Ingredients:

  • 2 tablespoons olive oil (30 mL)
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon garlic powder (5 g)
  • ¼ teaspoon salt (1 g)
  • 1 cup cashews, soaked in water for 2-4 hours, then drained (150 g)
  • 1 tablespoon apple cider vinegar (15 mL)
  • ½ teaspoon Dijon mustard (2.5 g)
  • ½ teaspoon fresh thyme or ¼ teaspoon dried thyme (1 g)
  • ¼ cup water (60 mL), as needed for consistency

Instructions:

  1. Heat olive oil in a medium skillet over medium heat.
  2. Add chopped onions and cook until softened and caramelized, approximately 12-15 minutes, stirring occasionally until golden brown.
  3. In a food processor, combine soaked cashews, garlic powder, salt, apple cider vinegar, Dijon mustard, thyme, and half the water.
  4. Blend until smooth, adding more water as necessary to reach desired creamy consistency.
  5. Fold in the sautéed onions, adjusting seasoning to taste.
  6. For best flavor, refrigerate for at least 30 minutes before serving.