Creamy Onion-Thyme Cashew Spread

1. Sauté the Onion

Start by warming the safflower oil in a small saucepan over medium heat until it shimmers. Add the minced onion and a pinch of Kosher salt, then sauté for about 3 to 5 minutes until the onions turn translucent but not brown.

2. Blend the Ingredients

Transfer the sautéed onions into a blender. Add the soaked and drained cashews, water, fresh lemon juice, finely grated lemon zest, and minced thyme to the blender. Puree the mixture until it's smooth and creamy, occasionally stopping to scrape down the sides to ensure everything blends evenly.

3. Season and Fold in Green Onion

Season the mixture with Kosher salt to taste. Then, fold in the thinly sliced green onion for a fresh, subtle crunch.

4. Store the Spread

Store the spread in an airtight container. It will keep in the refrigerator for up to 3 days, or you can freeze it for up to 2 weeks.