Extra Luscious Vegan Spinach & Cashew Ricotta Pierogi

Here’s a recipe that makes it too easy to load up on greens! It’s a totally comforting dish that will WOW your tastebuds and have you craving for more. This Vegan Spinach & Ricotta Pierogi recipe is a bit more time-consuming than the usual vegan eats I post here on I Nourish Gently, but I do believe sometimes the outstandingly delicious result is so much worth the extra bit of effort involved in a recipe.



  • 200 g of flour
  • 1/2 tsp of salt
  • 3 tbsp of oil
  • 100 ml water lukewarm

Cashew Ricotta:

  • 250 g of cashew nuts
  • 50 ml of water
  • 2-3 tbsp of nutritional yeast flakes
  • 1 small clove of garlic
  • 2 tbsp of lemon juice
  • salt
  • pepper


  • 500 g fresh spinach
  • ½ bunch of spring onions
  • 300 g cashew ricotta (or vegan cream cheese / feta cheese)
  • 1 tsp grated lemon peel (optional)
  • salt
  • pepper
  • nutmeg (optional)

To Cover:

  • 2 tbsp of milk
  • 2 tbsp of oil
  • Further Ingredients:
  • oil to grease the baking sheet



Mix flour with salt and oil in a bowl.

Add 125 ml of lukewarm water and knead everything with the dough hooks of a electric hand mixer to a smooth dough.

Then let the dough sit for about 30 minutes.

Cashew ricotta:

Soak the cashew nuts for at least 4 hours (or better overnight). *

Then rinse the soaked cashew nuts and blend with all the other ingredients in a food processor. Pulse until you get a ricotta-like texture. (Meanwhile, stop the blender to scrape off the edges.)


Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.

Wash spring onions and chop finely, too.

Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes (and lemon peel). Season with salt, pepper (and nutmeg).

Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares. *

Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.

Brush a baking tray with oil and place the stuffed dumplings on top.

Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven (180°C top / bottom heat) for approx. 25 minutes until golden brown.

Serve either warm or cold.


For a faster version (without soaking cashew nuts) you can also cook themfor just 10 minutes.

If you do not want to cut the dough, you can also use ravioli or cookie cutters.

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