Dairy Free Colcannon Recipe - Vegan Colcannon for St Patricks Day (2024)

This is the BEST traditional colcannon recipe. And it just happens to be allergy-friendly and vegan. These dairy-free colcannon potatoes are my favorite classic Irish recipe.

The potatoes are creamy, the cabbage is half soft and half crunchy thanks to our secret cooking method and the presentation is elegant and homey at the same time. What is not to love?

We love colcannon paired with our nitrate-free corned beef but it is also great with braised pork or grilled chicken.

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📖Why This Recipe Works

What do we love about this recipe? I mean, other than it tastes great and is easy to make. Well for starters this colcannon recipe is vegan and free from nuts, gluten, and dairy.

Boil Potatoes- Some colcannon recipes have you steam the potatoes, or boil whole. But if you peel and cut potatoes before boiling you speed up cooking by 45 minutes. The potatoes won't get water down as long as you drain them well.

Crunchy Cabbage- By cooking half the cabbage in the potatoes and adding half in at the end, we balance flavor and texture for the best colcannon you have ever had.

🧾Ingredient Notes

Potatoes- You can use Russet potatoes or Yukon Gold potatoes, both work equally well.

Vegan butter- My preferred brand is Earth Balance.

Onion- I usually use white onions in this recipe but you can also use leeks or yellow onions. Do not use

Garlic - Use fresh garlic or even try roasted garlic. Garlic powder is not recommended in this recipe.

Cabbage- You can any type of green cabbage. While savoy is my favorite, it is hard to find. So for this recipe, I typically use napa cabbage because of its mild flavor. Not a fan of cabbage? Try curly kale instead.

Non-Dairy milk- I prefer oat milk or almond milk for this colcannon recipe. Just be sure your oat milk is certified gluten-free.

Nutmeg- Not a traditional colcannon recipe ingredient but I love a dash of nutmeg in cream sauces and mashed potato recipes. It adds a special touch.

Parsley- Just a little sprinkle for a bright green pop.

⏲️How to Make Irish Colcannon

The potatoes will boil for under 15 minutes in salted water. While the potatoes are boiling you can make the cabbage filling. This is a great time saver!

Step 1- Prep the Potatoes

Thoroughly wash the potatoes before peeling. Remove any dark spots with a paring knife. Cut into 1-inch cubes.

Place the potatoes in a pot and add the salt. Cover with COLD water. Bring to a boil.

The potatoes will cook for about 15 minutes. They are ready when they are fork tender and fall apart when mashed with the fork tines.

Step 2- Shred and Saute

Cut the cabbage into ribbons, less than ½ inch in width.

Your onion should be halved, cut into very thin slices, and then cut into halves. Essentially a very thin quarter-round slice.

Melt your dairy-free butter in a large saucepan over medium heat. Add your onions and cook, stirring frequently to prevent sticking. Cook until the onions are soft, about 8 to 10 minutes.

Stir in the garlic and cook, stirring constantly until the onions are just beginning to brown around the edges. Add half the cabbage and cook, stirring constantly, until wilted. Pour in the oat milk and add the nutmeg, bring to a simmer.

Step 3- Bring it Together

Drain the potatoes. Don't rush this, you want to let the steam off for a minute or two.

Add the potatoes and remaining cabbage. By cooking half and stirring in half raw we get the best of both worlds. great texture and great flavor!

Use a potato masher to coarsely mash the drained potatoes. Season to taste with salt and pepper.

Transfer the colcannon to a large serving bowl. Top with the remaining vegan butter and sprinkle with parsley.

🥗What to Serve with Colcannon

The obvious choices are corned beef, gluten-free soda bread, and some sort of sweet dessert.

But for other vegan side dishes, we like garlic green beans, sauteed broccolini, roasted rainbow carrots, and balsamic mushrooms.

👩🏻‍🍳 Expert Tips

• For a drier mash, reduce the dairy-free milk by ¼ to ½ cup.
• For a sweeter colcannon recipe, cook the onions until they are fully caramelized.
• Don't add the potatoes to the water after it is heated. Always start with cold water and bring them to a boil together.
• Don't overwork the potatoes. Colcannon is typically a chunkier mash.
• Not interested in keeping them vegan? Try adding cooked bacon bits in at the end.

🌡️Storing Leftovers

Colcannon is best eaten the day it is made. The cabbage can break down making leftover colcannon watery.

However, you can store leftover colcannon in an airtight container in the fridge for 3 to 4 days.

🥗More Dairy-Free Recipes

Want to make it a full Irish dinner? Check out these recipes for a full St Patrick's Day menu that is gluten-free and dairy free!

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