Quick Recipe Version (TL;DR)

Yield: 4 servings (one 10 x 15-inch flatbread)
Prep Time: 25 minutes (plus 20 minutes cashew soaking)
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

1 lb pizza dough
1 cup (140 g) raw cashews + water for soaking
3 garlic cloves, divided
2 large yellow onions
4 cups chopped kale
2 cups cherry or grape tomatoes
4–5 tbsp olive oil, divided
2 tbsp lemon juice
2 tbsp nutritional yeast (optional)
Salt, black pepper, and red pepper flakes (optional)
2–3 tbsp chopped fresh parsley and basil (or other soft herbs)

Do This

1. Soak cashews in hot water for 20 minutes. Preheat oven to 425°F (220°C).
2. Thinly slice onions and cook slowly in oil with salt until deeply caramelized, 25–30 minutes.
3. Toss cherry tomatoes with oil, salt, and pepper, then roast 15–18 minutes until blistered.
4. Sauté chopped kale with garlic until just wilted and bright green.
5. Blend soaked cashews with water, lemon juice, garlic, salt, oil, and nutritional yeast into a smooth cream.
6. Stretch pizza dough onto an oiled or parchment-lined baking sheet; brush with a little oil.
7. Spread dough with cashew cream, top with onions, kale, and tomatoes; bake 10–12 minutes. Finish with fresh herbs and season to taste.

Why You’ll Love This Recipe

Layers of flavor: sweet caramelized onions, jammy roasted tomatoes, garlicky cashew cream, and earthy kale on crisp flatbread.
Dairy-free but still incredibly creamy and satisfying, thanks to the blended cashew sauce.
Perfect for sharing as an appetizer or enjoying as a light main with a simple salad.
Flexible and forgiving: use store-bought dough, swap in different greens or herbs, and adjust toppings to taste.

Grocery List

Produce: Yellow onions, kale, cherry or grape tomatoes, garlic, lemons, fresh parsley, fresh basil (or thyme/other soft herbs)
Dairy: None required (optional: a little grated Parmesan or pecorino if you are not dairy-free)
Pantry: Pizza dough, raw cashews, olive oil, salt, black pepper, red pepper flakes (optional), nutritional yeast (optional), balsamic vinegar or sugar (optional)

Full Ingredients

Flatbread Base

1 lb pizza dough (store-bought or homemade), at room temperature for at least 30 minutes
1 tbsp olive oil, for brushing the crust
1 tbsp cornmeal or all-purpose flour, for dusting the pan (optional)

Garlic Cashew Cream

1 cup (140 g) raw cashews
1/2 cup water (plus more as needed to blend)
2 tbsp freshly squeezed lemon juice (about 1 lemon)
2 small garlic cloves, roughly chopped
2 tbsp nutritional yeast (optional, for a cheesy flavor)
1/2 tsp fine sea salt, plus more to taste
1–2 tbsp olive oil

Caramelized Onions

2 large yellow onions (about 1 lb / 450 g total), thinly sliced
1 1/2 tbsp olive oil
1/2 tsp fine sea salt
1 tsp balsamic vinegar or 1/2 tsp sugar (optional, to boost sweetness)

Kale and Roasted Tomato Topping

2 cups cherry or grape tomatoes (about 10 oz / 280 g)
4 cups lightly packed chopped kale (about 1/2 large bunch), tough stems removed
2 tbsp olive oil, divided
1 small garlic clove, minced
1–2 tbsp water (for sautéing the kale)
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste

To Finish

2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh basil or thyme (or a mix)
Freshly ground black pepper
Pinch of red pepper flakes (optional)
Extra lemon wedges or a little lemon zest (optional)

Step-by-Step Instructions

Step 1: Soak the cashews and preheat the oven

Place the raw cashews in a heatproof bowl and cover them with very hot water from a kettle. Let them soak for at least 20 minutes to soften. If you prefer to plan ahead, you can also soak them in cool water for 4–6 hours instead, then drain.

Meanwhile, arrange your oven racks so one is in the middle and one is in the upper third. Preheat the oven to 425°F (220°C). If you have a pizza stone, place it on the middle rack to heat up; otherwise, you will bake the flatbread directly on a baking sheet.

Step 2: Caramelize the onions

In a large skillet, heat 1 1/2 tbsp olive oil over medium heat. Add the sliced onions and 1/2 tsp salt. Toss to coat the onions evenly in the oil. Cook, stirring every few minutes, until the onions soften and start to turn golden, about 10 minutes.

Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are deeply golden brown and jammy, 15–20 minutes more. If they start to stick or brown too quickly, lower the heat and add a tablespoon of water to loosen. When they are almost done, stir in the balsamic vinegar or sugar if using, and cook for 1–2 more minutes. Taste and adjust salt if needed, then set aside off the heat.

Step 3: Roast the cherry tomatoes

While the onions cook, line a baking sheet with parchment paper. Add the cherry tomatoes, drizzle with 1 tbsp olive oil, and season with a pinch of salt and a few grinds of black pepper. Toss to coat and spread into a single layer.

