Thin-sliced vegetable wrappers filled with creamy cashew “farmer cheese,” sauté-style marinated mushrooms, dill, and onion — all the nostalgic pierogi flavor in a light, raw, plant-based form.

---

Prep Time

35 minutes

Cook Time

0 minutes (no cooking required)

Total Time

35 minutes

Servings

4 servings (about 12–16 dumplings)

---

Ingredients

For the Vegetable Wrappers

• 2 large zucchinis or 2 medium kohlrabi, peeled
• ½ teaspoon sea salt (for softening, optional)

---

For the Cashew “Farmer Cheese” Filling

• 1 cup raw cashews, soaked 2–4 hours and drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 small clove garlic
• ½ teaspoon sea salt
• 2–4 tablespoons filtered water (as needed for blending)

---

For the Mushroom & Herb Mix

• 1 cup finely chopped mushrooms
• 2 tablespoons finely minced red or yellow onion
• 1 tablespoon olive oil
• 1 tablespoon tamari or coconut aminos
• 1 tablespoon fresh dill, chopped
• Freshly ground black pepper, to taste

---

Directions

1. Prepare the vegetable wrappers
   Using a mandoline or sharp knife, slice zucchini or kohlrabi lengthwise into very thin strips.
   If using zucchini, lightly sprinkle with sea salt and let sit 10 minutes to soften. Pat dry gently.
2. Make the cashew “farmer cheese”
   In a high-speed blender, combine soaked cashews, lemon juice, nutritional yeast, olive oil, garlic, and salt.
   Blend until smooth and creamy, adding water gradually until thick but spreadable.
3. Prepare the mushroom mixture
   In a bowl, combine chopped mushrooms, onion, olive oil, tamari, dill, and black pepper.
   Let marinate for 10–15 minutes to soften and develop flavor.
4. Combine the filling
   Gently fold the mushroom mixture into the cashew cheese until evenly distributed.
5. Assemble the pierogi
   Lay one vegetable slice flat.
   Spoon 1–2 teaspoons of filling onto one end.
   Fold the slice over into a half-moon shape or roll into a dumpling form.
6. Chill (optional but recommended)
   Refrigerate assembled dumplings for 15–20 minutes to firm slightly before serving.
7. Serve
   Garnish with extra fresh dill, cracked pepper, and a drizzle of olive oil. Serve immediately.