Soy milk sauce

Before you start cooking the sauce, fill the cashews with water for 2-3 hours.

1. Pour the broth into a deep frying pan and put it on medium heat.
2. Peel the onion and cut into cubes or thin half rings lengthwise, add it to the heated broth, stir, and after 1-2 minutes reduce the heat to minimum.
3. Put chopped dried onion, garlic powder, half salt and ground black pepper. Mix well.
4. Cook the onion for 20 minutes on low heat. Do not forget to stir from time to time. If the contents of the pan become too thick, add 1-2 more tablespoons of broth (can be replaced with water).
5. Rinse the cashews under running water, put them on a paper towel so that the nuts dry a little, then place them in a blender bowl.
6. Add vinegar, lemon juice, dill and the remaining salt to the nuts. Grind everything together, then pour in a third of the soy milk. Stir until smooth. You may need a little more soy milk (literally 1-2 tablespoons).
7. The onion is ready - turn off the heating. Add the nut mixture to the onion and pour in the remaining soy milk, mix. You can add less soy milk to make the sauce thicker or vice versa - more for a more liquid consistency.
8. Wait until the sauce cools down, then put it in the refrigerator for 30-60 minutes.

You can serve this sauce with chips or crackers, crackers, as well as raw vegetables.

Bon appetit!