As St. Patrick's Day approaches, what better way to celebrate the rich culinary traditions of Ireland than with a modern twist on a classic dish? Enter our dairy-free Colcannon recipe, featuring the velvety goodness of Fauxmagerie Zengarry's Garlic & Fine Herbs cashew-based cheese. This innovative take on a beloved Irish comfort food not only honours the essence of Colcannon but also caters to the growing demand for dairy-free options in today's culinary landscape.
Colcannon holds a cherished place in Irish cuisine, deeply rooted in the country's agricultural heritage. Historically, it was a humble dish made from simple, readily available ingredients, primarily potatoes, cabbage, and butter. Over time, Colcannon evolved into a staple comfort food enjoyed by generations, particularly during festive occasions like St. Patrick's Day.
By utilizing Fauxmagerie Zengarry's Garlic & Fine Herbs cashew-based cheese and subbing vegetable broth for cream, we elevate this traditional dish to new heights, offering a lower fat alternative to those seeking dairy-free recipes without compromising on taste or texture.
Join us on a culinary journey that combines tradition with innovation, as we reimagine Colcannon for a modern palate, showcasing the versatility and deliciousness of dairy-free cheese in a quintessential Irish comfort dish. Let's dive into this flavourful celebration of St. Patrick's Day with our dairy-free Colcannon recipe, where heritage meets contemporary dietary preferences in a harmonious union of flavours and textures.
Ingredients:
1 pound of potatoes, peeled and diced into chunks
1 large leek, chopped
1 bunch of kale, chopped
1 cup of vegetable broth
1/2 package of Zengarry Garlic & Fine Herbs cashew cheese spread
4 Tbsp. dairy-free butter or margarine, plus more for drizzling on top
1 tsp. salt (or to taste)
Chopped green onion to garnish
Freshly ground black pepper
Instructions:
Boil the peeled and diced potatoes in salted water until they are tender, then drain off the water.
While the potatoes are boiling, chop the leek and kale into small-ish pieces.
In a frying pan, melt 1 Tbsp. of dairy-free butter or margarine.
Add the leek and kale and sauté over medium high heat until tender and slightly browned (about 5 minutes).
Mash your cooked potatoes (you can use a masher, or a ricer or a hand mixer). Add the remaining 3 Tbsp of butter, salt, 1 cup of vegetable broth and the Zengarry Garlic & Fine Herbs cashew cheese spread and mix well.
Add in the leeks and kale and mix well.
Transfer the potatoes to a serving dish and drizzle with additional melted butter if desired. Garnish with chopped green onions, course salt, pepper and herbs as desired.
Substitutions:
I subbed vegetable broth for the cream, to make it lower in fat, but you can definitely use dairy-free cream or milk in this recipe as well.
If you're looking for a low-fat whole foods plant-based version, you can easily make this recipe oil-free by excluding the dairy-free butter.