Creamy and delicious dairy-free vegan Colcannon is made with just four simple and wholesome ingredients. Enjoy the healthy plant-based spin on this traditional Irish dish! It’s oil-free, gluten-free, and the perfect St. Patrick’s Day side dish.
If you want a fluffy, creamy texture potatoes like russets are best. But, Yukon golds will work as well.
I prefer unsweetened soy milk or cashew milk because they’re both rich and creamy. But, unsweetened almond milk will work as well.
Peel and cut your potatoes into large even pieces. If the pieces are too small they can absorb too much water that basically turns into potato gelatin. The easiest thing to do is simply cut the potatoes into quarters.
Yes, you can overcook potatoes so don’t. They should be cooked until they are just fork-tender then drain them immediately using a colander.
Find it online: https://shaneandsimple.com/dairy-free-vegan-colcannon-recipe/