Recipe by @steamyvegankitchen

I have to make something yummy with little onions from Peko, so I made this delicious and plant-based protein packed dip! It’s perfectly sweet and savoury that packs a BIG punch of flavour!

Ingredients:

• 3 cups roughly chopped (rescued!) onion (roughly 6 small)
• 1 bulb garlic, top sliced off
• 1 tbsp maple syrup
• 1 tbsp gluten-free soy sauce or tamari
• 1.5 tsp neutral oil
• 1/2 tsp sea salt
• 1.5 tsp nutritional yeast
• 1 cup soaked cashews
• 1 can white kidney beans
• juice of 1/2 a lemon (rescued!)
• few splashes of nondairy milk (plain unsweetened)
• extra salt and pepper to taste

Instructions: 

1. Toss the chopped onions in a large bowl with the maple syrup, soy sauce, oil, salt and nooch until combined
2. Spread out on a baking sheet and drizzle oil on cut part of garlic bulb and wrap in foil, place on baking sheet
3. Bake for 40 minutes at 425F until golden with crispy edges
4. Once cool enough to handle add roasted veg to food processor or high speed blender
5. Add all remaining ingredients and blend until smooth (you will need to stop several times to scrape the edges and add more milk as needed to help it blend)
6. Transfer to a bowl and chill if desired - serve with veggies, chips or in wraps and sandwiches - ENJOY!!!