Thomas Keller Goes Vegan: Creamed Pearl Onions

February 1, 2017

Author Notes: I left many things behind when I decided to go plant-based, except one thing. It was a recipe I saw scribbled on a napkin in Bon Appetit magazine. It was Thomas Keller's Creamed Pearl Onions. I knew I could "veganize" (it's not a word...but it should be) it, but wondered if it would be as rich, as sinful, as soul-crushingly smooth and buttery and utterly brilliant. And it is! Slather this on thick slices of warm crusty bread or serve it at your next dinner party as a side. Just try not to eat it all with a spoon before your guests arrive.

note: cashew cream needs to be prepared in advance. soak 2-cups of cashews overnight the day before. Then pulse in a blender so that the cashews are covered by about 1-ince of water, approximately 3-cups. Chill in refrigerator to thicken before use.
Noelle Destries

Serves: 4


  • 2 cups pearl onions
  • 2 cups vegetable stock
  • 1.5 teaspoons sugar
  • .5 teaspoons kosher salt
  • 2/3 cup cashew cream
  • 1 tablespoon minced chives
In This Recipe


  1. Add pearl onions to pot of boiling water for a minute or two, drain, and then place in ice bath. Trim tips off onions, and then squeeze to pop off skins.
  2. In a medium saucepan, simmer onions, stock, salt, and sugar until liquid has evaporated and onions are tender.
  3. Add cream and cook until thickened. Garnish with chives and adjust seasoning.

More Great Recipes:

Reviews (2) Questions (0)

2 Reviews

cathyeats November 19, 2018
Thanks for this, Noelle. Delicious recipe!
Author Comment
Noelle D. November 19, 2018
Oh yay! I’m so glad you liked it :)