Dairy-Free Classic Potato and Cheese Perogies
Indulge in the comforting flavors of Dairy-Free Classic Potato and Cheese Perogies, a plant-based twist on a beloved Eastern European staple. This recipe swaps traditional dairy ingredients for velvety dairy-free cream cheese and nutrient-packed nutritional yeast, delivering all the creamy, cheesy goodness you crave without compromising dietary preferences. Featuring a tender homemade dough crafted with aquafaba and a smooth potato filling seasoned with garlic, onion powder, and black pepper, these perogies are both satisfying and wholesome. Perfectly boiled and optionally pan-fried in vegan butter for a golden finish, they’re topped with fresh chives or green onions for a burst of flavor. Whether you're catering to vegan guests or seeking dairy-free comfort food, this recipe promises rich, indulgent flavor in every bite. Ideal for family meals, special occasions, or a cozy dinner at home!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Aquafaba (liquid from canned chickpeas)
- 0.75 cup Water
- 2 large, peeled and cubed Potatoes
- 0.5 cup Dairy-free cream cheese
- 2 tablespoons Nutritional yeast
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, for serving Vegan butter
- 2 tablespoons, for garnish Chopped chives or green onions
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Add the aquafaba and water gradually while mixing to form a dough. Knead the dough for about 5 minutes until smooth, then cover and let it rest for 30 minutes.
Meanwhile, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook for 15 minutes, or until the potatoes are tender.
Drain the potatoes and mash them in a bowl. Add the dairy-free cream cheese, nutritional yeast, onion powder, garlic powder, and ground black pepper. Mix until smooth and creamy.
After the dough has rested, roll it out on a floured surface until it is about 1/8 inch thick.
Using a round cutter or a glass, cut circles out of the dough about 3 inches in diameter.
Place about 1 tablespoon of the potato filling onto each dough circle. Fold the dough over the filling to make a half-moon shape and press the edges with a fork to seal.
Bring a large pot of salted water to a boil. Add the perogies in batches and cook until they float to the top, about 2-3 minutes.
Using a slotted spoon, remove the perogies and let them drain on a paper towel.
Optional: Heat the vegan butter in a skillet over medium heat and sauté the cooked perogies until golden brown on each side for added texture.
Serve the perogies warm, garnished with chopped chives or green onions.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 5.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2386 mg | 51% | |
*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.
