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Start by removing the loose skin from the bulb of garlic, and slicing the top off, exposing the cloves inside. Place the bulb cut side up onto a small piece of foil, then pour a tablespoon of oil and a pinch of salt over the top. Wrap the foil around the garlic, ensuring it’s totally covered. Roast at 200°C/180°C fan assisted for 30-40 minutes.
While the garlic roasts, heat the remaining tablespoon of oil in a frying pan over a medium low heat. Once it’s warmed up, add the thinly sliced onion. Give the onion around 30 minutes to cook down and caramelise, only stirring every now and then.
Next, deglaze the pan with the hot stock to lift off anything stuck to the bottom. Simmer the stock until most of it has evaporated, then set it aside.
Add the silken tofu, mustard and nutritional yeast into a food processor. Then carefully remove the roasted garlic from the skins, and add that into the food processor/blender. Blend the mixture until it’s smooth, and season with salt and black pepper.
Then add the caramelised onions into the food processor/blender and blend again until mostly smooth. Enjoy the dip while it’s still warm, or refrigerate until it’s chilled.