There’s something so comforting about a bowl of caramelized onion pasta — rich, flavorful, and made with simple pantry ingredients. This recipe skips the heavy cream but still gives you that silky, restaurant-style texture, thanks to a smooth cashew cream sauce.
The star of this dish is the caramelized onion, and here’s the trick — getting it perfectly golden and sweet takes patience and the right technique. It looks simple, but it’s one of those steps that can easily go wrong if you rush it. I’ll show you a few easy tricks to nail it every time so your onions turn out soft, sweet, and melt right into the pasta sauce. Once you make this, you’ll realize you don’t need cream to make a pasta taste this good.
Why You’ll Love This Caramelized Onion Pasta
No heavy cream — still creamy and satisfying
Uses pantry staples like soy sauce, onions, and pasta
Quick cashew cream adds richness without dairy
Pairs perfectly with chili oil for a little kick
Ingredients You’ll Need
Main Ingredients
Spaghetti
2 tbsp avocado oil
1 onion, thinly sliced
1 tbsp butter
Salt, to taste
1 tbsp garlic, minced
1/2 tsp paprika
1/2 tsp Italian seasoning
Black pepper, to taste
1 tbsp soy sauce
1 tbsp chili oil crisp
Grated parmesan
Pasta water, as needed
Cashew Cream Sauce
¾ cup raw cashews
¾ cup water
1 tbsp extra-virgin olive oil
½ tbsp lemon juice
¼ tsp garlic powder
Salt and black pepper, to taste
Garnish
Drizzle of chili oil
Fresh parsley, chopped
More grated parmesan
How to Make Creamy Caramelized Onion Pasta (No Heavy Cream)
Prep the Cashew Cream
Soak raw cashews in warm water for 15 minutes.
Blend with water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
Set aside — this is your dairy-free cream base.
Caramelize the Onions
Heat avocado oil in a skillet over low heat.
Add the thinly sliced onions and a pinch of salt.
Stir occasionally for 15–20 minutes until golden brown.
Halfway through, add butter to help them caramelize evenly.
If onions start crisping instead of softening, splash in a bit of pasta water to keep them moist.
Build the Sauce
Once onions are deep golden, add minced garlic and cook until fragrant.
Stir in soy sauce and chili oil crisp.
Sprinkle paprika, Italian seasoning, and black pepper.
Toss to coat everything — it should smell amazing at this point.
Combine with Pasta
Cook spaghetti until al dente, then reserve a cup of pasta water.
Add cooked pasta into the onion mixture.
Pour in the cashew cream and a handful of parmesan.
Toss well on low heat, adding pasta water as needed to loosen the sauce.
The sauce should cling to each strand of pasta without being too thick.
Garnish and Serve
Plate the pasta and drizzle chili oil on top.
Sprinkle parsley and more parmesan.
Serve warm — every bite is creamy, spicy, and savory.
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Tips for the Best Caramelized Onion Pasta
Slice Onions Evenly
Thin and even slices help the onions caramelize properly. Uneven cuts can lead to some pieces burning while others stay raw. Keep your knife steady and slice consistently. Caramelization takes patience — low heat and frequent stirring give you that deep golden color without bitterness. If you see dry spots, a splash of pasta water helps keep the onions soft while they brown.
Low and Slow Heat is Key
Resist the urge to turn up the heat. True caramelization happens slowly, breaking down the onion’s natural sugars over time. Cooking too fast will fry them instead of caramelizing. Stick to medium-low heat, stir every few minutes, and let the onions turn a rich amber. This step sets the foundation for your pasta’s flavor.
Don’t Skip the Soy Sauce
Soy sauce adds umami depth and brings balance to the sweetness of the onions. It’s not traditional, but it makes the flavor pop. Just a tablespoon transforms the dish from simple to restaurant-level. Combined with chili crisp, it creates a savory-spicy layer that makes the sauce more complex and satisfying.
Blend a Smooth Cashew Cream
Cashew cream gives you a creamy texture without using heavy cream. Blend until completely smooth for the best result. If it’s too thick, add a splash of water until it’s pourable but not watery. The lemon juice cuts through the richness and keeps the sauce fresh. You can make this ahead and store it in the fridge for up to three days.
