Vegan Pierogi (Varenyky) with Cashew Creme & Potato
These vegan pierogi (varenyky) are pillow-soft, comforting and easy to love. They’re filled with cashew creme and mashed potatoes, and served with caramelized onions, fresh dill and vegan sour cream. If you’re making pierogi for the first time, this recipe is a great place to start. Transform your kitchen into a culinary craft adventure with these vegan pierogi. Cook some now, freeze some for later!
Beyond the satisfaction of making them from scratch, the beauty of this recipe lies in how durably these pierogi store. They make the ultimate meal-prep comfort food because they freeze incredibly well, ensuring you always have a wholesome, gourmet meal ready in minutes.
Pierogi (or varenyky) are Eastern European dumplings. There are a wide variety of filling options, ranging from vegetarian, vegan, savory, sweet, meat to meatless options. They are truly one of the most classic, old-world comfort foods that everyone loves.
Whether you’re a seasoned plant-based cook or just dipping your toes into vegan cuisine, this dish proves that you don’t need dairy to achieve richness. The velvety cashew creme mimics the texture of traditional cheese fillings flawlessly. While the gentle sautéing in plant-based butter with fresh sage leaves creates a tantalizingly crisp, aromatic exterior. It’s a stunning, crowd-pleasing centerpiece that effortlessly bridges old-world tradition and modern, wholesome ingredients—making this a recipe that everyone at your table will ask for again and again.
We’ll first work on the cashew creme and mashed potato filling, ensuring it’s smooth and creamy. Then we’ll refrigerate it until ready to use. We’ll be making the dough with all-purpose flour for a soft and elastic texture. After shaping pierogi we will fill and seal them. Next, we’ll start cooking them in boiling water, then sauté them in butter with fresh sage leaves. Finally, we’ll top them with caramelized onions (for a sweet, buttery flavor,) some fresh dill and a scoop of sour cream to complement the savory dish.
I encourage you to share your experience in the comments below if you tried this Vegan Pierogi (Varenyky) recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’. I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Pierogi (Varenyky) with Cashew Creme & Potato
Ingredients
Filling
- Water boiling
- ½ cup Cashews
- 2 tsp Lime Juice
- ¼ tsp Salt or to taste
- ¼ tsp Black Pepper or to taste
- ½ lb Golden Potatoes boiled
Dough
- 1½ cups All-Purpose Flour
- ½ tsp Salt or to taste
- ½ cup Warm Water
- 1 tbsp Cooking Oil
Cooking
- Water to boil
- 4 tbsp Cooking Oil
- 2 medium Yellow Onions halved and thinly sliced
- 4 tbsp Vegan Butter
- 1 handful Fresh Sage Leaves optional
Toppings
- Vegan Sour Cream
- Fresh Dill
Instructions
Filling
- Soak cashews in boiling water for 15 minutes.
- Blend cashews with two tablespoons of boiling water, lime juice, salt and pepper until creamy and smooth. Add a few drops of water, if needed.
- Mash boiled potatoes, sprinkle salt and pepper to taste and mix well together.
- Mix cashew creme and mashed potatoes and refrigerate until ready to use.
Dough
- In a mixing bowl add all-purpose flour, salt, water and oil and make a dough. Sprinkle water if needed. Let the dough rest for 30 minutes.
- Roll the dough thin and cut in 3-inch circles (it’s okay if they are not perfect), place 1 1/2 teaspoons of filling in the middle, fold both ends together and press edges with a fork to seal (see photo).
Cooking
- In a deep pot, bring water to boil over medium heat. Add pierogi (a few at a time) and cook for 2 minutes or until they float. Remove each one with a spoon and transfer to a plate. Repeat with the rest of the pierogi.
- Heat a skillet over medium heat, add oil and sliced onions and sauté until golden brown. Take out onions with a spoon and transfer to a plate.
- In the same pan (or heat another medium size pan over medium heat), add 1 tbsp of vegan butter and allow it to melt. Then add 5 or 6 fresh sage leaves (optional) and a few pierogi. Sauté until both sides of pierogi are golden brown. Remove each with a spoon and transfer to a plate, discarding sage. Repeat with the rest of the pierogi.
Toppings
- Top pierogi with caramelized onions, a scoop of vegan sour cream and fresh dill.