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.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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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 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!
💭 Frequently Asked Questions
Yes, colcannon is gluten-free.
While most people use green cabbage for colcannon, Napa cabbage is the ideal cabbage for colcannon because of its sweeter flavor and lighter texture.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Dairy-Free Colcannon (Vegan)
Equipment
Ingredients
- 1 ½ pounds russet potatoes peeled and cut into 1 inch cubes
- 3 teaspoon kosher salt
- 6 tablespoon vegan butter divided
- 1 small white onion cut into thin quarter round slices
- 2 cloves garlic minced
- 2 cups napa cabbage shredded
- 1 ½ cups gluten-free oat milk or other non-dairy- milk of choice
- ¼ teaspoon nutmeg
- black pepper
- Parsley chopped
Instructions
- Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until 12 to 15 minutes until fork tender. Drain the potatoes.1 ½ pounds russet potatoes, 3 teaspoon kosher salt
- While the potatoes are boiling. Melt 4 tablespoons of vegan butter in a large saucepan over medium heat. Add onions and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and onions are just beginning to brown around the edges, about 3 minutes longer.6 tablespoon vegan butter, 1 small white onion, 2 cloves garlic
- Add 1 cup cabbage and cook, stirring constantly, until wilted. Add oat milk and nutmeg and bring to a simmer.2 cups napa cabbage, 1 ½ cups gluten-free oat milk, ¼ teaspoon nutmeg
- Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.black pepper
- Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with parsley.Parsley
Video
Notes
- Store leftover colcannon in a tightly sealed container. Colcannon will keep for 3 to 4 days in the fridge.
A says
I love that you have the measurements of each ingredient listed WITH the instructions! No scrolling up and down to see the ingredient list.
Jen Wooster says
Thank you for the feedback!
Roger says
Nice to have, because I'm allergic to milk.
Jen says
Thanks for the review!
Maria says
Oh wow these look like the most amazing side dish ever - so flavourful and the texture is on point! Thank you for sharing 🙂
Beth says
This looks so delicious and perfect for my daughter! Can't wait to show her this recipe! So excited!
Jenn says
I loved that this recipe uses napa cabbage which melts into the potatoes so much more nicely than regular cabbage would. It was delish and I especially loved that it was dairy-free!
Jen says
Thank you for the review!
Dannii says
I love potatoes and cabbage together. Super hearty and comforting.
Shashi at SavorySpin says
I love colcannon - such a versatile dish and I'm so loving your dairy-free version because I cannot tolerate dairy!
Jen says
Thank you for the review!