You won’t be able to get enough of how perfect this cheesy miso caramelized onions and beans dish is. Cool enough for the whole family to love, but feels like it’s right out of the best restaurant!
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One of my favorite things to do in the kitchen? Create restaurant-quality meals that kids actually love.
This Cheesy Miso Caramelized Onions & Beans dish checks all the boxes: it’s bold, cozy, packed with umami, and still simple enough for a weeknight dinner. The creamy beans are deeply savory, the onions melt-in-your-mouth sweet, and the cheesy miso topping brings it all together in a way that tastes way fancier than the effort it takes.
As a long-time vegan and mom who’s cooked for plenty of picky phases, I know flavor matters just as much as nutrition. And this one delivers both—big time.
It’s perfect with crusty bread or spooned over rice, noodles, by itself….you name it, it doesn’t matter.
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Ingredients for this dish:
Gather your ingredients!
For the Caramelized Onions
Yellow onions are the perfect caramelizing onions. We use salt with them to draw out the water and allow them to get the perfect consistency and texture.
Substitute: Technically, any type of onion will caramelize. Note the red onions have a tendency to turn a grayish color when caramelizing which deters some people; however, inside all the sauce, it’s likely to be noticed.
For the Cheesy Sauce
You will need raw cashews, non-dairy milk, adobo pepper, white miso, dijon mustard, nutritional yeast, and lemon juice. The combination of these ingredients gives an umami sauce that has so much cheesy flavor, you’ll be so surprised.
Substitute: For the cashews, you can sub with butter beans if you need a nut-free option. The adobo pepper does give it some heat, you can only use half of one, or omit and use a little cayenne to taste if you really don’t like spice.
Additional Ingredients
You’ll also need some cannellini beans, broccolini, balsamic vinegar, and spices for the rest of the dish.
Substitute: Broccolini can be replaced with broccoli as well.
Other Cheesy Vegan Ideas:
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Cheesy Miso Caramelized Onions & Beans
Ingredients
- 4-5 Yellow Onions
- ½ teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 4 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- 1 bunch Broccolini
- 2 15oz cans cannellini beans, drained and rinsed
For the Cheesy Sauce:
- 2 cups raw cashews not roasted
- 2 – 3 cups unsweetened dairy free milk use soy for more protein
- 1 adobo chili in sauce
- 1 tablespoon white miso
- 2 teaspoon dijon mustard
- ¾ cup nutritional yeast
- 1-2 teaspoon fresh lemon juice
Instructions
- Preheat your oven to 425˚F.
- Add broccolini to a parchment lined baking sheet. Drizzle with oil, salt and pepper. Place in oven and roast your broccolini for 15 minutes.
- Add all the sauce ingredients together and blend. Set aside.
- To a skillet, add oil over medium heat. Add onions and sprinkle with salt. Caramelize for 15 – 20 mins.
- Stir in balsamic vinegar to deglaze the skillet, then add garlic and spices to toast for about 30 seconds until fragrant. Add in the beans and stir together then stir in your sauce and cook till heated through.
- When finished, layer the broccolini and any finishing touches. Serve warm.
Video
Frequently Asked Questions
This recipe is written to be Top 9 allergen free. If you are putting on buns, you do need to make sure that the buns are gluten free and vegan.
Once cooled, these are good in the fridge for up to 5 days as long as you store them in an air tight container.
We do not recommend freezing this dish.
We loved this meal, I used regular broccoli but will try the broccolini next time. Do you make your pickled onions?
Sometimes we do! so glad you enjoyed this
Oh man. Looks very delicous in your video. Tried the recipe today and maybe I did something wrong, because it tasted way too over-seasoned and overpowering. In particular the miso paste was very dominant.
I replaced half of the cashew with silken tofu, but I am prett sure that was not the reason it didnt turn out better.
You should be able to taste the miso, but it shouldn’t be overpowering. Silken tofu shouldn’t be the main culprit here. Did you make any other changes? Sorry it wasn’t a win for you