Dairy-Free Cheese Pierogi
Delightfully satisfying and completely plant-based, these Dairy-Free Cheese Pierogi offer a modern twist on the classic comfort food. Featuring a tender homemade dough and a creamy, flavor-packed filling of mashed potatoes, dairy-free cheese, caramelized onions, and a hint of garlic and nutritional yeast, this recipe is a celebration of rich, savory flavors without the use of dairy. Perfectly boiled and lightly pan-fried in vegan butter for a golden finish, each pierogi is irresistibly crisp on the outside and lusciously creamy on the inside. With simple ingredients, an approachable method, and a topping of fresh chives, these vegan pierogi are perfect for weeknight dinners, family gatherings, or any time you crave a hearty yet plant-based comfort food classic. Whether you’re vegan, lactose-intolerant, or just curious, these dairy-free pierogi will leave you tempted to make an extra batch!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Olive oil
- 4 medium Potatoes
- 1 cup Dairy-free cheese
- 1 small Onion
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Nutritional yeast
- 2 tablespoons Vegan butter
- 2 tablespoons Chives
Instructions
Peel and cube the potatoes. Boil them in a large pot of salted water until tender, about 15-20 minutes.
While the potatoes are cooking, prepare the dough. In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually add 1 cup of water and 2 tablespoons of olive oil, mixing until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature.
Finely chop the small onion. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Drain the potatoes and mash them in a large bowl. Stir in the cooked onions, 1 cup of dairy-free cheese, 0.5 teaspoon of black pepper, 0.5 teaspoon of garlic powder, and 2 tablespoons of nutritional yeast until combined and smooth. Let the filling cool slightly.
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles using a 3-inch round cutter.
Place a heaping tablespoon of filling onto each dough circle. Fold the dough over the filling and press the edges to seal, crimping with a fork.
Bring a large pot of salted water to a boil. Drop in the pierogi, a few at a time, and cook until they float to the top, about 3-4 minutes.
In a pan, melt 2 tablespoons of vegan butter over medium heat. Sauté the cooked pierogi in the butter until they are golden brown on both sides.
Serve hot, garnished with 2 tablespoons of chopped chives.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 469.7 g | 171% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 15.6 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1492 mg | 115% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5179 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
