Ingredients

The following ingredients have 4 Servings
  • 1 pound yellow onions, (thinly sliced)
  • 1 tablespoon olive oil
  • Pinch organic sugar
  • 2 garlic cloves, (minced)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 1 1/2 cups raw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 1/3 cup unsweetened and unflavored non-dairy milk
  • 1/2 cup silken tofu
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon onion powder
  • Salt, (to taste (I used 1 1/2 teaspoons))
  • Black pepper, (to taste (I used 1/4 teaspoon))
  • Fresh chives, (for serving (optional))

Instruction

  • Place the onions, olive oil and sugar into a large skillet. Stir to coat the onions evenly with the oil.
  • Place the skillet over medium-low heat. Slowly cook the onions, stirring occasionally. The onions will soften and slowly brown as they cook, and should take about an hour to completely caramelize.
  • Raise the heat to medium and add the garlic and thyme. Cook everything for about 1 minute, continuously stirring, until the garlic becomes very fragrant.
  • Stir in the balsamic vinegar and continue cooking and stirring everything for about 1 minute, until most of the liquid dries up. Remove the skillet from heat and let the onions cool a bit.
  • While the onions cool, place the cashews into a food processor bowl with the milk. Blend to a smooth paste.
  • Add the tofu, lemon juice, Worcestershire sauce, and onion powder. Blend again until the mixture is smooth.
  • Add the onions to the food processor, reserving about a quarter of the batch for topping, if you'd like. Blend again until the onions are finely chopped and incorporated into the dip.
  • Season the dip (generously) with salt and pepper to taste, and blend the mixture one final time.
  • Spoon the dip into a bowl and top it with the reserved caramelized onions and chives. Serve with chips.