Roasted Garlic & Caramelised Onion Dip

A deliciously creamy blend of silken tofu, nutritional yeast, slowly roasted garlic, caramelised onion & herbs. This dip is dairy free, low fat and a source of plant based protein. Serve it with crackers, crisps, breadsticks or vegetables. I love the simplicity of this dip. You don’t need any dairy free sour cream/yogurt/cream cheese, as silken tofu works so well as the base for this recipe

The neutral flavour and creamy texture of silken tofu makes it a wonderful base ingredient for this dip. It’s then flavoured with deeply savoury roasted garlic, naturally sweet caramelised onions, nutritional yeast and herbs. You can find silken tofu from most supermarkets, as it doesn’t usually need to be refrigerated, you’ll usually find it with other shelf stable products like pasta, rice and noodles

Yield; Roughly 450g of dip Cook time; 45 minutes

You’ll need;

One 300g block of silken tofu
Two tablespoons of oil
One bulb of garlic
One large brown onion, peeled and thinly sliced, from root to tip
150ml hot stock
One tablespoon of nutritional yeast
Dried herb mix; one quarter of a teaspoon of the following; basil, oregano and parsley
One quarter of a teaspoon of dijon mustard
Salt and black pepper to taste

Method;

Start by removing the loose skin from the bulb of garlic, and slicing the top off, exposing the cloves inside. Place the bulb cut side up onto a small piece of foil, then pour a tablespoon of oil and a pinch of salt over the top. Wrap the foil around the garlic, ensuring it’s totally covered. Roast at 200°C/180°C fan assisted for 30-40 minutes
While the garlic roasts, heat the remaining tablespoon of oil in a frying pan over a medium low heat. Once it’s warmed up, add the thinly sliced onion. Give the onion around 30 minutes to cook down and caramelise, only stirring every now and then
Next, deglaze the pan with the hot stock to lift off anything stuck to the bottom. Simmer the stock until most of it has evaporated, then set it aside
Add the silken tofu, mustard and nutritional yeast into a food processor. Then carefully remove the roasted garlic from the skins, and add that into the food processor/blender. Blend the mixture until it’s smooth, and season with salt and black pepper
Then add the caramelised onions into the food processor/blender and blend again until mostly smooth. Enjoy the dip while it’s still warm, or refrigerate until it’s chilled