Heat oil in a large pan over medium heat. Add onion and cook for 5 minutes until onions are translucent and soft.

Reduce heat a little and continue cooking for another 5 minutes, while stirring regularly.

Add minced garlic, and cook for another 3-5 minutes until the onions are golden.

Add 1 tbsp of water to the pan and stir to collect the browned bits from the bottom of the pan. Remove from the heat and set aside.

Drain and rinse your pre-soaked cashews. Place them in a blender with lemon juice and 2 tbsp water. Blend until mostly smooth, scraping down the sides of the blender as required.

Add in the nutritional yeast, salt & pepper, and continue blending until very smooth.

Add half the onion mixture to the cashew mix, blending until the onion is mixed through. You can add in a little more water to reach the desired consistency if need be.

Add the remaining onions and pulse lightly to mix but not chop too much.

Spoon the mixture into a bowl, cover, and chill (at least an hour) until ready to serve.