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Servings 4

Ingredients

  • 2 tablespoons vegan butter
  • 1 large yellow onion diced (about 1/2 inches)
  • 2 tablespoons vegan butter
  • 4 ears fresh corn
  • 3 garlic cloves chopped
  • 1 lb fresh fettuccine pasta or dry—see recipe (or gluten-free for gluten free recipe)
  • 1 cup pasta water
  • 2/3 cup cashew milk or another low sugar non-dairy milk
  • 1/3 cup light olive oil
  • 1/2 cup dairy-free Parmesan, grated I used Violife (found in Whole Foods)
  • Kosher salt
  • Fresh cracked black pepper
  • dairy-free Parmesan, grated more for topping

Instructions

  1. In a large cast iron skillet, add 2 tablespoons of vegan butter and diced onions. Cook on low heat until caramelized, about 30 minutes with frequent stirring.

  2. While onions are caramelizing, boil a large pot of salted water (generously salt your water here as we will be using some of the pasta water for the sauce). Use a large sharp knife to cut the kernels off the corn.

  3. When onions have caramelized, drop the pasta in the boiling water for about 1-2 minutes (but no longer).

  4. In the skillet, add in additional 2 tablespoons of vegan butter and the corn kernels. Stir for about 2 minutes and then add in the garlic and stir for another minute until fragrant. Add in one cup of the pasta water. Drain your pasta and add to the skillet.

  5. Mix in the cashew milk, light olive oil and grated dairy-free parmesan. Season with salt and pepper. Let simmer for about 5 minutes or until the sauce thickens up.

Optional

  1. Grate more parmesan cheese on top and enjoy!

Recipe Notes

If using dry pasta, I recommend dropping the pasta in the water about 5-10 minutes before the onions have finished caramelizing.