Make the pie crust first. Sift the flour into a large mixing bowl, then pour in the salt, vegan Parmesan and stir to combine.
Then break the cold vegan butter up into small pieces and drop them all over the flour. Using your fingers or a fork, press and pinch the butter until it is evenly distributed in the flour and the flour resembles sand or dirt texture.
Now, pour the ice cold water into the bowl, a little at a time, stirring until it gets too hard to stir, then begin to knead with your hands until you form a nice smooth ball. Cover the pie dough and place in the fridge while you make the filling.
First make a cashew cream, drain the cashews you have been soaking. Add them to a blender with the non-dairy milk and a pinch of salt and pepper. Blend until completely smooth, it make take a few minutes depending on you blender. Set aside.
Next, heat the olive oil in a large soup pot on medium. Break the sausages up into chunks(if using the Beyond sausages, remove the casing as you break the sausages apart and discard them.) Add the sausage chunks to the pot. Sauté, reducing heat as needed, until the sausage is nice and brown. It make take 5-6 minutes.
Remove the sausage from the pot and put in a bowl. Set aside.
Now, if you need a little more olive oil in the pot, add just a bit more. Then add the garlic, onions and potatoes. Saute on medium for 5-6 minutes or until the onions are translucent and the potatoes start to cook. Season with a pinch of salt and pepper.
Then add the broth, lemon juice and a pinch of red pepper. Bring to a simmer, then reduce heat to low. Simmer for 5-10 minutes or until the potatoes are pretty soft, but not completely done.
Add the kale and stir into the broth. Then add the cashew cream you made. Stir to combine. Then simmer for just another 1-2 minutes or until the filling has thickened slightly.
Season with a pinch of salt and pepper. Then add the sausage back into the pot. Stir to combine. Then taste and adjust seasoning. Turn off the heat.
Preheat the oven to 400 degrees(F).
Take the pie crust out of the fridge, if it it too firm to roll out, let it sit on the counter for a few minutes while the oven preheats to soften it a bit.
Using four 10 ounce ramekins or one large pie pan, divide the filling into the dishes or pour it into the one pan.
Then roll out the pie crust on a floured surface, roll it to about an 1/8 inch thick. Then cut 4 circles out that are slightly larger than the baking dishes. Or just roll out to cover the one dish.
Place each circle over the filling in the baking dishes and press the crust down around the sides of the dish to seal it. Pierce the top of the crust with a knife a few times to let out the steam. Then brush the tops of the crusts with the oil.
Place all the dishes on a baking sheet and bake for 15-18 minutes or until the crust is golden brown and baked through. Serve!
Top with a bit more vegan Parmesan and some herbs for serving.