Vegan Sour Cream and Onion Dip

While plant-based dairy has come a long way from the early days of margarine and soy-only yogurts, plant-based sour creams have yet to meet the mark. Plant-based cream cheese, I’ve found, best approximates the flavor—and the texture—of sour cream, especially when mixed or blended, such as in this vegan dip.

Miyoko’s, Kite Hill, or Violife vegan cream cheese all work well for this recipe, but I find that Miyoko’s, which is cashew-based, is best both in terms of texture and taste with Kite Hill a close second. I add dried onion pieces to the recipe for a slightly brighter final flavor and for additional texture, but you can omit it if you like. Serve at room temperature for a dip that is excellent with pita, potato, or corn chips or as part of a vegetable platter. Served cold it has a firmer consistency that makes for a delicious spread for bagels, crispbread, and toast. Or add 2 to 3 tablespoons of warm water in the final blending to loosen the dip into a saucy texture that makes an excellent salad dressing. This recipe is adapted from The Art of the Perfect Sauce, which I wrote with chef Lorilynn Bauer.