Ingredients
- For the Caramelized Onions:
- Yellow Onions: 3 large (about 2-2.5 lbs or 1-1.2 kg), thinly sliced. Yellow onions are ideal as they have a good balance of sugar content and assertive flavor that mellows beautifully. Sweet onions like Vidalia can also be used, but they might caramelize a bit faster and be slightly sweeter.
- Extra Virgin Olive Oil: 3 tablespoons. A good quality olive oil adds to the richness.
- Vegan Butter (optional, but recommended): 1 tablespoon. Adds an extra layer of richness and helps with browning.
- Water or Vegetable Broth: 1/4 to 1/2 cup, for deglazing the pan as needed.
- Balsamic Vinegar: 1 tablespoon. Adds a tangy depth and enhances the sweetness.
- Brown Sugar or Maple Syrup (optional): 1 teaspoon. Can help kickstart caramelization and add a touch more sweetness if your onions aren’t particularly sweet.
- Salt: 1/2 teaspoon, or to taste.
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste.
- For the Creamy Vegan Sauce:
- Raw Cashews: 1 cup, soaked in hot water for at least 30 minutes (or overnight in cold water). This softens them for a super creamy blend.
- Hot Water (from soaking, or fresh hot water): 1 cup, plus more as needed to reach desired consistency.
- Nutritional Yeast: 1/4 cup. This is key for a cheesy, umami flavor.
- Garlic: 2-3 cloves, minced. Fresh garlic is best.
- Lemon Juice: 1 tablespoon, freshly squeezed. Brightens the sauce.
- Dijon Mustard: 1 teaspoon. Adds a subtle tang and complexity.
- Salt: 1/2 teaspoon, or to taste.
- Freshly Ground Black Pepper: 1/4 teaspoon, or to taste.
- Dried Thyme (or fresh): 1 teaspoon dried, or 1 tablespoon fresh, chopped. Complements the onions beautifully.
- For the Pasta & Assembly:
- Pasta: 1 pound (454g) of your favorite type. Linguine, fettuccine, spaghetti, or even pappardelle work wonderfully as their long strands capture the sauce. Penne or rigatoni are also good choices.
- Reserved Pasta Water: About 1 cup. The starchy water is crucial for emulsifying the sauce and helping it cling to the pasta.
- Fresh Parsley or Chives: 2 tablespoons, chopped, for garnish.
- Red Pepper Flakes (optional): For a touch of heat.
- Vegan Parmesan Cheese (optional): For topping.
Instructions
- Prepare the Cashews: Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes, or up to an hour. If you have more time, you can soak them in cold water for 4-8 hours or overnight in the refrigerator. Drain before using, but reserve some of the soaking water if it’s clean, or use fresh hot water for blending.
- Caramelize the Onions (The Main Event!):
- Thinly slice your onions. Uniform slices will cook more evenly.
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil (and vegan butter, if using) over medium-low heat. The pan needs to be large enough to accommodate the onions without overcrowding them too much initially – they will cook down significantly.
- Add the sliced onions to the pan, along with 1/2 teaspoon of salt. The salt helps draw out moisture and aids in the caramelization process. Stir well to coat the onions with the oil.
- Cook the onions slowly over medium-low to low heat, stirring occasionally (every 5-10 minutes) for the first 20-30 minutes. You want them to soften and become translucent without browning too quickly.
- After about 30 minutes, the onions should be very soft and starting to reduce in volume. Now, you can stir them a bit more frequently. If they start to stick or brown too quickly at any point, add a tablespoon or two of water or vegetable broth to the pan to deglaze, scraping up any browned bits from the bottom. This is where the flavor builds!
- Continue this process for another 20-40 minutes, or until the onions are deeply golden brown, sweet, and jammy. The total time can range from 45 minutes to over an hour, depending on your stove, pan, and the onions themselves. Be patient; this slow cooking is crucial for developing that deep, rich flavor.
- Once the onions are beautifully caramelized, stir in the balsamic vinegar (and optional brown sugar/maple syrup if using). Cook for another 1-2 minutes, allowing the vinegar to reduce slightly and coat the onions. Season with freshly ground black pepper. Set aside.
- Cook the Pasta:
- While the onions are in their final stages of caramelization, bring a large pot of salted water to a rolling boil.
- Add your pasta and cook according to package directions until al dente. It’s important it’s al dente, as it will cook a little more when combined with the sauce.
- Before draining the pasta, reserve at least 1 cup of the starchy pasta water. This is liquid gold for your sauce!
- Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a minute or two.
- Make the Creamy Vegan Sauce:
- While the pasta is cooking, combine the soaked and drained cashews, 1 cup of hot water (or reserved clean soaking water), nutritional yeast, minced garlic, lemon juice, Dijon mustard, 1/2 teaspoon salt, pepper, and dried thyme in a high-speed blender.
- Blend on high until completely smooth and creamy. This might take a couple of minutes. If the sauce is too thick, add a little more hot water, one tablespoon at a time, until it reaches your desired consistency – it should be pourable but still rich, like heavy cream.
- Taste and adjust seasonings if necessary. You might want more salt, nutritional yeast for cheesiness, or lemon juice for brightness.
- Combine and Finish:
- Return the skillet with the caramelized onions to medium-low heat. If it seems dry, add a splash of the reserved pasta water.
- Pour the creamy cashew sauce into the skillet with the onions. Stir well to combine. Let it simmer gently for 2-3 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet with the sauce and onions. Toss everything together thoroughly to ensure every strand of pasta is coated.
- If the sauce seems too thick, add a little of the reserved pasta water, a few tablespoons at a time, until it reaches the perfect saucy consistency that clings beautifully to the pasta. The starchy pasta water will help the sauce emulsify and become even more luscious.
- Stir in most of the fresh parsley or chives, reserving some for garnish. Add red pepper flakes if you like a bit of spice.
- Serve:
- Divide the vegan caramelized onion pasta among serving bowls.
- Garnish with the remaining fresh parsley or chives, a sprinkle of vegan Parmesan cheese (if using), and an extra crack of black pepper. Serve immediately and enjoy the rich, comforting flavors!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650