Vegan Creamed Onions Recipe

Enjoy this yummy dish with vegan Thanksgiving recipes or other holiday favorites like seitan roast with savory stuffing, mushroom lentil loaf, maple sweet potato casserole, or pomegranate Brussels sprouts.

Creamed onions are a holiday staple written on our Thanksgiving menu. Personally, I can't imagine a holiday meal without them. Because the original recipe from my youth was, in my opinion, one of the best Thanksgiving side dishes ever, a healthy, dairy-free, vegan version had to happen.

This new recipe is exclusively plant-based, and because we rely on cashews, there is no need for heavy cream, butter, or oil. You can easily keep this recipe gluten-free using gluten-free stock and breadcrumbs. Winner!

Pearl onions - Pearl onions are little white onions that are about 1 inch or less in diameter. You might also know them as baby onions, boiling onions, buttons, or creamers. Look for them fresh or frozen. Small shallots make the best substitution.

Cashews – The sauce uses raw cashews. Don’t use roasted or salted cashews – the flavor won’t be as good (or even terrible).

Lemon juice – Lemon juice balances the sweetness of the cashews for an added layer of flavor.

Breadcrumbs – Use dry whole wheat bread or gluten-free bread, toasted and crumbled. You can use panko, although it’s difficult to find whole wheat or gluten-free.

Nutmeg – Ground nutmeg, just a pinch, adds a slight sweetness. It’s complementary to a rich white sauce, like cauliflower bechamel. You can also take a few swipes of a whole nutmeg across a grater.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Step 1: Boil the onions for 3 minutes to remove the skins. Rinse in cold water.

Step 2: Simmer in vegetable broth, then add cashew cream sauce.

Step 3: Add onions and sauce to a casserole dish.

Step 4: Sprinkle over breadcrumbs, chives, and a little paprika. Bake for 10-15 minutes.

• For fresh onions, trim off the root end. That's the bottom, brownish part. Leave a few stem ends. If your peeled onions are a little pointy, they'll be even more charming.
• Frozen pearl onions will come ready to eat. If you use these, lucky you! Simmer them in the vegetable broth to thaw them (step 4). You may need an extra 5 minutes of thawing time due to the moisture in the frozen onions. Continue following the recipe instructions.

Denise's make-ahead tip: If you've made the casserole a day ahead. Add the breadcrumbs right before baking. Cover the dish with aluminum foil. Bake for 15 minutes until it starts to bubble. Uncover and bake for another 10 minutes to taste the bread crumbs.

Served this elegant casserole straight from the dish with other holiday sides like roasted Brussels sprouts and cauliflower.

If you love a festive brunch, it's delicious with mushroom vegan quiche or crustless bacon mini quiche.

You can prepare creamed onions a day ahead. Once you place the creamed onions in the casserole dish, cover it tightly with plastic wrap. Wait to add bread crumbs, the remaining chives, and paprika until right before baking.

You can make this recipe with frozen pearl onions and peas or a combination of pearl onions, peas, and carrots. Use 3 cups of frozen vegetables along with the sauce. Frozen vegetables will thaw when simmered with the vegetable broth.

Cashew white sauce is sweet and mellow. If you want additional spices, consider a pinch of dried thyme or cayenne pepper. You can also add a tablespoon of dry sherry to the vegetable broth when you simmer the onions.

Roasted Brussels Sprouts with Grapes and Walnuts

Easy Maple Roasted Sweet Potatoes with Pecans

Vegan Scalloped Potatoes

Vegan Mushroom Gravy Recipe (Gluten-Free)

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