Vegan Creamed Pearl Onions and Kale

Vegan Creamed Pearl Onions and Kale

Yields 6 - 8 servings
Author Dianne Wenz


  • 1 cup raw cashews soaked for 2 hours, drained and rinsed
  • 2 tablespoon lemon juice
  • 4 tablespoons nutritional yeast divided
  • 1 ½ cups plain unsweetened non-dairy milk
  • 1 teaspoon sea salt divided
  • 1 tablespoon olive oil
  • 2 12- ounce bags frozen pearl onions thawed
  • 2 garlic cloves minced
  • 1 bunch of green curly kale chopped into bite-sized pieces
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes


  1. Preheat oven to 350° and lightly oil a casserole dish.
  2. Mix together the cashews, lemon juice, 2 tablespoons of nutritional yeast, non-dairy milk, and 1/2 teaspoon in a high-speed blender or food processor until smooth and creamy. Set aside.
  3. Heat the oil in a large pan over medium high heat. Add the onions and cook for 10-15 minutes, stirring often.
  4. Add the garlic and kale to the pan, and stir until the kale is wilted. Add a little water if the pan is too dry. You may need to add the kale in two bunches, if your pan is on the small side.
  5. Mix together the panko breadcrumbs with the remaining 2 tablespoons of nutritional yeast, dry mustard powder, pepper, and red pepper flakes. Set aside.
  6. Remove the vegetables from the heat and mix in the cashew cream.
  7. Pour the mixture into the casserole dish and top with the breadcrumb mixture.
  8. Bake for 20 to 30 minutes, or until the top is golden and the casserole is bubbly.