There’s something incredibly comforting about the rich, sweet depth of perfectly caramelized onions mingling with creamy, dreamy cashew sauce in the bowl. The Caramelized Onion Pasta with Cashew Cream Recipe is a lovely way to turn simple ingredients into a cozy, nourishing meal that feels like a hug at the end of a long day.

A large silver pan filled with thick, flat noodles covered in creamy white sauce sits on a light gray stove with two buttons and a round knob on the right side. The noodles have some light brown spots, and some creamy sauce is spread unevenly around the pan edges. A woman's hand holds a wooden spatula with white sauce on it, stirring the noodles on the right side of the pan. Another woman's hand holds the pot handle at the bottom. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Caramelized Onion Pasta with Cashew Cream Recipe
Top Tip
How to Serve Caramelized Onion Pasta with Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Caramelized Onion Pasta with Cashew Cream Recipe

Why You'll Love This Recipe

I can’t recommend this Caramelized Onion Pasta with Cashew Cream Recipe enough, especially if you enjoy deep, slowly developed flavors without a ton of fuss. It’s surprisingly simple once you get the hang of caramelizing those onions, and the cashew cream adds the kind of lusciousness that makes this pasta feel special every time I make it.

Rich flavor without dairy: The cashew cream is so silky, you won’t miss the cheese at all, making it perfect for dairy-free meals.
Simple pantry ingredients: Most of what you need is probably already in your kitchen, so no complicated grocery runs necessary.
Perfect balance of sweet and savory: The caramelized onions bring a natural sweetness that pairs beautifully with the tangy cashew cream.
Versatile and customizable: You can easily add your favorite herbs, veggies, or even a protein to make it your own.

Ingredients & Why They Work

The magic of the Caramelized Onion Pasta with Cashew Cream Recipe really lies in how the ingredients complement each other—the sweetness from the onions, the creamy cashew sauce, and the comforting bite of fettuccine. Choosing quality components makes all the difference.

Flat lay of two large whole onions with golden caramelized onion slices beside them, a small white ceramic bowl of golden oil, a small white ceramic bowl containing a pat of creamy butter, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of fine salt, a nest of dry fettuccine pasta, a small white ceramic bowl filled with raw cashews, a small white ceramic bowl with clear water, a small white ceramic bowl with white vinegar, a small white ceramic bowl of nutritional yeast flakes placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onions: Yellow or sweet onions work best because they caramelize beautifully and develop natural sweetness.
Oil and Butter: Using both helps the onions brown evenly and enriches the flavor. If you want vegan, just skip the butter or swap with vegan margarine.
Salt and Sugar: Salt draws out moisture while sugar helps speed up caramelization and enhances sweetness—little tricks I always rely on.
Fettuccine Pasta: I love fettuccine because it holds the creamy sauce well, but you can swap for your favorite pasta shape.
Raw Cashews: Soaked overnight, they blend into a creamy, neutral base perfect for sauce without any weird aftertaste.
Water: For blending the cashews and deglazing the skillet, it keeps the sauce smooth and light.
White Vinegar: Adds a touch of acidity, brightening the cashew cream and balancing sweetness from the onions.
Nutritional Yeast: Brings a subtle cheesy flavor, essential for that umami boost in this dairy-free recipe.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Caramelized Onion Pasta with Cashew Cream Recipe is how easy it is to tweak to your taste. Whether you’re craving extra herbs or want to add some crunch, this dish invites your creativity.

Variation: Sometimes, I toss in sautéed mushrooms or spinach right at the end—those earthy, fresh flavors really elevate the dish for me.
Spicy Kick: If you like a little heat, a pinch of red pepper flakes on top adds a nice touch without overpowering the creaminess.
Herbal Boost: Fresh basil or thyme works wonders instead of parsley, depending on what’s in season or what you have on hand.
Protein Add-In: For more heft, grilled tofu or chickpeas can be stirred in to round out the meal.

Step-by-Step: How I Make Caramelized Onion Pasta with Cashew Cream Recipe

A white plate holds a nest of creamy white fettuccine pasta coated in a smooth, light sauce speckled with black pepper. The pasta is layered with thin, golden-brown caramelized onion strips scattered on top and around, adding texture and a slight shine. Three fresh green basil leaves are placed carefully on the pasta for color contrast. A silver fork rests on the bottom left edge of the plate. The whole scene sits on a white marbled surface with a beige linen cloth peeking out at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice the Onions Just Right

Start by peeling your two large onions and slicing them into thin, even ⅛-inch slices. I’ve found uniform thickness helps them cook evenly, so grab a sharp knife or a mandoline to make this part quicker and safer.

Step 2: Sauté and Caramelize the Onions

Heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat in a large skillet. Once the butter’s melted, add the onions with a pinch of salt and sauté for about 5-6 minutes. You’ll see them soften and just start to turn golden. Then, sprinkle in ¼ teaspoon salt and 1 teaspoon sugar to encourage caramelization, cooking low and slow for another 30 minutes.

