Vegan Onion CreamPrint
- 2 large onions
- 4 Tbsp. olive oil, plus more for drizzling
- Juice of 1 lemon
- Salt, to taste
- Drizzle the whole, unpeeled onions with olive oil and bake at 400°F for about 1 hour.
- Allow to cool, remove the skin, and place in a blender with the lemon juice, salt, and 4 tablespoons of olive oil. Blend until smooth.
Makes about 3 cups
Watch this simple video on how to make savory, cholesterol-free vegan cream from cashews, coconut milk, or onions.