Vegan Colcannon Potatoes

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My vegan Colcannon Potatoes are the perfect healthy side dish any time of year, whether it’s for potlucks, picnics, or a family dinner at home. They’re ready in just 35 minutes and made with russet potatoes, kale, and cashew cream for a rich and creamy texture.

Colcannon is one of those classic Irish dishes that shows up at our table more often than just St. Patrick’s Day. It’s usually made with mashed potatoes and loads of dairy, but I give it a little plant-based twist. I use cashew cream to keep it super creamy without the dairy, kind of like I make in these healthy mashed potatoes or the creamy almond milk mashed potatoes my kids love.

This one’s already a favorite with my family and a few friends who’ve tried it too. It’s just mashed potatoes, but with a little upgrade, kale, leeks, and a creamy cashew sauce that pulls it all together. The best part? It’s ready in less than an hour, and I’m using stuff I usually already have in the kitchen. 😉

🥘 Ingredients

It only takes a few wholesome plant-based ingredients to pull this creamy Colcannon potatoes dish together. Here’s what I grab when I’m making it:

Potatoes: I like using russet potatoes because they mash up fluffy and light. If I don’t have them, Yukon gold or even any other potatoes work fine, they’ll just give the mash a slightly different taste and texture, but still turn out great.

Leek: I slice up just the white part of the leek for this. If I’m out, green onions make a good swap and still add that nice mild onion flavor.

Garlic: I always go with fresh garlic cloves and mince them myself. It gives the dish way more flavor than garlic powder.

Kale: I usually use chopped kale, but cabbage is a traditional option too and works just as well. Use whatever your crew likes best.

Cashew cream: This is what makes the mash extra creamy without using dairy. I blend it up ahead of time and stir it in at the end for the perfect finish.

🔪 How To Make

The best dishes are the easiest ones, and this vegan colcannon recipe is pretty simple! Here’s how I make it:

Mash the potatoes: I peel and chop the potatoes, then boil them until they’re soft enough to pierce with a fork. Then, I drain them right away and mash them while they’re still hot until they’re as smooth or as lumpy as we like.

Cook the veggies: I sauté the leek, garlic, and kale in a little olive oil until everything softens. If I want to keep it oil-free, I use vegetable broth instead and it still turns out great.

Combine and serve: I stir the cashew cream into the mashed potatoes first, then fold in the sautéed greens. I mix until everything is creamy and then serve!

📖 Variations

Here are three fun and easy ways I like to switch up these vegan colcannon potatoes depending on what I have:

Sweet potato colcannon: I swap out half the russet potatoes for sweet potatoes. It gives the mash a little natural sweetness and a beautiful golden color that my kids love.

Cabbage instead of kale: When I’m out of kale, I slice up some green cabbage and cook it the same way. It’s closer to the traditional version and still works perfectly with the cashew cream.

Cheesy colcannon: I stir in a spoonful or two of vegan parmesan or nutritional yeast with the cashew cream. It gives the mash a slightly cheesy taste without changing the texture.

🍽 Serving Suggestions

These healthy vegan colcannon potatoes make such a good side for pretty much anything, but I especially love serving them with my gluten-free vegan sausages. It keeps that classic Irish combo going without the meat.

Another great alternative is my hubby’s favorite vegan meatloaf made with spices, flaxseeds, and lentils. If I’m planning ahead for the holidays, I’ll sometimes make this delicious vegan turkey roast made with chickpeas. It’s packed with flavor and pairs perfectly with these creamy colcannon potatoes, especially for a cozy Thanksgiving dinner.

🧊 Storage Directions

Refrigeration: I let the colcannon cool completely before storing it in an airtight container. It stays fresh in the fridge for 3 to 4 days, though I try to use it sooner since the texture can change a bit the longer it sits.

Freezing: I freeze leftover colcannon in a freezer-safe container for up to three months. When I’m ready to use it, I defrost it overnight in the fridge so it’s easier to reheat evenly.

Reheating: I reheat it in the microwave or oven using a microwave or oven-safe dish. If it seems a little dry, I stir in a splash of warm veggie broth, cashew cream, or dairy-free milk to bring back that creamy texture.

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