Vegan Pierogi with Potato and Cheddar
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup warm water
- 3 tbsp olive oil
- 1/4 tsp salt
Filling
- 3 russet potatoes
- 1/3 cup almond milk (or any non-dairy milk)
- 1/4 cup vegan sour cream
- 3 tbsp vegan butter
- 1/8 tsp black pepper
- 1/4-1/2 tsp salt (or to taste)
- 2 oz vegan cheddar cheese, grated
- 1/2 vidalia onion
- 1 cup water
- 3-5 tbsp vegan butter for pan-frying
- Vegan sour cream for serving
Preparation
Combine the dough ingredients and knead until smooth
Let the dough rest for at least 30 minutes
Boil the potatoes until tender, then mash with almond milk, vegan sour cream, vegan butter, black pepper, salt, and vegan cheddar cheese
Sauté the onion in a small amount of vegan butter until softened, then add to the potato mixture
Roll out the dough and cut into circles
Fill each dough circle with the potato mixture, fold over, and seal the edges
Pan-fry the pierogi in vegan butter until golden brown
Serve the pierogi with vegan sour cream
