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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Onion Dip   
    Categories: Nuts, Vegetables, Beans, Citrus   
         Yield: 5 servings   
       
         1 c  Raw cashews (4 oz)   
         3 c  Chopped yellow onions   
       1/4 c  Olive oil   
              Salt & coarse black pepper   
        15 oz Can cannellini beans;   
              - drained   
         4 ts Lemon juice; more as needed   
         4 ts Apple cider vinegar   
       1/2 ts Onion powder   
       1/2 ts Sweet paprika   
              Chopped chives; garnish   
              - (opt)   
              Potato chips or crudites; to   
              - serve   
       
     Add the cashews to a bowl and cover with water. Let the   
     cashews soak at room temperature for 2 hours.   
        
     About 45 minutes before the cashews are finished   
     soaking, combine the chopped onions, olive oil and a   
     pinch of salt in a medium skillet over medium-low heat.   
     Cook the onions, stirring occasionally, until they are   
     deep golden brown and caramelized, about 30 minutes. To   
     prevent the onions from burning and sticking to the   
     bottom of the skillet, you can add a splash of water, 1   
     tablespoon at a time, as needed. Let caramelized onions   
     cool slightly.   
        
     Drain the cashews and add them to the bowl of a food   
     processor or high-speed blender with the beans and 1/2   
     cup water. Blend the mixture until smooth, about 5   
     minutes, stopping the mixer and scraping down the bowl   
     occasionally.   
        
     Add the lemon juice, vinegar, onion powder, paprika and   
     1/2 teaspoon salt, and blend again until smooth.   
     Transfer the mixture to a bowl. Reserve about 1   
     tablespoon onions for garnish, then add the rest to the   
     bowl. Fold the onions into the mixture, cover and   
     refrigerate for at least 1 hour and up to overnight.   
     (Overnight is ideal for the best flavor.)   
        
     Just before serving, give the dip a good stir and adjust   
     the seasoning with lemon juice and salt as desired. Top   
     with the reserved onions and chives, if desired, and a   
     few grinds of black pepper. Serve with potato chips or   
     crudites. Store leftovers covered in the fridge for up   
     to 3 days.   
        
     By: Yossy Arefi   
        
     Yield: 4 to 6 servings (about 3 cups)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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