Thank you so much for purchasing a batch of my vegan Perishke! I hope you love it as much as I do. I welcome your feedback, especially from those who have previously had a non-vegan version, so feel free to send me a message on Facebook or Instagram.
While you sit there and devour your Perishke smothered in Dill Cream Sauce (recipe found below), make sure to follow me on Instagram.
See below for Perishke ingredients and allergen information.
Reheating your Perishke
I recommend keeping your Perishke frozen until the day you wish to use them.
On the day of your dinner, remove them from the freezer and place the Perishke into a greased baking dish. Allow to thaw for about an hour.
Pre-heat your oven to 350 degrees Fahrenheit.
Place your Perishke in the oven for 10-12 minutes or until heated through. The Perishke are fully cooked and simply need to be reheated.
Remove from the oven and pour the dill sauce over the Perishke and serve immediately.
This recipe is per dozen Perishke, so increase ingredients as needed.
- 1/4 Cup of Raw Cashews – soak in hot water for at least one hour
- 1/2 Cup of Unsweetened Plant Milk
- 1 Tbsp of Vegan Margarine or Vegan Butter
- 3 Tbsp of Chopped Onion
- 2 Green Onion Stalks – Chopped
- 1/4 Cup Fresh Dill – Chopped
- Salt and Pepper to taste
While your buns are baking, you can make the sauce. Melt the vegan butter or margarine in a small saucepan on medium heat. Add onions, green onions, and dill. Add salt and pepper to taste. Sauté until onions are translucent.
In a high-powered blender, add soaked cashews and plant milk. Blend until smooth. Add the cashew cream sauce to the saucepan. Mix well and allow the sauce to heat up. Pour over top of re-heated Perishke and serve immediately.
All purpose flour, Aquafaba, Canola Oil, Sugar, Salt, Yeast, Water, Tofu, Vegan Mayonnaise (Hellmans), Dill, Green Onions, Salt, Pepper.
Allergens: Wheat, Soy
Prepared in a home kitchen that is not subject to inspection. Not intended for resale.