1tablespoon(1tablespoon)apple cider vinegar(ensure gluten-free if necessary)
1tablespoon(1tablespoon)tamari(or soy sauce if not gluten-free)
Salt + pepperto taste
To serve (suggestions):
Fresh parsley, roughly chopped
Tortilla chips(ensure gluten-free if necessary)
Vegetable crudités
Instructions
Heat up oil in a pan and add the onion once hot
Cook for around 15 minutes with a lid over it, stirring occasionally, until very soft and caramelised - add the agave syrup and a pinch of salt towards the end
Add a splash of wine and cook for a further couple of minutes until all the wine has disappeared
Meanwhile, place the white beans, nutritional yeast, almond milk, vinegar, tamari and salt + pepper in a food processor or blender and whizz until completely smooth
Add the caramelised onions and mix well
Scatter over fresh parsley and serve alongside tortilla chips and vegetable crudités, if desired
Keeps covered in the fridge for up to a couple of days. Leftovers taste great in a sandwich!