Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and minced garlic, then cover the pan and cook for 15 minutes, stirring occasionally. The onions will soften and release their natural moisture. After 15 minutes, add the sugar, salt, and dried thyme to the pan. Continue cooking uncovered for another 5-10 minutes, stirring frequently, until the onions turn deep golden brown and caramelize—this develops the sweet, rich flavor that makes this dip special. I find that patient, slower caramelization creates a much more complex flavor than rushing it on high heat.

While the onions are caramelizing in the final 5-10 minutes, combine the extra-firm silken tofu and vegan mayo in a blender or food processor. Blend until completely smooth and creamy—this creates the rich, creamy base for your dip. The silken tofu adds body and moisture while the mayo provides flavor and richness. I prefer blending these together first rather than mixing by hand, as it creates a silkier texture that better holds the caramelized onions.

Transfer the caramelized onions from Step 1 to the blended tofu and mayo mixture from Step 2. Fold gently to combine, being careful not to overmix—you want some texture from the onions rather than a completely uniform paste. Stir in the fresh lemon juice, which brightens the richness of the dip and adds a subtle tang that balances the sweetness of the caramelized onions.

Transfer the dip to a serving bowl and serve immediately with your choice of chips, crackers, or fresh vegetables for dipping.