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Rosemary & Caramelized Onion Cream Sauce final

Rosemary & Caramelized Onion Cream Sauce

  • Author: Meatless Makeovers
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Sauté, Blend
  • Cuisine: American
  • Diet: Vegan


This delicious vegan Rosemary & Caramelized Onion Cream Sauce is packed with flavor. It’s easy to make and a perfect topping for pizza, pasta, roasted vegetables, and more!


  • 1 Cup Raw Cashews (Soaked overnight or boiled for 10 minutes)
  • 3 Tbsp Nutritional Yeast
  • 2 Sprigs Fresh Rosemary (Minced)
  • ½ tsp Black Pepper
  • ½ tsp Sea Salt
  • ½ tsp Red Pepper Flake
  • 2 Red Onions (Peeled, Halved and Sliced Thin)
  • 1 Tbsp Olive Oil
  • 1/2 Cup Vegetable Stock (Approximately)


  1. Soak the cashew for about 8 hours or boil them for 10 minutes.
  2. Peel and thinly slice the onion.
  3. In a skillet coated with olive oil, sauté the onion over medium/low heat for 30-40 minutes or until caramelized. After 20 minutes, add the minced fresh rosemary. Stir frequently and season with salt and black pepper to taste. The onions will brown and reduce drastically.
  4. Next, add the cooked caramelized onion with rosemary, drained cashews, Nutritional Yeast, Black Pepper, Red Pepper Flake and Sea salt to a high-speed blender.
  5. Blend on high for 1-2 minutes slowly adding vegetable stock until sauce is smooth and liquified.
  6. Add the sauce to a sauce pan, over medium-heat. Stir frequently until sauce begins to thicken. Add additional fresh rosemary, if desired.
  7. Serve over pasta, use as a dip, or bake with veggies in a pasta bake. The possibilities are endless! Enjoy!
  8. Leftover sauce can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Rosemary Cream Sauce, Caramelized Onions, Vegan Sauce, Cashew Sauce, Fall