Vegan Recipe: A Salty, Savory, Sexy, Scrumptious, Smooth & Spreadable Vegan Dip!

updated Feb 5, 2020
Savory Vegan Dip
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(Image credit: Dana Velden)

Somehow the words Tofu Dip don’t really capture this deeply flavorful and addictive concoction. Consider the following elements: Caramelized onions and garlic, several pinches of savory herbs, smoked paprika, sherry, miso — see what I mean? I have a lot of love and respect for tofu, but sometimes you have to keep it out of the headline.

Read on for the recipe and serving tips.

This dip/spread originated from a recipe similar to the one in the amazing Millennium Cookbook. Over the years I’ve played with it quite a bit and my current rendition is as follows.

Savory Vegan Dip

Makes about 2 cups

Nutritional Info


  • 1

    large (softball-sized) onion

  • 2 tablespoons

    olive oil

  • 2

    whole cloves garlic

  • Pinch of salt

  • 1/4 cup

    sherry (or dry white wine)

  • 1 teaspoon

    dried oregano

  • 1 teaspoon

    dried sage

  • 1 teaspoon

    dried thyme

  • 1 teaspoon

    dried basil

  • 1/2 teaspoon

    dried rosemary

  • 1/2 teaspoon

    dried fennel seeds

  • 1/4 teaspoon


  • 1/4 teaspoon

    ground pepper

  • 12 ounces

    firm tofu

  • 1 to 3 tablespoons


  • Good olive oil for drizzling

  • Smoked paprika for dusting


  1. Slice the onion into thin half moons and saute gently in a large frying pan with the olive oil. You're going to want to caramelize the onions, so keep the heat low and stir on occasion.

  2. While the onions are cooking, thinly slice the garlic and assemble the rest of the ingredients. The herbs and spices can all be measured into a small bowl, as they all will be added at the same time.

  3. When the onions have taken on some color but aren't quite done yet, add the garlic and stir. You want to soften the garlic at this stage but not color it too much. When the garlic is soft and fragrant and the onions are done (about 5 minutes), add the spices and stir for about a minute.

  4. Add the sherry and deglaze the pan. Cook until most of the liquid is evaporated. Turn off the heat. Put the onion mixture into a food processor or blender along with the 1 tablespoon of the miso, the tofu and a splash of water. Blitz until the mixture is smooth and creamy. You may need to add a splash more water, depending on how firm your tofu is.

  5. Taste for seasonings. Add more miso if needed and blitz again.

  6. Spoon into a bowl and using the back of the spoon, make a swirly indent in the dip. Drizzle on the olive oil and dust with the smoked paprika.

  7. Serve as a dip for fresh vegetables or as a spread for bread or crackers. I believe Millennium used to serve this with bread instead of butter. This can also be a flavorful mayo substitute or, if you omit the water and make a thicker spread, a sandwich filling.

Recipe Notes

The smoked paprika may be a the last ingredient and only a dusting at that. Still, I think it adds a unique flavor profile and a nice bit of color, so try to use it if possible.
You can use light (white or yellow) or dark (red) miso for this recipe, although I've noticed that with red miso you may need to use less. So start with one tablespoon and walk it in, one tablespoon at a time, tasting as you go.

(Image credit: Apartment Therapy)
(Image credit: Faith Durand)
(Image credit: Apartment Therapy)

More Vegan Dips from The Kitchn

Pictured above, left to right:
How To Make Hummus
Grilled Guacamole
Fresh Shell Bean and Sage Spread

(Image: Dana Velden)