A delicious cream sauce made from yellow onions, water, olive oil, and a few spices; allergy-friendly, easy to make, and healthy to eat!

In a sense, this is a repeat recipe.

I originally posted it with my Creamy Scalloped Potatoes, but I really really feel like it deserves its own devoted piece of the blog.

I've been using this delicious puree in many a-casserole, including chicken and wild rice and tuna casserole.

Whenever I make that particular recipe, everyone goes back for seconds and even thirds! It's a big hit here.

It's also been awhile since I made a video!

I started mulling it over on Wednesday, and resolved to get one done the next day.

Natalie was a great little helper and makes a couple of unexpected appearances in the video. I hope you enjoy the tutorial!

Recipe notes

Nutrition facts include the entire recipe, assuming you use it as a whole like I do.

Use this puree as an allergy-friendly replacement for cream sauces or canned soups.

4.45 from 9 votes

Dairy-Free Cream Sauce

A delicious 'cream' sauce made from yellow onions, water, olive oil, and a few spices; allergy-friendly, easy to make, and healthy to eat!

Prep Time5

Cook Time20

Total Time25

Servings: 1 batch

Heat the water in a pan.
Add in the onions, garlic, bay leaves, red pepper flakes, thyme, and salt.
Bring the heat up to a simmer.
Cover tightly, reduce the heat to medium low, and cook for 20 minutes, stirring a few times during this process.
Blend the onion mixture with the olive oil until smooth and well combined.
Add in another splash of water if you desire a thinner consistency.
Taste and season more, if necessary.