Heat the oil in a skillet to medium-high heat.
Add the finley chopped onion and sautee about 10-15 minutes.
I have included a photo below of how fine I like the onion. I use my Vidalia Chop Wizard and it does a great job but you can just chop by hand. The flavors blend better when the onion is very small.
To the slow cooker add the sauteed onions, drained and chopped black olives, drained and rinsed pinto beans and the remaining ingredients to the slow cooker.
Stir and the vegan cream cheese will be lumpy blocks. As the crock pot heats it will melt.
Cover and cook on low 4 hours.
Stir after an hour and see if the cream cheese is melted and well incorporated.
At the end of the fours hours stir again and it is ready.
The dip can remain n the slow cooker if you have a warm setting or you can dish it out because it is great at room temperature too.
It will keep in the refrigerator for 4 days.