Vegan Kiwi Onion Dip
Easy onion dip, a vegan gluten-free take on the classic kiwi reduced cream onion dip
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Servings: 8 servings
Calories: 29kcal
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Ingredients
- 350 g silken tofu
- 4 teaspoons Onion powder
- 1-2 teaspoons salt start with 1 teaspoon, taste and adjust if needed
- 1 Tablespoon soy sauce
- 1 Tablespoon lemon juice
Instructions
- Place all the ingredients in a food processor or blender. Blend until smooth.
- Taste the dip and adjust the onion powder, lemon juice, and salt to your preference if needed.
- Chill the onion dip for a minimum of 60 minutes before serving.
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Notes
- Honestly with only really two steps, blend and chill there aren't many tips, other than tasting and adjusting the seasoning if needed.
- Oh and of course be sure to serve this dip with some chips, ready salted chips, and onion dip is an absolute kiwi classic! (The ready salted crinkle cut chips from Countdown are gluten-free)
- You can store this dip in the refrigerator for up to 3 days.
Ingredient notes and Substitutions
- Silken Tofu: Be sure to choose silken tofu as this will blend into a smooth dip texture.
- Soy sauce: To be gluten-free this onion dip will need to be made with tamari or gluten-free soy sauce. Coconut amines will work in this recipe.
- Lemon juice: There are 2 ways to make kiwi onion dip, one with vinegar and one with lemon juice, I am a fan of lemon juice in my onion dip, but this could be swapped for vinegar if you prefer.
- Onion powder: For the onion flavour you will need onion powder or onion flakes.
Nutrition
Serving: 1serving | Calories: 29kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 419mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg