My favorite savory galette for the holidays

Caramelized onions + cashew "ricotta" in a flaky crust 🧅

Dec 03, 2024

Hi friends,

If you’ve been around TNB for a while, it’s likely you remember this caramelized onion galette from a few years back. Sweet-savory onions with creamy cashew “ricotta” enveloped in a homemade coconut oil pastry crust - it’s absolutely irresistible and one of my favorite centerpieces to make for the holidays.

Well, a whole year had passed since I last had it, when I decided to make it again for this year’s Friendsgiving. I think I honestly forgot just how delicious - and frankly, impressive - this thing is, and immediately made a note to re-publish it this season.

Although the recipe has remained largely unchanged, it was in desperate need of new photos, and most importantly step-by-step ones. This galette can be a bit intimidating for those who haven’t made vegan pastry dough or caramelized onions before, so I wanted to give everyone the best possible chance of success.

Because trust me: these two hours and 15 minutes of kitchen time are absolutely, 100% worth it!

Key Ingredients

Refined Coconut Oil: Instead of the traditional butter, this galette dough relies on coconut oil to make it rich and flaky. Be sure to use neutral-flavored “refined” (not “virgin”) coconut oil so your galette doesn’t taste like a piña colada.
Raw Cashews: Form the base of this vegan “cheese” spread. You can substitute with blanched almonds – or even walnuts, for slightly earthier results.
Miso: Adds a savory, “cheesy” flavor to the cashew mixture.
Onions: Yellow onions are perfect for caramelizing since they’re quite sweet.
Thyme: Balances the sweet onions with an earthy, wintery flavor. If using fresh thyme, you can use a whole tablespoon. You can also substitute with Herbes de Provence or Italian seasoning.