Homemade Potato Pierogies w/ Horseradish Cream

INGREDIENTS

Pierogies

medium russet potatoes (about 2 lbs), unpeeled

4 cups

all-purpose flour + additional for rolling out the dough

1/4 cup

vegan sour cream

1 tsp

kosher salt, divided

1/4 tsp

ground black pepper

1 cup

water

3 tbsp

canola oil

3/4

medium yellow onion, diced

3 tbsp

olive oil

3 tbsp

coconut or soy milk

1/2 cup

olive oil, divided (for frying)

Cream

2 tbsp

olive oil

1/4

medium yellow onion, diced

1/4 cup

jarred, extra-hot horseradish

drained capers

1 tbsp

stone-ground or Dijon mustard

2 tbsp

agave nectar

1 tbsp

rice wine vinegar

6 oz

(half a block) of firm silken tofu