Enjoy friends! If you make this creamed onions recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! Here, instead of cooking pearl onions in cream and butter, I use a roux and cashew cream. Using all cashew cream would make the sauce a little too rich, but combining it with a roux for thickness without heaviness is perfection. These vegan creamed pearl onions are the perfect easy side dish to add to your Thanksgiving dinner!
Cashews – You’ll need to soak these in water to get them to blend smoothly into the sauce. Use raw cashews, not roasted. Plant-based milk – Any kind you like, as long as it’s unflavoured and unsweetened. Vegetable broth – I like to use my homemade vegetable broth. Nutritional yeast flakes – This adds cheesy flavour to the sauce. Pearl onions – You can usually find these in bags near the regular onions, but not all grocery stores carry them. In that case, thawed frozen pearl onions can be swapped in and you can skip boiling them. Vegan butter – Use my homemade vegan butter or store-bought. All-purpose flour – To thicken the roux. Although I haven’t tried it myself, I think a measure-for-measure gluten-free flour would work as well. Seasonings – Ground nutmeg, salt, and pepper. Fresh parsley – For garnish, if desired.
