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Vegan Irish Colcannon (Cabbage & Potatoes)

The traditional Irish recipe makes use of grass-fed butter and cheese. However, we certainly can do this vegan-style!

Serves: 8


2 pounds Red Potatoes

1/3 cup Homemade Almond Milk* (or other preferred non-dairy milk)

1/2 teaspoon salt

5 tbsp. Avocado Oil

1 cup Chopped Onion

6 cups Finely Shredded Green Cabbage

Sprinkles of Nutritional Yeast

Freshly ground pepper to taste

(I strongly advocate a plant-based diet free from highly-processed foods such as hydrogenated oils (i.e. canola oil, soybean oil, etc.). However, if you are in the process of transitioning to a whole foods, plant-based diet, and are consuming some processed foods, it's possible to use vegan butter instead of avocado oil and 1 cup of vegan shredded cheese instead of, or in addition to, nutritional yeast)


Cook potatoes in boiling water for about 20 minutes or until well-cooked.

While the potatoes are cooking, heat butter in a large pan. Then, add onion and cook for 10 minutes, stirring until soft. At this point, add the cabbage and cook until soft.

Drain potatoes and mash with the skins on. Add almond milk and salt. Stir cabbage and onions into the potatoes and season with nutritional yeast and pepper (and vegan shredded cheese, if you choose). Spoon onto plate and if you are using the vegan butter, you can make an indent into the colcannon and add a bit of vegan butter.

Note: If you need the recipe to be soy-free and you are using vegan butter/cheese, make sure the ingredients indicate that there is no soy.

*Homemade almond milk recipe coming soon!


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