Mini Pierogi Bowls

Mini Pierogi Bowls

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Crispy, cheesy and full of fermented goodness!

If there’s one thing Cleveland is known for, it’s pierogies! That’s why we teamed up with Cleveland Kitchen to create a one of a kind cheesy pierogi experience. Traditionally,  pierogi are made from a noodle dough filled with potato and cheese, boiled and served in a slather of butter and onions. We made a better-for-you crunchy version with our Sharp and Tangy Cashew Cheesy Sauce and Cleveland Kitchen’s fermented Kraut with live and raw probiotics!

✅ Plant Based 

✅ Cheesy

✅ Gut Happy 

This recipe is a Cleveland-inspired “deconstructed” pierogi. We start by making a crunchy corn cup and filling it up with the traditional pierogi fixins: potato, butter, caramelized onion, cheesy sauce, and kraut.

The recipe we used ends up naturally gluten free, dairy free, plant-based, and packed with pre- and probiotics. 

Experiment with different flavors of Core and Rind Cashew Cheesy Sauce and Cleveland Kraut for spicy, garlicky, or smoky variations!


Crispy corn bowls

6 small corn tortillas

Cooking spray

Potato Filling

5-6 medium red potatoes

3-4 Tbsp dairy free butter

3 cloves of garlic, minced

1/3 cup Core and Rind Sharp and Tangy Cashew Cheesy Sauce

Salt and pepper to taste

Caramelized Onions

2 medium sweet onions, sliced

4 Tbsp extra virgin olive oil

Salt and pepper to taste


1 bag Cleveland Kitchen Red Beet Kraut

1 bag Cleveland Kitchen Gnar Gnar Kraut

More Cashew Cheesy Sauce and sliced green onions


  1. Preheat the oven to 375 degrees. Fill a large pot with water and bring to a boil.
  2. Slice and arrange onions on a baking sheet, cover and toss with olive oil, salt and pepper. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes. 
  3. While the onions are baking, peel and cut potatoes into large pieces. Boil for 15 minutes until potatoes are tender. Strain and mash the hot potato mixture with butter, garlic, Sharp and Tangy Cashew Cheesy Sauce, salt and pepper. Set aside.
  4. Lightly spray a muffin tin with cooking spray. Place small corn tortilla rounds into each muffin cup forming mini bowls. 
  5. Using an ice cream scoop, scoop the cheesy potato mixture into each corn bowl. Top with more Cashew Cheesy Sauce, a scoop of caramelized onions, and Cleveland Kraut.
  6. Once all of the mini bowls are assembled, place them into the preheated oven to bake for 15 minutes. 
  7. Serve with more Cashew Cheesy Sauce, kraut, and sliced green onions.


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