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Vegan Creamed Pearl Onions and Kale

Vegan Creamed Pearl Onions and Kale

Dianne Wenz
5 from 1 vote
Servings 6 - 8 servings


  • 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


  • Preheat oven to 350° and lightly oil a casserole dish.
  • 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.
  • Heat the oil in a large pan over medium high heat. Add the onions and cook for 10-15 minutes, stirring often.
  • 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.
  • Mix together the panko breadcrumbs with the remaining 2 tablespoons of nutritional yeast, dry mustard powder, pepper, and red pepper flakes. Set aside.
  • Remove the vegetables from the heat and mix in the cashew cream.
  • Pour the mixture into the casserole dish and top with the breadcrumb mixture.
  • Bake for 20 to 30 minutes, or until the top is golden and the casserole is bubbly.