Place pan over medium heat and add 1 Tbsp of olive oil.
place the sliced onions in the pan along with salt and pepper.
As a note, the longer you cook the onions, the sweeter they will taste. If you keep them relatively undercooked, your dip will have a more noticeable onion-like bite to it. On the other hand, if you decide to caramelize the onions, the dip will have a sweet onion flavor. We prefer the dip to be at a happy medium, so we sautéed the onions for a solid five minutes before turning off the stovetop.
Set aside the onions and let them cool down for a few minutes.
While the onions are cooling down, drain the cashews - if you haven’t already, and add them to a blender along with a minced clove of garlic, 1 Tbsp of olive oil, 2 Tbsp of Apple Cider Vinegar, 1/2 cup of cold water, chopped chives, and the juice from 1/2 a lemon.
Add 2/3 of the sautéed onions to the blender as well, and blend on high speed for about 20 seconds.
After blending, the dip should have a creamy consistency. Here you have your second chance to amplify the onion flavor and add salt if needed. Try a sample of your dip. At htis point You can either choose to add the remainder of the sautéed onions into the blender or simply store them for future meal prep. add a pinch more salt to the dip and blend for another 20 seconds on high speed.
Once blending is complete, transfer the dip to a small container and allow it to sit and cool in the fridge for approximately 45 minutes prior to eating. Enjoy!