smoothly. You may also need a little bit of extra water (maybe 1 tablespoon extra) and the recipe will yield closer to 300 grams.
- Prep Time: 5 minutes
- Category: Sauces & Dips
- Method: Blender
- Cuisine: American
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