Vegan buttermilk sauce

1	onion
3 grams	salt
300 grams	vegetable broth
100 grams	cashew nuts
2 sprigs	thyme
1	lime (20 grams of juice)

Cut the onion in half and clean it. Now slice it in thin slices. Then add a drizzle of oil in a hot pan and soften the onions with the salt without coloring. Once softened add the vegetable broth, the cashew nuts and the thyme. Bring it to a boil, then turn off the heat and let it set for 1 hour. Then remove the thyme and blend it till smooth. Now cut the lime in half and add 20 grams of the juice to the sauce. Blend it once more. Then pass the sauce through a fine sieve and use a ladle to make this a bit easier. Now keep it in your fridge for later.

Recipe used in vegan wild garlic & cashew nut appetizer