• 3 medium-large yellow onions
  • 3 tablespoons vegan butter
  • 2-3 tablespoons olive oil
  • 2 cups Unsweetened Plain Cashewgurt®
  • 2-3 tablespoons chives, chopped
  • sea salt and black pepper to taste


Peel and slice onions so that they’re in thin strips; set aside.

Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add the onions, stirring to coat them. Reduce heat to a simmer and cook the onions for 15-20 minutes, stirring occasionally so that the onions don’t burn. The onions are done when they are golden in color and most of their liquid is evaporated.

Place Cashewgurt® in a large bowl, and then pour onions and any leftover oils into the Cashewgurt® and stir to combine.

Stir in the chopped chives and season to taste with sea salt and black pepper. Enjoy!


Caramelized Onion And Yogurt Dip

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