Vegan Pierogies with Potato and Cheese Filling
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup warm filtered water
- 1/4 cup coconut oil
- 1 tsp salt
- 1/2 garlic powder
Cheese filling
- 2 cups cashews (soaked)
- 1/8 cup apple cider vinegar
- 3/4 tsp salt
- 1/3 cup water
- 1/3 cup nutritional yeast
- 1/2 tsp turmeric
- Boiled potatoes
Preparation
Combine ingredients for dough in a medium sized bowl. Knead well until dough forms (add more water if needed). Cover bowl and place in fridge for 30 minutes.
Combine all ingredients for cheese into a blender. Blend until smooth and set aside.
Next smash boiled potatoes until broken down into small pieces (we seasoned ours with a little sea salt).
Remove dough from fridge when ready. Sprinkle flour onto a surface and roll out dough into a thin sheet.
Use a glass rim or cookie cutter to cut dough. In a large pot bring water to a boil.
Add a spoonful of cheese and potato onto one side of pierogie. Fold over and press sealed with a fork, repeat process until finished.
Once water is boiling place pierogies in pot and cook until pierogies float to surface. Remove and fry in a cast iron pan on medium heat for 2 minutes each side, when finished serve with pan seared yellow onions, tempeh bacon, and vegan sour cream. Garnish with green onions and enjoy.