Creamy Onion Sauce
This creamy onion sauce is simple, rich, and ridiculously versatile. Slowly sautéed onions turn sweet and mellow, then vegan sour cream makes everything silky and tangy. It’s perfect over potatoes, schnitzel-style tofu, pasta, or as an easy dip with bread.
Sauce Instructions
- Peel the onions and slice them thinly.
- Heat the olive oil in a skillet over medium heat. Add the onions and salt and sauté for 12–15 minutes, stirring often, until very soft and lightly golden.
- Lower the heat and stir in the vegan sour cream. Warm gently for 2–3 minutes (don’t let it boil).
- If you want a looser sauce, add 1–3 tbsp water and stir until smooth. Optional: add a pinch of black pepper.
- Serve warm.
Notes
- Cook the onions slowly — that’s where the sweetness and flavor comes from.
- Keep the heat low after adding sour cream so it stays smooth.
- Great with baked potatoes, roasted veggies, schnitzel-style tofu, or stirred into pasta.
- Store in an airtight container in the fridge for up to 5 days. Reheat gently.
Equipment Needed
- Skillet
- Stove
- Lid
- Knife
- Cutting Board
- Wooden Spoon
- Kitchen Scale
- Measuring Spoons
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