Roast on the upper rack for 15–18 minutes, until the tomatoes are blistered, lightly charred in spots, and starting to burst. Remove from the oven and set aside. Keep the oven on at 425°F (220°C) for baking the flatbread.

Step 4: Sauté the kale

In the same skillet you used for the onions (no need to wash it), heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant but not browned.

Add the chopped kale, 1–2 tbsp water, and 1/4 tsp salt. Toss to coat, then cook for 3–4 minutes, stirring occasionally, until the kale is wilted and bright green but still has some texture. Remove from the heat, taste, and add a pinch more salt or pepper if desired. Set aside.

Step 5: Blend the garlic cashew cream

Drain the soaked cashews and place them in a blender with 1/2 cup fresh water, lemon juice, 2 small garlic cloves, nutritional yeast (if using), 1/2 tsp salt, and 1 tbsp olive oil. Blend on high until completely smooth and creamy, scraping down the sides as needed. This may take 1–2 minutes depending on your blender.

If the mixture is too thick to blend, add more water 1 tablespoon at a time, until it reaches a thick but spreadable consistency, similar to Greek yogurt. Taste and adjust: add more salt for savoriness, lemon juice for brightness, or olive oil for extra richness. Set aside.

Step 6: Shape the flatbread base

Lightly oil a large baking sheet (about 10 x 15 inches) and sprinkle with cornmeal or flour if you like a bit of texture on the bottom. If using a pizza stone, prepare a piece of parchment paper the size of your stone and lightly oil it.

Place the room-temperature pizza dough on the prepared surface. Using your fingertips and palms, gently press and stretch the dough into a rough rectangle about 10 x 15 inches, or into a large oval. If the dough springs back, let it rest for 5 minutes, then continue stretching. Brush the surface lightly with 1 tbsp olive oil to help it crisp and develop golden spots in the oven.

Step 7: Assemble, bake, and finish the flatbread

Spread a generous layer of garlic cashew cream over the dough, leaving a small border around the edges for the crust. You may not need all of the cream; use enough to lightly but fully cover the surface. Spoon the caramelized onions evenly over the cashew cream, followed by the sautéed kale. Scatter the roasted cherry tomatoes over the top, letting some stay whole and gently squashing a few for extra juiciness.

Transfer the flatbread to the oven (baking sheet on the middle rack, or parchment directly onto the hot pizza stone). Bake for 10–12 minutes, until the crust is puffed with golden spots at the edges and the toppings are hot.

Remove from the oven and immediately sprinkle with chopped parsley and basil. Finish with a few grinds of black pepper, a pinch of red pepper flakes if you like heat, and a light squeeze of fresh lemon or a bit of lemon zest. Let the flatbread rest for 2–3 minutes, then slice into squares or strips and serve warm.

Pro Tips

Give the onions time: true caramelization takes a good 25–30 minutes. Keep the heat moderate and be patient for deep, sweet flavor.
Room-temperature dough is much easier to stretch. Take it out of the fridge at least 30–45 minutes before you plan to shape it.
For the smoothest cashew cream, use a high-speed blender and soak the cashews until very soft. If using a standard blender, simply blend a bit longer and add splashes of water as needed.
Do not overload the flatbread with sauce; a moderate layer of cashew cream keeps the crust from getting soggy.
If the bottom of your flatbread is not crisp enough, bake it directly on the oven rack (without the pan) for the last 1–2 minutes, checking carefully.

Variations

Gluten-free version: Use your favorite gluten-free pizza or flatbread crust. Pre-bake the crust according to package directions, then add toppings and finish baking until heated through.
Extra-cheesy (not dairy-free): Sprinkle 1/2–1 cup shredded mozzarella or a little crumbled goat cheese over the cashew cream before adding the vegetables for extra richness.
Different greens and veggies: Swap the kale for baby spinach, Swiss chard, or arugula. Add thinly sliced mushrooms, roasted bell peppers, or olives for more Mediterranean flair.

Storage & Make-Ahead

The garlic cashew cream can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It will thicken as it chills; whisk in a teaspoon or two of water to loosen before spreading. The caramelized onions can also be made 3–4 days ahead and refrigerated, or frozen for up to 1 month. Reheat gently in a skillet before using. Leftover baked flatbread keeps well in the refrigerator for up to 3 days. Store slices in an airtight container and reheat on a baking sheet at 375°F (190°C) for 8–10 minutes until hot and crisp. While you can freeze leftover slices for up to 1 month, the texture is best when enjoyed fresh or from the fridge.

Nutrition (per serving)

Approximate values per serving (1/4 of the flatbread): about 650 calories, 20 g protein, 65 g carbohydrates, 34 g fat, 6 g saturated fat, 7–9 g fiber, and 650–750 mg sodium (will vary based on the dough, salt usage, and optional toppings). This recipe is naturally dairy-free and can be made vegan and gluten-free with appropriate crust choices.

Caramelized Onion and Kale Flatbread with Garlic Cashew Cream