I call this pantry-friendly Caramelized Onion Pasta my go-to easy vegan comfort food because a handful of simple staples come together into a creamy, dairy-free weeknight dinner.

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I love a pantry meal that feels like a treat, and this caramelized onion pasta pulls that off every time. I start with simple pasta and a pile of yellow onions and somehow end up with something silky, savory and a little unexpected.

I’ve burned a batch by rushing the onions so many times, but when they slowly soften and brown it turns into magic, seriously. If you’re after Easy Vegan Comfort Food that doesn’t feel boring, or need reliable Dinners With No Dairy for a busy weeknight, this will surprise you.

Trust me, it’s way easier than it tastes.

Ingredients

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Onions become sweet, packed with fiber and antioxidants they deepen the pasta’s flavor.
Cashews make the sauce creamy, give healthy fats and plant protein, subtle sweetness.
Extra virgin olive oil gives richness, heart healthy monounsaturated fats, silky mouthfeel.
Pasta supplies satisfying carbs for energy, choose whole grain for more fiber.
Nutritional yeast adds cheesy umami, B vitamins and savory depth without dairy.
And lemon juice brightens the dish adds tang and balances rich caramelized onions.
Garlic and thyme boost aroma, theyre tiny in calories but big on flavor.

Ingredient Quantities

12 oz (340 g) pasta (spaghetti, linguine or fettuccine)

3 large yellow onions, thinly sliced (about 900 g)

3 tbsp extra virgin olive oil

2 tbsp vegan butter or extra olive oil

1 tsp granulated sugar (optional, helps caramelize)

pinch baking soda (optional)

3 garlic cloves, minced

1/2 cup raw cashews (for the creamy sauce)

3/4 cup unsweetened plant milk (almond, oat or soy)

2 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

1 tbsp fresh thyme leaves or 1 tsp dried thyme

2 tbsp chopped fresh parsley (for garnish)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente according to package; reserve about 1 cup pasta water, then drain and set pasta aside.

2. While the pasta cooks, thinly slice 3 large yellow onions and heat 3 tbsp extra virgin olive oil plus 2 tbsp vegan butter in a large wide skillet over medium-low heat.

3. Add the onions to the skillet, spread them out, sprinkle 1 tsp sugar and a tiny pinch of baking soda if you want faster caramelization, and cook low and slow for 25 to 35 minutes, stirring every few minutes so they brown evenly and dont burn; turn heat up a touch if they stall.

4. When the onions are about soft and golden, add 3 minced garlic cloves, 1 tbsp fresh thyme leaves (or 1 tsp dried) and 1/4 tsp red pepper flakes if using, cook another 1 to 2 minutes until fragrant.

5. Meanwhile, soften 1/2 cup raw cashews by covering them with very hot water for 10 minutes (or boil 5 minutes), then drain.

6. Blend the drained cashews with 3/4 cup unsweetened plant milk, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp salt, 1/2 tsp freshly ground black pepper and a splash of the reserved pasta water until super smooth and creamy; add more pasta water to reach a pourable sauce consistency.

7. Taste the cashew cream and adjust salt, pepper or lemon as needed; it should be bright and slightly cheesy.

8. Add cooked pasta to the skillet with the caramelized onions, pour in the cashew cream and toss over low heat until everything is coated; use reserved pasta water to thin if the sauce is too thick.

9. Finish with more black pepper and salt to taste, stir in 2 tbsp chopped fresh parsley, then serve hot.

Equipment Needed

1. Large pot for boiling pasta (5 qt or bigger)
2. Colander or fine-mesh sieve to drain and reserve pasta water
3. Large wide skillet or sauté pan for caramelizing onions and tossing pasta
4. Chef’s knife for slicing onions and mincing garlic
5. Cutting board
6. Wooden spoon or heatproof silicone spatula for stirring low and slow
7. High-speed blender or food processor to make the cashew cream smooth
8. Measuring cups and spoons for milk, cashews, oil, etc
9. Tongs or pasta server to toss and plate the pasta

FAQ

Q: How long does it take to caramelize the onions? A: Give them time. Cook over medium low heat for about 35 to 45 minutes until deep golden brown. Stir fairly often at first and then every few minutes. A pinch of sugar or a tiny pinch of baking soda will speed things up to 20 to 25 minutes but use that sparingly so they dont get bitter. Deglaze with a splash of water if they start to stick.

Q: Do I need to soak the cashews first? A: For the creamiest sauce yes soak them 20 to 30 minutes in hot water or a few hours in cold water. If you have a high speed blender you can skip soaking and blend the cashews with very hot plant milk instead until silky smooth.

Q: Can I make this nut free? A: Yes. Swap the cashews for silken tofu, cooked white beans or steamed cauliflower and blend with the plant milk. The texture and flavor will be a bit different but still creamy and tasty.

Q: How do I avoid a watery or clumpy sauce? A: Reserve at least 1 cup of the starchy pasta water when you drain the pasta. Add it little by little to loosen the sauce until it coats the noodles. Dont rinse the pasta or the sauce wont cling.

