- 2
- 10 mins
- 30 mins
Ingredients
- 2 large sweet onions, sliced thin or diced
- 1/4 cup vegetable broth
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 1/2 cups raw cashews, soaked several hours
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- 1/2 tsp salt
- 3/4 cup Silk Organic Unsweetened Soymilk , divided (1/4 cup and 1/2 cup)
Preparation
Step 1
1. Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, 1/2 tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.
2. Meanwhile, rinse and drain your soaked cashews.
3. In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add 1/4 cup soy milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more soy milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it's done.
4. When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other 1/2 cup soy milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more soy milk.
Serve cold with chips, raw veggies or crackers.