Heat a large skillet over med-low heat. Add olive oil, onions, and
leek. Sauté on low for 30 minutes, tossing occasionally.
After 30 minutes, add the salt to the pan and stir.
Take the contents of the skillet and transfer them to a blender
(preferably a high speed one.)
Add the honey, non dairy milk, and lemon juice.
Blend on high until smooth.
Let cool in refrigerator for at least 20 minutes before using.