French Onion Dip

Too much onion? Said no one EVER!

Recipe:
Serving size: 6-8
Ingredients:
14 oz. of extra firm tofu
1/2- 1 cup h2o
2 medium yellow onions
1 shallot
1-2 cups cashews
1/2 fresh squeezed lime or lemon juice
4 cloves of garlic
2 tbsp coconut or olive oil
2 tsp garlic powder
2 tsp  minced onion
2 tsp turmeric
1 tsp red chili pepper flake
1 tsp Himalayan salt
1 tsp fresh ground tricolor peppercorn
dash of cayenne

Instructions:
1. Preheat the oven to 400 degrees Fahrenheit. Meanwhile, boil 4 cups of water.
2. Next, slice the onions and shallot throwing both on a pan over the stove top. Caramelize the onions and shallot by using 2 tbsp on coconut or olive oil at medium-high temperature. At this time you can also add all the spices. This should talk 10-15 minutes, you will know they are ready by the aroma and transparency of their appearance. You can continue for 5 more minutes if you would like them a bit less crunchy.
3. While the onions are caramelizing use the boiled water to boil the cashews in a bowl. Drain the cashews after the water reaches drinkable temperature, and add fresh new boiled water. Once they appear soft and prune-y add them into a blender adding only half the amount of water in the bowl. Set the remaining water aside for now.
3. Add the fresh squeezed lime juice into the blender, add the tofu, and now caramelized onions. Blend until the creamy texture of the spread/dip is achieved. If you'd like the mixture thinner add the remaining cashew water little by little until achieved. You may adjust flavors as necessary. Enjoy!

Tips:

• We like to lightly bake a fresh roll of sourdough bread or whole wheat loaf and serve this as a side dish or appetizer.
• There is no such thing as too much garlic or onion, add whatever amount meets your liking.

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