Cheesy Colcannon

by Katie


  • 2 pounds red potatoes, cut into quarters
  • 3/4 cup coconut creamer
  • 3/4 teaspoon salt
  • 6 tablespoons vegan butter
  • 1 small white onion, diced
  • 1 small green cabbage, finely shredded (or one 10-ounce package)
  • 1 cup (about 4 ounces) Vegan Cheddar Shreds
  • Freshly ground pepper to taste


  1. Cook potatoes in boiling water until tender when pierced with a fork, about 15 minutes; drain well and mash with skins on, adding the creamer and salt.
  2. While potatoes are cooking, melt 5 tablespoons butter in a large skillet. Add onion; cook 10 minutes over medium heat, stirring occasionally, until very soft. Add cabbage; cook and stir for 5-10 minutes until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper.
  3. Mound mixture in a baking dish and sprinkle cheese over top. Make a small well in the center and place under the broiler until cheese melts and potatoes are lightly browned on top, about 5-10 minutes. Remove from broiler. Place a pat of butter into well and serve so that each plate gets a serving of the delicious melted “butter”.

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