450gramsyellow onion about 2 medium onionssliced fairly thin or chopped, it doesn't have to be pretty it's going into the blender
1TBSPEarth Balanceoptional or oil of choice, or omit and cook onions in a little broth in a non-stick pan
1cup"raw" cashews un-roasted, unsaltedsoaked overnight or boiled while you make the onions, then drained. Be sure to measure your cashews before soaking or boiling.
3 - 4cupslow sodium no-chicken brothI use Imagine brand. Divided: 1 cup to cook onions; 1 & 3/4 cups goes in the blender. You may need more to thin the sauce, depending on your preference.
3/4 - 1cupunfortified nutritional yeast I recommend unfortified because the fortified stuff can taste synthetic and vitamin-y. The kind I use & link to is listed as Gluten-Free.
1/4cuplemon juice about one lemon's worth
2TBSPsminced garlicabout 8 minced cloves of garlic I use minced garlic from a jar
1teaspoonground black pepper
Chop and slice up your onions. They don't have to look pretty; try to keep them around or under ¼ inch thick. Also, if you haven't soaked your cashews, put them in a pot with enough water to cover them, bring them to a boil and then turn the heat off and let them sit in hot water while you sauté your onions and load the blender.
Put the tablespoon of Earth Balance in big sauté pan and get it to sizzle. Then sauté the onions at medium to medium-high heat. You want the onions to brown a little.
Once onions are browning, add garlic to the pan. Once the garlic looks amber in color, pour 1 cup of broth into the pan and turn the heat up a little. Let the onions simmer, get very soft and soak up most of the broth.
While the onions are simmering in the broth put 1 & 3/4 cup of the broth, salt, black pepper, lemon juice, nutritional yeast, and onion powder in the blender. Drain the cashews with a strainer and add the cashews to the blender. Let the onion-garlic-broth mixture cool slightly and transfer it to the blender.
Blend until creamy. Add broth if you think the sauce is too thick. Taste and adjust seasonings, if desired (see notes below). Serve, store or freeze (see notes below). Enjoy!
Freeze: I cover the top with plastic wrap touching the sauce to make it airtight. To defrost, just heat and stir or whisk and it will become creamy againStore: I keep it in the fridge and use it for a week. If it has separated, just stir, if it is too thick add some of the leftover broth. To adjust flavor: Want more acid? Add a little more lemon juiceWant less acid? Add a little more nutritional yeast and/or onion powder.Other adjustment: Add a little more salt or pepper.Option to eliminate Earth Balance/oil: just cook the onions in a little broth in the non-stick pan. www.planttestkitchen.com