Guys, this vegan French onion dip pasta is so addictive. I always tell myself, “just one more bite.” And dang it, I just can’t stop. I loved French onion dip with chips when I was a kid, and this tastes just like that. French onion dip is not just for chips anymore! Turns out it tastes completely incredible when tossed with pasta.
I think this may be the creamiest pasta sauce that has ever existed and it’s of course totally dairy-free! It also got my favorite thing ever going on, which happens to be the most perfect sweet and salty situation. The onions are caramelized and sweet, then there are shallots, garlic and the cream sauce that has a good balance of salt. It is so freaking good.
This whole recipe is only 10 ingredients and is ready in no time, but everyone will think you have been cooking all day. You can also use any kind of pasta you like, making it gluten-free or regular. I think it would even be really tasty with sweet potato or carrot noodles! So, you can make it an uber healthy comfort food!
This vegan French onion dip pasta is the perfect chilly weeknight meal, comfy and cozy, hearty and filling. Easy enough to throw together when you don’t feel like doing a lot of cooking. The onions are mostly left on their own to caramelize. The sauce is just a few ingredients thrown into a blender, and the pasta of course just boils. Then everything is added to a pot together. Stirred, seasoned and served.
Super creamy vegan French onion dip sauce tossed with pasta.
- 1 1/2 Cups Raw cashews, soaked
- 2 Tablespoons Olive oil
- 2 Medium Vidalia onions, sliced thin
- 2 teaspoons Agave syrup
- 2 Large Shallots, sliced
- 6 Cloves Garlic, chopped
- 1 Cup Vegetable broth
- 1 teaspoon Liquid aminos or soy sauce
- 1 teaspoon Celery salt
- 16 Ounces(1 lb.) Pasta of choice, vegan
- Salt and Pepper to taste
- 1/4 Cup Chives
First, soak the cashews. You can soak them in cool water for 8 hours or overnight. Or in boiling water for about 30 minutes.
When the cashews are ready, start the onions. Heat the olive oil on medium high in a large non-stick skillet.
Add the sliced onions to the skillet, toss them and saute them for about 5 minutes until they start to soften. Reduce heat to medium. Then press the onions with a spatula or spoon into the bottom of the skillet. Leave them alone for 2-3 minutes until they start to brown.
Pour the agave syrup on to the onions, then add the shallots and garlic. Toss everything together, then press back into the bottom and leave alone for a few more minutes. Repeat tossing and pressing the onions until they are completely caramelized. It will take about 15-20 minutes.
While the onions are caramelizing, make the sauce. Drain the cashews and add them to a blender. Then add the vegetable broth, liquid aminos and celery salt to the blender as well. Blend on high, scraping down the sides as needed until the sauce is completely smooth and creamy. Set aside.
Now cook the pasta according to package directions. Drain when it's done and return it to the pot.
Once the onions, pasta and sauce are done, pour the onions and sauce onto the pasta. Toss to combine. Add the chives and a few pinches of salt and pepper. Stir together, then taste and adjust seasoning. Serve with extra chives on top if you want!