Q: Can I use other milks or make it gluten free? A: Absolutely. Almond, oat or soy milk all work. Use gluten free pasta if you need to, and swap vegan butter for more olive oil if you prefer oil only.

Q: How long can I store leftovers and how do I reheat them? A: Keep the sauce and pasta separate if possible. Sauce will last 3 to 4 days in the fridge, pasta 2 to 3 days. Reheat gently on the stove with a splash of plant milk or reserved pasta water, stirring until warmed through. Finish with fresh parsley.

Vegan Caramelized Onion Pasta Recipe Substitutions and Variations

Pasta (12 oz): swap for whole wheat spaghetti, gluten free brown rice pasta, or chickpea/lentil pasta for more protein. Watch cooking time though, legume pastas can get soft faster.
Raw cashews (for the creamy sauce): replace with silken tofu, blanched almonds (soaked), or soaked raw sunflower seeds. Silken tofu blends silky right away, seeds/nuts should soak 20-60 minutes.
Nutritional yeast: if you dont have it try 1 tsp miso plus a squeeze of lemon for umami, or use store bought vegan parmesan, or 1 tbsp tahini + a pinch of salt for richness.
Yellow onions: you can use shallots or leeks for a milder sweeter flavor, or save time with jarred caramelized onions (use about 1 cup) though theyre saltier so adjust salt.

Pro Tips

– Use a wide skillet and go sloooooow with the onions, give them room so they brown instead of steam. if they start to stall add a tiny pinch of baking soda or a little extra heat, but dont overdo it or theyll taste metallic.

– Soak the cashews longer if you can, even overnight, then blend with some very hot pasta water instead of all plant milk for a silkier, less starchy cream. If your blender isnt super powerful, strain the sauce through a fine mesh to catch any tiny bits.

– Save at least a cup of pasta water and add it little by little while tossing the pasta with the onions and cream, that starchy water is what makes the sauce cling. heat it gently, not boiling, so the sauce thickens and coats every strand.

– Taste and adjust at the end, lemon makes it pop so add more if it tastes flat, and dont be shy with salt or black pepper. finish with fresh parsley and a quick grating of lemon zest if you want it brighter, people will think you spent hours.

Vegan Caramelized Onion Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I call this pantry-friendly Caramelized Onion Pasta my go-to easy vegan comfort food because a handful of simple staples come together into a creamy, dairy-free weeknight dinner.

Servings

servings

Calories

676

kcal

Equipment: 1. Large pot for boiling pasta (5 qt or bigger)
2. Colander or fine-mesh sieve to drain and reserve pasta water
3. Large wide skillet or sauté pan for caramelizing onions and tossing pasta
4. Chef’s knife for slicing onions and mincing garlic
5. Cutting board
6. Wooden spoon or heatproof silicone spatula for stirring low and slow
7. High-speed blender or food processor to make the cashew cream smooth
8. Measuring cups and spoons for milk, cashews, oil, etc
9. Tongs or pasta server to toss and plate the pasta

Ingredients

12 oz (340 g) pasta (spaghetti, linguine or fettuccine)
3 large yellow onions, thinly sliced (about 900 g)
3 tbsp extra virgin olive oil
2 tbsp vegan butter or extra olive oil
1 tsp granulated sugar (optional, helps caramelize)
pinch baking soda (optional)
3 garlic cloves, minced
1/2 cup raw cashews (for the creamy sauce)
3/4 cup unsweetened plant milk (almond, oat or soy)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
1 tbsp fresh thyme leaves or 1 tsp dried thyme
2 tbsp chopped fresh parsley (for garnish)

Directions

Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente according to package; reserve about 1 cup pasta water, then drain and set pasta aside.
While the pasta cooks, thinly slice 3 large yellow onions and heat 3 tbsp extra virgin olive oil plus 2 tbsp vegan butter in a large wide skillet over medium-low heat.
Add the onions to the skillet, spread them out, sprinkle 1 tsp sugar and a tiny pinch of baking soda if you want faster caramelization, and cook low and slow for 25 to 35 minutes, stirring every few minutes so they brown evenly and dont burn; turn heat up a touch if they stall.
When the onions are about soft and golden, add 3 minced garlic cloves, 1 tbsp fresh thyme leaves (or 1 tsp dried) and 1/4 tsp red pepper flakes if using, cook another 1 to 2 minutes until fragrant.
Meanwhile, soften 1/2 cup raw cashews by covering them with very hot water for 10 minutes (or boil 5 minutes), then drain.
Blend the drained cashews with 3/4 cup unsweetened plant milk, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp salt, 1/2 tsp freshly ground black pepper and a splash of the reserved pasta water until super smooth and creamy; add more pasta water to reach a pourable sauce consistency.
Taste the cashew cream and adjust salt, pepper or lemon as needed; it should be bright and slightly cheesy.
Add cooked pasta to the skillet with the caramelized onions, pour in the cashew cream and toss over low heat until everything is coated; use reserved pasta water to thin if the sauce is too thick.
Finish with more black pepper and salt to taste, stir in 2 tbsp chopped fresh parsley, then serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.