Vegan Pasta Recipe: Creamy Caramelized Onion Spaghetti
A creamy, dairy-free pasta made with caramelized onions, blended cashews, and garlic. Sweet, savory, and deeply comforting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz linguine or fettuccine
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil or vegan butter
- ¾ cup raw cashews, soaked
- 1 cup vegetable broth (plus more as needed)
- 2 garlic cloves, minced
- 2 tbsp nutritional yeast (optional)
- 1 tbsp balsamic vinegar or lemon juice
- Salt and pepper to taste
- Optional: thyme, parsley, vegan Parmesan
Instructions
- Soak cashews in hot water for 15–30 minutes if not using a high-speed blender.
- In a skillet, heat oil and sauté onions over low heat for 30–40 mins until deeply golden. Add garlic and herbs in final minutes.
- Blend soaked cashews with broth, nutritional yeast, vinegar, half of the onions, salt, and pepper until smooth.
- Cook pasta until al dente. Reserve ½ cup pasta water.
- Return remaining onions to skillet. Add sauce and cooked pasta. Toss to coat. Use pasta water to thin if needed.
- Serve with fresh herbs and optional toppings.
Notes
- Sauce can be made ahead and stored for 4 days.
- For nut-free, use white beans or silken tofu.
- Add sautéed mushrooms or greens for variation.