Creamed onions – my healthy plant-based version is a decadent side dish with sweet pearl onions, a rich, creamy cashew sauce and toasty breadcrumbs with chives.
- 3 cups pearl onions
- 2 cups vegetable stock (or use 2 cups water and 1 veggie stock cube)
- 1 cup raw cashews or 1 cup cashews ground in a spice grinder
- 1 cup plant milk, (I used oat milk because it’s a bit creamier, but any plant milk will do)
- 1 tsp lemon juice
- ½ tsp. salt
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground black pepper
- 2 tbsp. minced chives (1 tbsp. for the sauce plus the rest for garnish)
- 1/2 cup breadcrumbs
- ½ tsp. paprika (optional)
- Fill a large pot with water and let it start to boil while you cut the stems off each of the onions.
- When the water is boiling, add the onions and keep them at a boil for 3 minutes. Immediately drain them and run cold water over them or transfer them into a bowl filled with ice water.
- Wash that pot out – we’ll use it again.
- Once the onions are cool enough to handle, take each onion, trim the tips off using kitchen shears and squeeze to pop off the skins.
- Using your same saucepan, add 2 cups of vegetable broth and the peeled onions. Bring to a boil and then to a simmer. Cover and simmer the onions for 15-20 minutes until most of the broth is absorbed and the onions are very tender. It’ ok to leave a bit of broth in the bottom of the pan (up to ½ inch is fine). This will help the sauce to thin out a bit.
- While the onions are simmering, make the sauce by adding the cashews, 1 cup plant milk. 1 tsp. lemon juice and ½ tsp. salt to a blender or food processor. Blend until smooth.
- Preheat the oven to 4250 F (2200 C).
- When the onions are done simmering, add the sauce and 1 tbsp. chopped chives, plus ½ tsp. ground black pepper and ¼ tsp. nutmeg (or a few grates of whole nutmeg) to the pan and mix well.
- Taste and adjust the seasoning if necessary.
- Transfer the onions to a small baking dish (mine was 10 ½ x 7 inches). Top with the rest of the chives, 1/2 cup breadcrumbs and ½ tsp. paprika if using.
- Place the onions, uncovered in the oven and bake for 10-15 minutes until it starts to bubble a bit and the breadcrumbs are toasted.
- Cooking times account for making the sauce while the onions are simmering.
- As noted above, grinding the raw cashews will cut down your prep time and the need for a high speed blender.
- If you reheat the onions (like there’ll be any left), cover them in foil and reheat in the oven.
- Category: On the Side
- Cuisine: American
Keywords: creamed onions