Use Pasta Water Wisely
Pasta water helps you control the sauce’s consistency. Add a little at a time until the sauce coats your pasta evenly. The starch in the water binds everything together, giving that glossy finish. Don’t pour too much at once — you want creamy, not soupy. It’s one of the easiest ways to make your pasta look and taste pro-level.
Adjust the Spice
Chili oil crisp brings heat and crunch, but you can adjust it based on your spice tolerance. For mild heat, start with a teaspoon and taste before adding more. If you love spice, drizzle extra chili oil before serving. It gives the dish a kick that balances the creamy sauce and sweet onions.
Serving Ideas
Pair with a light salad like arugula with lemon dressing.
Serve with garlic bread or roasted vegetables for a complete meal.
Add sautéed mushrooms or spinach for more texture.
Top with toasted breadcrumbs for extra crunch.
Storing and Reheating
Store: Keep leftovers in an airtight container for up to 3 days.
Reheat: You can microwave or add a splash of water before reheating on the stove to loosen the sauce.
Freeze: Not recommended — the cashew cream tends to separate.
FAQs About Caramelized Onion Pasta
Can I use regular cream instead of cashew cream?
Yes, you can substitute with light cream or coconut milk, but cashew cream gives a similar richness without dairy, and it’s healthier.
What kind of onions work best?
Yellow onions are ideal for caramelizing because they turn sweet and golden. White onions work too, but they’re sharper.
Can I make this gluten-free?
Absolutely. Use gluten-free spaghetti or chickpea pasta — it works great with the sauce.
Can I make this gluten-free?
Absolutely. Use gluten-free spaghetti or chickpea pasta — it works great with the sauce.
Can I add protein?
Yes. Grilled chicken or crispy tofu works well without overpowering the flavor.
This caramelized onion pasta is the kind of recipe that proves you don’t need cream to make something rich and comforting. The slow-cooked onions, umami from soy sauce, and creamy cashew sauce come together so well that you won’t miss the dairy at all. It’s simple enough for a weeknight but flavorful enough for a dinner party. Serve it once, and everyone will ask for the recipe.
Caramelized Onion Pasta
Equipment
- 1 Blender
Ingredients
Main Ingredients
- Spaghetti
- 2 tbsp avocado oil
- 1 onion thinly sliced
- 1 tbsp butter
- Salt to taste
- 1 tbsp garlic minced
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- Black pepper to taste
- 1 tbsp soy sauce
- 1 tbsp chili oil crisp
- Grated parmesan
- Pasta water as needed
Cashew Cream Sauce
- ¾ cup raw cashews
- ¾ cup water
- 1 tbsp extra-virgin olive oil
- ½ tbsp lemon juice
- ¼ tsp garlic powder
- Salt and black pepper to taste
Garnish
- Drizzle of chili oil
- Fresh parsley chopped
- More grated parmesan
Instructions
Prep the Cashew Cream
- Soak raw cashews in warm water for 15 minutes.
- Blend with water, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
- Set aside — this is your dairy-free cream base.
Caramelize the Onions
- Heat avocado oil in a skillet over low heat.
- Add the thinly sliced onions and a pinch of salt.
- Stir occasionally for 15–20 minutes until golden brown.
- Halfway through, add butter to help them caramelize evenly.
- If onions start crisping instead of softening, splash in a bit of pasta water to keep them moist.
Build the Sauce
- Once onions are deep golden, add minced garlic and cook until fragrant.
- Stir in soy sauce and chili oil crisp.
- Sprinkle paprika, Italian seasoning, and black pepper.
- Toss to coat everything — it should smell amazing at this point.
Combine with Pasta
- Cook spaghetti until al dente, then reserve a cup of pasta water.
- Add cooked pasta into the onion mixture.
- Pour in the cashew cream and a handful of parmesan.
- Toss well on low heat, adding pasta water as needed to loosen the sauce.
- The sauce should cling to each strand of pasta without being too thick.
Garnish and Serve
- Plate the pasta and drizzle chili oil on top.
- Sprinkle parsley and more parmesan.
- Serve warm — every bite is creamy, spicy, and savory.
