Ingredients

The following ingredients have 8 Servings
  • 4 medium russet potatoes ((abour 2 pounds, cooked until tender, then peeled and roughly chopped))
  • 1 tsp 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
  • 3/4 cup raw cashews
  • Salt and ground pepper to taste
  • 1 tbsp vegan butter ((to top the colcannon))

Instruction

  • 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.