Looking for a healthy and tasty pierogi sauce version? If so, you need to try this vegan dumpling sauce recipe. Learn how to make plant-based pierogi sauce. It’s so delicious. I’m making a creamy sauce out of cashew nuts. Your family won’t be able to resist. This dumpling sauce is perfect with a variety of meals.
Vegan diet free of meat, dairy products, and eggs have become quite popular these days. There aren’t many good recipes. So I decided to create my own version of a plant-based sour cream sauce that would pair perfect with Vegan dumplings. Nowadays, many people are lactose intolerant. Some people avoid dairy products due to various health conditions such as cancer. This recipe will change the sauce you use to make. It’s dairy-free and completely plant-based.
What is vegan pierogi sauce made of?
To get a creamy consistency similar to sour cream or cream, I use cashew nuts soaked in boiling water. Cashew nuts are used in many cuisines around the world. Cashew cream can be used to flavor soups, sauces, and desserts. To get a savory taste add salt, black pepper and your favorite greens. This sauce pairs well with mushrooms. One of the best things about vegan pierogi sauce is how simple it is to make it. All you need are cashew nuts, spring water, salt, lime or lemon juice, white mushrooms, onion, bay leaves and all of this deliciousness can be yours.
Now I’ll tell you everything in detail.
Ingredients needed for plant-based pierogi sauce
7 oz (200 g) of cashews
a bunch of fresh dill
1 lemon or lime juice
8 oz white mushrooms or other mushrooms you have on hand
1 onion
How to make vegan pierogi sauce
Pour boiling water over the cashews and leave them to rest for an hour. Heat-treated products lose much of their nutritional value. However, cashews are a completely different matter. They are already roasted when we buy them.
1.Drain the cashews. Place them in the food processor, add a bit of spring water, salt, squeeze in lime or lemon juice, add fresh dill and blend until smooth. Cashew cream with dill, salt and lemon has a really pleasant taste. If you are allergic to dairy products, this is a great solution. The taste reminds me of sour cream. I love this vegan sour cream with dill so much that I use it everywhere. To flavor dishes and eat it as a spread on my toast.
2. Dice the onion and white mushrooms. Heat the skillet with oil. Pan-fry until brown. Don’t forget to sprinkle a bit of salt and black pepper. You can actually use any kind of mushroom you like.
3. Mix fried mushrooms and onions with homemade vegan sour cream 1:1. Sprinkle your favorite greens. I didn’t have any greens on hand, so I sprinkled some broccoli crumbs. Enjoy!
More condiment recipes:
Dumpling recipe: Vegan dumplings
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Pour boiling water over the cashews and leave them to rest for an hour. Heat-treated products lose much of their nutritional value. However, cashews are a completely different matter. They are already roasted when we buy them. 1.Drain the cashews. Place them in the food processor, add a bit of spring water, salt, squeeze in lime or lemon juice, add fresh dill and blend until smooth. Cashew cream with dill, salt and lemon has a really pleasant taste. If you are allergic to dairy products, this is a great solution. The taste reminds me of sour cream. I love this vegan sour cream with dill so much that I use it everywhere. To flavor dishes and eat it as a spread on my toast. 2. Dice the onion and white mushrooms. Heat the skillet with oil. Pan-fry until brown. Don't forget to sprinkle a bit of salt and black pepper. You can actually use any kind of mushroom you like. 3. Mix fried mushrooms and onions with homemade vegan sour cream 1:1. Sprinkle your favorite greens. I didn't have any greens on hand, so I sprinkled some broccoli crumbs. Enjoy!
Ingredients
Instructions