Take a frying pan or stockpot and heat it to medium. Add olive oil and chopped onion and cook them until for approx. 2 minutes. Stop right before they begin the caramelize.
Now, add 1-3 Tbsp of veggie broth and cook the onion until the broth is absorbed or steamed away.
Repeat this step if the liquid is gone but the onion pieces are not cooked and soft. It is a bit of like cooking risotto. You add only more veggie broth if the previous amount evaporates but the onion hasn't cooked yet. And one add in small increments. At the end, you should have soft and tender chopped onion and little to no liquid. We usually use up to ⅓ cup.
Now, take a mixing bowl and add the sour cream and the seasoning (onion powder, garlic powder, sweet smoked paprika powder, soy sauce (or tamari for gluten-free), freshly chopped parsley, salt and pepper), finally add the cooked chopped onion. Mix and serve. Delicious and easy! Homemade and healthy!
We totally love the bits and pieces in this dip, but you can blend it with an immersion blender if you want the onion to completely disappear.
How long can you store it?It keeps well in the fridge for 4-5 days for sure. No don't recommend freezing as whether it is freezable or not highly depends on what kind of dairy-free sour cream are you using.What can I use instead of sour cream?You can use any store-bought or homemade cream cheese. We have a delicious Tofu Cream Cheese recipe which you can make in 5 minutes. We don't recommend using mayo alone only in combination with cream cheese or sour cream as otherwise it will be too heavy.Serving suggestions above the recipe card.