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Grits with Creamed Cashews

 1/2 cup raw cashews, soaked in water at least 3 hours and up to overnight
 2 tablespoons extra-virgin olive oil, divided
 1/3 cup finely chopped onion
 1 teaspoon coarse sea salt, divided
 1 qt. vegetable broth, divided
 3/4 cup organic yellow grits
Step 1
1

Drain cashews and place in a blender with 1/4 cup water. Blend until smooth; set aside.

Step 2
2

Heat oil in a medium frying pan over medium heat. Add onion and 1/2 tsp. salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes; set aside.

Step 3
3

Meanwhile, bring 3 cups broth to a boil in a medium saucepot. Add grits in a slow but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low.

Step 4
4

Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and 1/2 tsp. salt and cook, whisking constantly, until thickened, another 10 minutes.

Step 5
5

Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.

Step 6
6

Make ahead: Since the cashews take a while to make, it can be worth blending a few batches and then either chilling (up to 4 days) or freezing (up to 3 months) in an airtight container.