Warm Caramelized Onion and Kale Dip Recipe - Yup, it's Vegan (2024)

5 from 2 votes

For the caramelized onions:

• 1 tbsp olive oil
• 3 medium yellow or white onions thinly sliced

For the warm caramelized onion and kale dip:

• 5-6 cups thinly sliced kale loosely packed, de-stemmed before measuring
• 1 tbsp olive oil
• 3 cloves garlic minced
• 2 tbsp tapioca starch (see notes for info and substitutions)
• 2 tbsp nutritional yeast
• 1/2 tbsp mustard powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp dried oregano
• 1 cup plain, unsweetened non-dairy milk
• 3 tbsp dry white wine (optional)
• 1 tbsp white or yellow miso

To prepare the caramelized onions:

• If you have a medium-sized (under 7 inches) cast iron skillet, heat it up. Otherwise, grab a regular skillet. Warm the olive oil in a skillet over medium heat. Add the sliced onions with a pinch of salt, and stir.

• Reduce the heat to medium-low. Let the onions cook, stirring only every few minutes, until completely softened, about 15 minutes. Continue cooking and stirring infrequently until onions have turned golden brown and take on a sweet taste, another 15-25 minutes, depending on the exact size and temperature of your pan and onions. I normally do all of the rest of the prep for this recipe while the onions caramelize.

To prepare the warm caramelized onion and kale dip:

• Preheat the oven to 350 degrees Fahrenheit. If not using a cast iron skillet to cook and bake in, prepare a lightly greased, small baking dish or ramekin.

• Increase the heat to medium. Add your shredded kale to the pan and stir well. Continue to cook and stir it until it wilts, turns bright green, and reduces significantly in size, about 4-5 minutes. Add the remaining 1 tbsp of olive oil and the minced garlic, and cook for 30 seconds or until fragrant.

• Add the dry ingredients (tapioca starch through dried oregano) and stir well, until they coat the onions and kale and start to smell a little nutty. Immediately add the non-dairy milk, the white wine if using, and the miso. Stir frequently, until the mixture starts to thicken, bubble, and look a little bit stretchy. Continue stirring until smooth, then remove from the heat.

• If not using cast iron, transfer the mixture to the prepared dish, and bake for 15 minutes to get hot throughout.

• Turn on the broiler to high if you have one, and cook for 3 more minutes. Alternately, cook at the same temperature for 6-7 more minutes - until the mixture starts to brown on top.Remove from the oven and serve hot with crackers, chips, etc.

• Leftovers keep well in the fridge and can be eaten warm or cold. I enjoyed mine spread on a bagel!

TAPIOCA STARCH: Found in the natural section of regular grocers, or at natural food stores like Whole Foods - or find an Amazon link in the ingredients list for this recipe. Brands include Bob's Red Mill. There is no alternative that makes the dip equally "gooey", but you can use arrowroot starch or potato starch in a pinch.

KALE SLICING TECHNIQUE:Thoroughly wash the kale and slice into very thin strips. I do this by rolling up the leaves together and slicing with a very sharp knife, like chiffonading basil. I then rotate my knife 90 degrees and cut all of the strips in half so that the end result is thin strips about 1 inch in length (you don't want them too long, or it will make dipping difficult).

SOY-FREE: Use chickpea- or rice-based miso, or omit the miso. Use another mild-tasting plain dairy-free milk (such as cashew milk) instead of soy milk, or simply use water.