Description
A creamy, plant-based pasta dish featuring caramelized onions and a rich cashew cream sauce, delivering cozy and comforting vegan flavors perfect for a satisfying dinner.
Ingredients
Scale
Pasta
- 12 ounces pasta (such as fettuccine, linguine, or spaghetti)
Sauce & Toppings
- 2 tablespoons olive oil or vegan butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional, for depth)
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 cup unsweetened oat milk or other creamy plant-based milk
- 1/2 cup raw cashews, soaked 4+ hours or boiled for 10 minutes
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Chopped parsley or vegan Parmesan for garnish (optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Caramelize the onions: In a large skillet over medium heat, heat the olive oil. Add the sliced onions and sprinkle with salt. Cook, stirring often, for 20–25 minutes until golden and caramelized. If the onions start to stick, add a splash of water.
- Add aromatics: Stir in garlic, thyme, and balsamic vinegar (if using), and cook for another 1–2 minutes to release the flavors.
- Prepare cashew cream: Meanwhile, blend soaked cashews, oat milk, nutritional yeast, lemon juice, and a pinch of salt until completely smooth and creamy.
- Combine sauce: Pour the cashew cream into the skillet with the onions. Stir to combine and simmer gently for 3–5 minutes. Add reserved pasta water a little at a time to loosen the sauce if needed.
- Toss pasta: Toss the cooked pasta into the sauce until fully coated. Season with black pepper and adjust salt to taste.
- Serve: Serve warm, topped with chopped parsley or vegan Parmesan if desired.
Notes
- This sauce thickens as it sits—add a splash of milk or water when reheating.
- Gluten-free pasta works great as a substitute.
- For a deeper flavor, use roasted garlic or add sautéed mushrooms.
