Vegan Pierogies with Cashew Parmesan
Rated 5.0 stars by 2 users
Category
Entree
Prep Time
60 minutes
Cook Time
30 minutes
These homemade Vegan Pierogies are the ultimate comfort food—pillowy dumplings stuffed with creamy mashed potatoes, rich vegan butter, and a cheesy hit of NOOCH IT! Cashew Parmesan. Boiled until tender and optionally pan-fried for crispy edges, they’re perfect for holiday spreads, freezer meal prep, or a cozy weekend kitchen project.
Top them with melted vegan butter, scallions, almond bacon, and even more NOOCH IT! for a savory, golden finish that hits every note of traditional pierogi magic—without the dairy.
Perfect for: vegan comfort food, Eastern European-inspired meals, or plant-based holiday favorites.
Ingredients
- 2 cups flour
- 1/2 tsp salt
- 2 tbsp olive oil
- 3/4 cup water
- 4-6 medium/large Russet potatoes peeled & cubed (About 2 lbs)
-
4 tbsp NOOCH IT! Cashew Parmesan
- 2-3 tbsp vegan butter
- 1/4-1/2 tsp salt or more to taste
Dough
Cheesy Potato Filling
Directions
Dough
- Combine the flour and salt. Add the olive oil, and water and mix
- Place the dough on a floured surface and knead until it comes together and is slightly sticky.
- Add about 1 tbsp more of flour, kneading until the dough is less sticky.
- Cut in half and form two balls.
- Wrap in plastic wrap and let rest for 1 hour at room temperature.
- Prepare your potato filling.
Cheesy Potato Filling
- Add your peeled and cubed potatoes to a large pot and cover with water, add 1/2 tbsp salt.
- Bring to a boil and cook for 20-25 mins or until tender.
- Drain your potatoes and place back into the hot pot, using a potato masher, mash the potatoes until they are smooth or to your texture preference.
- Add in butter, non-dairy milk, NOOCH IT!, salt and roasted garlic cloves. Mix to combine.
- Taste and adjust seasonings as needed. You will end up with extra cheesy potatoes that you can save for a snack or side in another meal.
- Dust a baking sheet with flour and set aside.
- Working with half of your dough, roll out on a lightly floured surface to about 1/8 inch thick, or as thin as you can get it.
- Using a 3-inch round cookie cutter, cut out rounds of dough.
- Place onto your floured baking sheet and cover with a damp towel.
- Repeat these steps with your second half of dough.
- Gather your dough scrapes into a ball and let rest for 15-20 mins then re[-roll to make more circles.
- Place 1 tbsp of filling on one side of your dough.
- Dab a bit of water around the edges to seal and fold over, pressing together gently to seal.
- Bring a pot of water to a boil, add some salt. Add your pierogis and cook for 4-6 mins or until they float to the top.
- Remove with a slotted spoon and enjoy as is or pan fry.
Recipe Note
We like to toss the cooked pierogies in vegan butter, and top with almond bacon, green onions, and NOOCH IT!
