Slow-cooked yellow onions caramelize down into a deep golden, jammy tangle before getting folded into a blended cashew base that's rich, tangy, and completely creamy — no dairy in sight, but you'd never guess it from the texture. A hit of lemon juice and apple cider vinegar keeps things bright, while onion and garlic powder round out that classic savory depth you want from a good dip. Chilling it for an hour lets everything meld into something thick, scoopable, and perfect for chips or crudités. A sprinkle of fresh chives and the reserved caramelized onions on top gives it that extra pop of flavor and color right before serving. This one's an easy win for a gluten free spread — creamy, deeply savory, and full of slow-cooked onion flavor in every bite.
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Place the cashews in a bowl and cover with boiling water. Soak for at least 1 hour, then drain and rinse thoroughly.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 3–4 minutes, for 35–40 minutes until the onions are deep golden brown and jammy throughout — reduce the heat to medium-low if they begin to darken too quickly at the edges.
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