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A bowl of vegan colcannon with a pat of vegan butter, scallions and a spoon and green napkin
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5 from 4 votes

Vegan Colcannon (with Sauerkraut)

Put a tasty twist on your Vegan Colcannon this St. Patrick'sDay by stirring in a spot of sauerkraut into this creamy potato mash. You'll bewishing you made more. A gluten-free, soy-free recipe, can be nut-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish, Vegetable side
Cuisine: Irish, Irish fusion
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan colcannon
Servings: 8 servings
Calories: 180kcal


  • 4 medium russet potatoes (abour 2 pounds, cooked until tender, then peeled and roughly chopped)
  • 1 teaspoon extra virgin olive oil (or vegan butter)
  • 4 cloves garlic (minced)
  • 6 scallions (chopped, some greens reserved for garnish)
  • 1 cup cabbage (thinly shredded)
  • 2 cups sauerkraut
  • ¾ cup raw cashews
  • Salt and ground pepper to taste
  • 1 tablespoon vegan butter (to top the colcannon)


  • Blend the cashews with ¾ cup water or vegetable stock. Set aside.
  • Heat the oil and add the garlic, green onions and shredded cabbage. Season with salt and pepper and saute for 5 minutes or until the cabbage has softened.
  • Add the potatoes and use a masher to mash them. Mix them with the cabbage and scallions, then add the cashew cream. Mix well and turn off the heat.
  • Stir in the sauerkraut. Remove the colcannon to a bowl and make a well in the center for the vegan butter.
  • Serve.


Calories: 180kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Potassium: 630mg | Fiber: 3g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 2mg