Creamed Onions (Plant-Based)

Fill a large pot with water and let it start to boil while you cut the stems off each of the onions.

When water is boiling, add onions and keep them at a boil for 3 minutes. Immediately drain and run cold water over them or transfer into a bowl filled with ice water. Wash that pot out – we’ll use it again.

Once onions are cool enough to handle, take each onion, trim tips off using kitchen shears and squeeze to pop off skins.

Using your same saucepan, add vegetable broth and peeled onions. Bring to a boil and then to a simmer. Cover and simmer onions for 15–20 minutes until most of the broth is absorbed and 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 thin out a bit.

While onions are simmering, make the sauce by adding cashews, plant milk, lemon juice and salt to a blender or food processor. Blend until smooth.

Preheat oven to 4250ºF (220ºC).

When onions are done simmering, add sauce and 1 tablespoon chopped chives, ground black pepper and nutmeg (or a few grates of whole nutmeg) to the pan and mix well. Taste and adjust seasoning if necessary.

Transfer onions to a small baking dish (mine was 10 ½ x 7 inches). Top with remaining chives, breadcrumbs and paprika if using. Place onions, uncovered in the oven and bake for 10–15 minutes until everything starts to bubble a bit and breadcrumbs are toasted.