This is the BEST traditional colcannon recipe. And it just happens to be allergy friendly. 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?
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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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...
- Dairy Free
- Gluten Free
- Nut Free
🧾Ingredients and Substitutions
- Potatoes- You can use russet or Yukon gold, 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.
- 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.
- Nondairy milk- I prefer oat milk or almond milk for this colcannon recipe.
- 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.
- Kosher salt and black pepper
- Parsley- Just a little sprinkle for a bright green pop.
⏲️How to Make Colcannon
Some colcannon recipes have you steam the potatoes, or boil whole. And you absolutely can do them either of those two ways. They will turn out great.
However, I choose to peel and cut my potatoes before boiling. This speeds up cooking by 45 minutes between the extra cooking and cooling time. I don't find that the potatoes get water down as long as you drain them well.
The potatoes will boil in under 15 minutes in salted water. While the potatoes are boiling you can make the cabbage filling.
To start the cabbage, 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.
Drain the potatoes and 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.
🌡️How to Store Leftover Colcannon
Colcannon is best eaten the day it is made. The cabbage can breakdown making leftover colcannon watery.
However, you can store leftover colcannon in a tightly sealed container in the fridge for 3 to 4 days.
🥘Tips and Tricks
- For a drier mash, reduce the oat 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 waters 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.
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!
- Large suacepan
- 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.
- 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. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add oat milk and nutmeg bring to a simmer.
- Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
- Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with parsley.