Caramelized Onion Dip

Ingredients

• 1 small yellow onion, diced
• 1 leek, cleaned and sliced thinly (you can use two onions if you don't have a leek)
• 1 recipe Cashew Sour Cream
• Splash white wine (optional)
• 1 small bunch chives or 3 green onions, finely chopped
• Handful parsley, finely chopped
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dill
• Pinch cayenne
• Lemon juice, salt and pepper, to taste
• 1 1/2 cup cashews, soaked in water overnight, drained, and rinsed
• 1/4 cup water + more if needed to make creamy
• 1 tbsp lemon juice
• 2 tsp rice vinegar
• 1/4 tsp salt

Instructions

1. 1

   Brown onions and leeks in olive oil for 5-10 minutes over medium-high heat with a pinch of salt. Add a splash of white wine and scrape brown bits off bottom of pan. Turn heat to low and caramelize onions for 1 hour until soft and golden and reduced to about one-third of the volume of the raw onions.

2. 2

   Add caramelized onions and all other ingredients to the Cashew Sour Cream. Season to taste with salt, lemon juice, and pepper.

3. 3

   Place all ingredients into the bowl of the food processor or use a high-powered blender like a Vitamix or bullet-style blender. Blend until creamy. In the food processor, blending will take a little more time, so continue for 4-5 minutes, scraping the bowl every couple of minutes. If you find the cream to be too grainy, add water by the tablespoon until it is the desired consistency. Season to taste with lemon juice and salt.