For the cashew sour cream: Soak 1 cup of whole raw cashews in water overnight. Drain and blend with 1/2 cup water, 2 tablespoons unseasoned rice vinegar, 1/2 teaspoon dijon mustard, and 1/4 teaspoon salt.

For the caramelized onions: Start off by slicing two onions into thin strips. Cook with 2 tablespoons of olive oil in a large skillet over medium heat. Stir frequently and keep the heat low. Once the onions are deeply golden, almost brown, they are done. This takes anywhere between 50-120 minutes. Be patient, it's worth it!