Yield: about 2 cups
Prep Time: 25 minutes
Cook Time: 1 hour (for the onions)
- ½ cup (74g) raw cashews
- 5-6 tablespoons PRMRY Enhance extra virgin olive oil, divided (plus extra for serving)
- 1 medium yellow onion (250g), thinly/evenly sliced
- Hefty pinch of salt, plus more to taste
- 2 tablespoons of nutritional yeast
- 3 garlic cloves (15g), minced
- ½ pound (2-3 medium) carrots, peeled and ¼” sliced
- 1 teaspoon light vinegar (i.e. champagne vinegar)
- Fresh dill, for topping
- 3⁄4 cup loosely packed cilantro
- Freshly cracked black pepper, for topping
Place the cashews in a bowl and cover with hot water. Let sit while the onion cooks.
Heat a skillet over medium-low heat. Add enough oil to coat the bottom of the pan, about 1-2 tablespoons. Add the sliced onion and about ½ teaspoon of salt. Turn the heat to low and let the onions cook and caramelize, stirring only a few times. Monitor the heat as needed to maintain slow cooking. As the onion starts to caramelize, add in the minced garlic and continue to cook until the onions are deep in color.
Once the onions are ready, add the carrots to the pan and a couple tablespoons of water. Keep the heat fairly low, cover the pan, and cook until the carrots are tender, for about 15 minutes.
Drain the cashews and place them in a high-speed blender (or food processor) along with ½ cup water. Puree until smooth, then add in the onion-carrot mixture, nutritional yeast, and the vinegar. Continue pureeing, adding in the reserved olive oil until smooth. If you find the mixture is getting stuck and not blending, add a splash of water as needed. Taste and adjust salt. Spread into a bowl and top with fresh dill, black pepper, and olive oil drizzle.
Serving: If you’re planning to use this for meals and not as a dip, leave the dill, pepper, and olive oil off and store up to a week.
Recipe and photo by Erin Alderson