Vegan Pierogies with Cashew Parmesan
Vegan pierogies stuffed with creamy potatoes & NOOCH IT! Cashew Parmesan. Boiled or pan-fried, they’re cozy, cheesy, and perfect for holiday comfort.
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Cooking tools:
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Potato masher
- Colander
- Rolling pin
- Baking sheet
- Plastic wrap
- Kitchen towel
- Round cookie cutter
- Slotted spoon
- Spatula
- Skillet
- Plate
- Pastry brush
- Fork
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
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