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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 2 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
Course: Side Dish, Vegetable side
Cuisine: Irish, Irish fusion, Vegan
Servings: 8 servings
Calories: 180kcal



  • Blend the cashews with 3/4 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