Christmas is just around the corner and the recipes that we are going to share during this month are perfect for these dates. We also have several Christmas compilations on the blog by if you want to take a look at them.



  • 1 cucharada de aceite de oliva virgen extra (opcional)
  • 3 cebollas, troceadas en juliana
  • 1 cucharada de azúcar moreno, de coco o panela
  • 1/8 cucharadita de sal
  • 1/4 taza de vino blanco (65 ml), (opcional)
  • 225 g de queso crema vegano (8 oz), troceado
  • 1 taza de crema agria vegana (250 ml)
  • 1 cucharadita de tamari o salsa de soja
  • 1/8 cucharadita de pimienta negra molida


  1. Heat the oil in a pan or pot . If you don’t want to use oil, you can use water or vegetable broth .
  2. Add the onion, sugar, salt and wine and cook over high heat, stirring frequently until the wine evaporates.
  3. Cook over medium heat for about 15 minutes or until onion caramelizes, stirring occasionally.
  4. Add cheese cream, stir and cook until melted and incorporated with onion.
  5. Add vegan sour cream, tamari and pepper, stir until combined and cook for an additional 3-5 minutes or until thickened.
  6. Serve immediately with toast or your favorite side dish. You can store leftovers in an airtight container in the fridge for about 2-3 days.


  • I used red onion, but any will do.
  • There are recipes that use mayonnaise instead of sour cream, but I haven’t tried it.
  • If you want to make a simpler version , you could add a bit of vegetable milk instead of sour cream, it won’t be as tasty, but it does the trick.
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