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Heat a large skillet over medium high heat. Add the olive oil and let heat for 10-20 seconds, until shimmering. Add onions to the pan and season with a little salt and pepper cook until tender.
Place the pre-soaked cashews, water, vinegar or lemon juice, and a pinch of salt into a blender jar. Blend, stopping to scrape down sides as needed. If the mixture is too thick and chunky, add a little more water. It should be the consistency of yogurt or sour cream. Add the pumpkin puree, sage, and nutmeg. Blend again until very smooth.
Transfer to a serving bowl. Stir in the caramelized onions, reserving about 1/4 cup for the garnish on top. Taste and add more salt, if needed. Transfer to a serving bowl.
Top the dip with reserved onions, and a sprinkle with freshly grated nutmeg and freshly ground black pepper. Serve at room temperature |
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