Ingredients
Scale
Onions:
- 3 medium yellow onions, peeled and sliced
- 3 tablespoons olive oil
- 1 tablespoon vegan butter
- 1/2 tsp sugar
- salt and fresh cracked black pepper
- 3 teaspoons fresh thyme
- 1 clove garlic, minced
- 3 cups water
- 3 cups vegetable broth
- 3 cups uncooked penne pasta
Sauce:
- 1 cup raw unsalted cashews, soaked
- 1 cup almond milk
- 1/2 cup caramelized onions
- 1 tbsp nutritional yeast
Instructions
- Place a large heavy bottom pot over medium heat. Add the olive oil and vegan butter, stir and allow to slightly brown. 1-2 minutes. Add the sliced onions and sugar all at once. Stir to coat the onions in the fat.
- Allow onions to cook, undisturbed, for about 4 minutes.
- Add salt, pepper, garlic, and thyme and stir. Allow the onions to cook for about 4 minutes at a time.
- Lower the heat if the onions are browning too quickly. When onions are entirely browned and completely soft (about 15 minutes), remove from the pot and set aside. In the same pot add the water and vegetable broth and bring to a boil.
- Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta. Cook to instructions.
- Remove the water/broth from the pot of pasta.
- Throw in the remaining caramelized onions (save 1/2 cup for sauce + more for on top, optional) with the cashew sauce, toss and coat. garnish with thyme.
- The Sauce: Throw cashews in a bowl with boiling hot water. Let sit for 10 minutes. Throw the cashews along with the nutritional yeast, salt, pepper, and 1/2 cup caramelized onions. Blend until smooth. Set aside.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4