Dairy-Free Classic Potato and Cheese Perogies

Experience the comforting flavors of traditional perogies with a modern twist in this Dairy-Free Classic Potato and Cheese Perogies recipe. Perfectly tender dough is made with aquafaba, the liquid gold from canned chickpeas, ensuring a soft, pliable texture without the need for eggs. The creamy potato filling is elevated with dairy-free cream cheese, nutritional yeast, and a touch of garlic and onion powder for a rich, cheesy flavor that’s entirely plant-based. Each perogy is lovingly handcrafted, boiled until pillowy, and optionally pan-fried in vegan butter for a crispy golden finish. Garnish with fresh chives or green onions for a bright, flavorful touch, and enjoy a nostalgic dish made vegan-friendly. Whether served as a hearty appetizer or main dish, these perogies are sure to impress every guest at the table.

Nutriscore Rating: 74/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

After the dough has rested, roll it out on a floured surface until it is about 1/8 inch thick.

Step 6

Using a round cutter or a glass, cut circles out of the dough about 3 inches in diameter.

Step 7

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.

Step 8

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.

Step 9

Using a slotted spoon, remove the perogies and let them drain on a paper towel.

Step 10

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.

Step 11

Serve the perogies warm, garnished with chopped chives or green onions.

Nutrition Facts

Serving size	(1418.6g)

Amount per serving	% Daily Value*
Calories	2356.8

Total Fat 47.4g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1835.9mg	0%
Total Carbohydrate 419.3g	0%
Dietary Fiber 26.1g	0%
Total Sugars 8.1g
Protein 63.4g	0%

Vitamin D 0IU	0%
Calcium 212.4mg	0%
Iron 25.0mg	0%
Potassium 3909.7mg	0%

*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.

Source of Calories

Fat: 18.1%

Protein: 10.8%

Carbs: 71.1%