This vegan colcannon uses no dairy but is just as rich and creamy as the original Irish recipe. Delicious and an easy way to get in greens!
We are huge mashed potato lovers, and any time I can get in extra greens is a win for me. This combines the best of both in one decadent dish!
Colcannon, or Irish Mashed Potatoes are generally served around St. Patrick’s Day here in the United Sates due to their Irish heritage.
In Ireland, there’s an old Halloween tradition where a variety of items like rings and thimbles are hidden inside the dish. Personally, I like serving this easy and flavorful dish year round- thimble excluded!
Just a handful of wholesome plant based items are needed to create this creamy masterpiece. Here’s what you’ll need:
- Cashew cream
How To Make Vegan Colcannon
The best dishes are the easiest dishes, and this one is pretty simple! Follow these steps to deliciousness:
- Sauté the leek, garlic, and kale.
- Mix cashew cream and greens into mashed potatoes.
Flavor and serving suggestions
This recipe is great as is, but since variety is the spice of life, here are some options for you:
- Add in vegan parmesan while you’re mixing everything together.
- Swap out the kale for any other greens, like chard, cabbage, or spinach.
- You can use coconut cream instead of the cashew cream, which will add a little coconut flavor.
- Mix in some coconut bacon for extra flavor and texture.
- Serve with a portobello mushroom steak, lentil meatloaf cups, or vegan meatballs!
Tips and tricks
For the best vegan Irish mashed potatoes, keep the following suggestions in mind:
- Russet potatoes work best for their fluffy texture, but you can use Yukon gold instead, or in a pinch any other potato. It will change the flavor and feel, but will still be delicious!
- If you don’t have leeks, green onions will work as a substitute.
- To mash the potatoes, peel and chop them, then boil until they’re tender. Immediately drain them and carefully mash to your desired smoothness. (What can I say, some people like lumps!)
- Make sure to salt to taste, depending on the ingredients used you may not need all of it.
- You can make this dish ahead of time, just let it cool completely before storing in an airtight container in the refrigerator for up to a few days. However, the longer it sits the more likely the texture is to change.
- You can also freeze Colcannon! Store in an airtight freezer safe container for up to three months. Just make sure to defrost in the refrigerator overnight before reheating.
- Reheat in the microwave or oven, just make sure to use a microwave or oven safe dish!
- The made ahead or leftover Colcannon may dry out a little between storage and reheating. If this happens, add a little bit of warm veggie broth, cashew cream, or coconut cream to help bring back its glory.
Traditional Colcannon is made from potatoes mashed with dairy, and mixed with kale or cabbage. This version emulates the creamy texture but with only using plant based ingredients.
Traditionally Colcannon is served with a meat such as sausages or corned beef. To keep things plant based, serve with your favorite vegan sausage, Vegan Lentil Meatloaf Cups, or a Portobello Mushroom Steak.
You sure can! Use either your microwave or oven. This may dry out the potatoes a little, use the tips above to prevent this!
Yes you can! Just make sure it’s cooled completely and seal tightly in a freezer safe container. It should keep for up to three months.
More Vegan Side Dishes
So many vegan recipes are versatile and can stand alone as a main dish or pair perfectly with other dishes as a side. Check out these other plant based recipes for meal inspiration:
- Patatas Bravas
- Gluten Free Scalloped Potatoes
- Healthy Green Bean Casserole
- Gluten Free Vegan Stuffing
- Fasolakia (Greek Green Beans)
- Italian Vegetable Pasta Salad
Vegan Irish Colcannon Potatoes Recipe
- 1 ½ pounds potatoes , I used russet (see note)
- 1 leek , sliced white parts only (see note)
- 1 teaspoon sea salt , adjust depending on salt in cashew cream and parmesan
- Drizzle of your favorite oil to sauté , or broth if oil free
- 2 cloves garlic , chopped
- 3 cups chopped kale , see note
- ½ cup cashew cream , see note
- Vegan parmesan , optional
- Peel and cut the potatoes into pieces. Put them in a pot and cover them with water. Boil until soft, about 15 minutes.
- Meanwhile, sauté the leeks and salt until soft. About 5 minutes.
- Add the garlic and sauté another minute. Then add the kale and cook for 2-3 minutes until wilted.
- Once the potatoes are done, drain and put them in a bowl. Mash them until smooth.
- Add in the kale mixture and the cashew cream (and parmesan if using). Mix until combined. Add more salt if needed.
- I like the fluffiness russet potatoes give but Yukon gold work well too. You can use any potato you prefer however.
- You can sub in green onions as well.
- You can sub in any green you love like chard or cabbage too.
- If you don’t mind the flavor you can use coconut cream for a quick add in. You will need more salt for this option
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.