Description
A comforting and creamy vegan pasta dish made with slow-caramelized onions, blended cashew sauce, and pantry staples. Rich in flavor, dairy-free, and perfect for cozy nights.
Ingredients
Scale
- 12 ounces dry pasta
- 3 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 3/4 cup raw cashews, soaked
- 1 cup unsweetened plant-based milk
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat.
- Add olive oil and sliced onions. Cook on low, stirring occasionally, for 30 to 40 minutes until caramelized.
- Meanwhile, boil a large pot of salted water and cook pasta until al dente. Reserve 1 cup of pasta water and drain.
- In a blender, combine soaked cashews, plant-based milk, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
- Pour sauce into the skillet with the caramelized onions. Heat until simmering.
- Add cooked pasta and toss to coat, using reserved pasta water to thin the sauce if needed.
- Adjust seasoning, then serve hot with optional fresh herbs or black pepper.
Notes
- Caramelize onions slowly for the best flavor.
- Use unsweetened milk to avoid altering the taste.
- A high-speed blender makes the creamiest sauce.
- Leftovers reheat well with a splash of milk or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan pasta, caramelized onion pasta, creamy vegan dinner, dairy-free pasta, plant-based comfort food