Vegan Creamed Onions

Leslie Durso Follow

Vegan Creamed Onions
1 lb. pearl onions (frozen or fresh- steamed)
4 tbsp. (1/2 stick) vegan butter
5 crimini, brown mushrooms, chopped
1 tbsp. all-purpose flour (or 1 tsp. cornstarch for gluten-free)
2 cups non-dairy, unsweetened, plain milk (I like almond or soy milk here)
In a large skillet, melt the butter and add in the onions and mushrooms. Cook until the mushrooms are soft and onions are tender.
Sprinkle in the flour and give it a good mix until a paste is formed. Pour in the non-dairy milk and stir well until a creamy consistency is achieved. You may need to add a little more milk.
Serve warm!