A deliciously dairy-free take on French onion dip.
30 min +soaking time
Cover cashews with water and soak until soft (at least 2 hours or up to overnight). Once they're soft, place cashews in a food processor or high-power blender and process until creamy and no longer grainy.
Add Silk and process until smooth.
Heat olive oil in a pan on low heat. Add shallots and cook until soft, sweet and caramelized (about 15-20 minutes). Allow shallots to cool.
Combine shallots, lemon juice, vinegar, garlic powder, salt and pepper with cashew cream in blender or food processor and blend until smooth and creamy.
Adjust salt and pepper if needed. Serve with chips or fresh veggies.