In a large nonstick frypan over medium heat, heat the onions with the olive oil and stir frequently until they begin to brown, about 5 minutes. Add ½ cup of the broth, stir, lower the heat and cover the pan. Cook over medium-low heat, stirring frequently, until the onions are deep golden brown and all the liquid is absorbed. If the onions need more cooking time, add a splash more broth and keep cooking. Let cool.

Meanwhile, place the cashews in a small bowl and cover with boiling water. Let cool to room temperature while you cook the onions.

Drain the cooled cashews and place in a high-speed blender with the lemon juice, vinegar, sweetener, coconut oil, salt, nutritional yeast and 3 tablespoons vegetable broth. Blend until silky smooth and creamy.

Transfer the cashew mixture to a serving bowl and add the cooked onions, along with any olive oil left in the pan. Stir to combine well. Refrigerate until chilled, at least 3 hours. Serve with chips or raw vegetables. Will keep, covered in the refrigerator, up to 4 days.