The typical Super Bowl party spread isn’t exactly plant-based. Pizza, chicken wings, and bacon-wrapped everything is the star of the show. Even the dips are weighted down with sour cream, cream cheese, and/or mayonnaise. If you have dietary restrictions, you may have to pick your battles. And while you may not find many Daiya pizza fans at your party, this vegan French onion dip is a crowd-pleaser I’m willing to bet.

When I think of French onion dip, I think of a supermarket container with a peel-off lid. It is what it is, and whatever that is, for some reason doesn’t need to be refrigerated. The flavor is tangy, savory, and damn salty. Those same flavors are present in this vegan recipe, but you get something that’s both fresher and lighter.

Dairy-based French onion dips usually start with sour cream. Add a bunch of onions and spices and you’re good to go. (If you’re looking for a great classic recipe, try this one.) Instead of sour cream, I use soft tofu. It’s silky and thick when mixed, and provides an open canvas for flavors. Since the onions, spices, and our friend monosodium glutamate provide the savory and salty flavors, the only thing missing is that requisite tang. No problem: just add vinegar. Mix it all together and you’ve got a light dip that will satisfy your cravings without the lumpiness of sour cream.

1. Caramelize the onion.