Step 3: Deglaze to Capture Every Bit of Flavor

Once your onions have hit that gorgeous, deep golden brown, splash 2 tablespoons of water into the skillet and gently scrape the bottom to loosen all the browned bits. This quick deglaze step is a game-changer—it captures every juicy morsel of flavor. Then, remove the pan from the heat and set it aside.

Step 4: Blend Up Your Cashew Cream

Drain the soaked cashews and pop them in a blender along with ½ cup water, 1 teaspoon white vinegar, ¼ teaspoon salt, and 1 tablespoon nutritional yeast. Blend on high for 30 seconds until perfectly creamy and smooth—this is what gives your pasta that luscious sauce texture.

Step 5: Cook and Combine Your Pasta

Bring a large pot of salted water to a boil and cook your fettuccine according to package instructions, aiming for al dente to avoid mush later. Drain and immediately toss the pasta in the skillet with your caramelized onions. Then pour in the cashew cream and gently toss together using tongs or two spatulas. Return the skillet to medium heat and cook for 5 minutes, stirring frequently, so the flavors meld and the sauce thickens slightly. If it’s too thick, a splash of the reserved pasta water or plain water will thin it to your liking.

Step 6: Taste, Adjust, and Serve

Give it a taste and add a pinch more salt if needed. I love to finish with freshly cracked black pepper and a sprinkle of chopped parsley or basil for freshness. Serve immediately for the best creaminess and texture.

Top Tip

Over the years, I’ve learned a few key tricks that make the Caramelized Onion Pasta with Cashew Cream Recipe truly stand out. These simple tips save time and improve flavor in big ways.

Patience is key: Don’t rush the onions! Low and slow caramelization brings out their natural sweetness and prevents bitterness.
Slice evenly: Using a mandoline or sharp knife helps the onions cook at the same rate, avoiding burnt or underdone bits.
Reserve pasta water: It’s a secret weapon for thinning the sauce while helping it cling beautifully to your noodles.
Don’t overcook pasta: Cook your fettuccine just shy of done because it’ll finish cooking in the sauce—this keeps it from getting mushy.

How to Serve Caramelized Onion Pasta with Cashew Cream Recipe

Caramelized Onion Pasta - Serving Suggestion

Garnishes

I’m a sucker for a little green, so I usually finish with a handful of chopped fresh parsley or basil—it adds such a bright lift. A few turns of cracked black pepper give a nice contrast, and sometimes a sprinkle of toasted pine nuts adds a great crunch.

Side Dishes

This pasta really shines with light, fresh sides. A crisp green salad with a tangy vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts make great companions. I’ve also paired it with garlic bread when I want a comforting, cozy evening in.

Creative Ways to Present

For a special dinner, I like to serve the pasta in shallow bowls with a drizzle of extra virgin olive oil and a few whole toasted cashews scattered on top. A bundle of fresh herbs tied with kitchen twine on the side makes it feel extra festive, perfect for sharing with guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. Because this is a creamy pasta, I’ve found it tastes best freshly reheated but can still be enjoyed the next day without losing too much charm.

Freezing

I don’t typically freeze this recipe because the texture of cashew cream can change slightly after thawing, but if you do, freeze portions in airtight containers and thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the pasta on the stove over low heat, adding a splash of water or reserved pasta water to loosen the sauce. Stir frequently to avoid sticking and to bring it back to that silky, creamy consistency.

Frequently Asked Questions:

Can I use other nuts instead of cashews for the cream?

Cashews are preferred because they blend into a super smooth and creamy texture without a strong flavor. Almonds or macadamia nuts might work but could result in a grainier sauce and more noticeable nutty taste. For best results, stick with cashews soaked overnight.

How long does it take to caramelize onions properly?

Patience is key! For this recipe, it takes around 30-35 minutes total to get the onions deeply caramelized, stirring occasionally. This slow cooking draws out their natural sugars and creates that rich, sweet flavor that’s essential.

Can I prepare the cashew cream in advance?

Yes! You can make the cashew cream up to 2 days ahead and store it in an airtight container in the fridge. Give it a good stir or a quick blend before using, as it may thicken or separate slightly with time.

What’s the best way to avoid burning the onions?

Keep the heat medium to low once the onions start browning and resist stirring constantly. Stir every 3-5 minutes to let them stick slightly to the pan—it helps with caramelization. If they’re browning too fast or sticking too much, lower the heat to avoid burning.

Final Thoughts

The Caramelized Onion Pasta with Cashew Cream Recipe holds a special place in my kitchen because it’s proof that a few humble ingredients, given love and patience, can transform into something truly comforting and memorable. It’s an easy recipe that never fails to impress anyone at the table—and I hope it becomes a favorite in your home, too. Give it a try and enjoy every creamy, sweet, satisfying bite!