| Easy | Vegan
Dairy-Free Sour Cream and Onion Dip
INGREDIENTS
- 1 head of garlic
- Olive oil
- 2 tablespoons vegan butter
- 1/2 large yellow onion, finely diced
- 3 scallions, sliced with whites and light green parts separated from dark green
- ¼ teaspoon of salt, plus more as needed
- Pinch of sugar
- 3/4 cup Follow Your Heart Dairy-Free Sour Cream
- 1/4 cup Follow Your Heart Vegenaise
- 1 teaspoon soy sauce
- Black pepper, to taste
- 1 tablespoon chopped parsley, plus more for garnish
- Optional: 1 tablespoon nutritional yeast
INSTRUCTIONS
- Preheat oven to 400°F.
- Peel and discard the papery outer layers of the whole garlic bulb.
- Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. Put garlic in foil, drizzle with a couple teaspoons of olive oil, and cover the bulb with aluminum foil.
- Bake for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed. Cool once finished.
- In the meantime, heat a large skillet over medium heat. Once warm, add in the vegan butter and melt. Add the diced onions, as well as the white and light parts of the scallions, ¼ teaspoon of salt, and a pinch of sugar. Mix and cook, stirring frequently, until the onions are golden, about 10 minutes. Set aside to cool.
- When the garlic has cooked and cooled, squeeze all of the roasted garlic cloves into a medium bowl, being sure to avoid adding any skins to the bowl.
- Add in the Follow Your Heart Dairy-Free Sour Cream, Follow Your Heart Vegenaise, cooked onions, soy sauce, green parts of the scallions, black pepper, parsley and optional nutritional yeast. Mix well until uniform.
- Cover the dip and refrigerate it until ready to serve. Garnish with an extra sprinkle or parsley and serve with vegan potato chips.
