50+ Deliciously Easy Saturday Dairy-Free Irish Recipes to Enjoy

Irish cuisine is famous for its hearty flavors and comforting dishes, but if you follow a dairy-free lifestyle, you might think that the traditional recipes are off-limits.

The good news is that you can still enjoy the best of Irish food without dairy!

Whether you’re looking for a satisfying breakfast, a hearty main course, or a sweet treat to enjoy after dinner, there are plenty of dairy-free Irish recipes that bring all the flavors of Ireland to your table.

From rich stews to delicious baked goods, these dishes will make your Saturday meals feel both indulgent and nourishing.

In this article, we’ve gathered 50+ dairy-free Irish recipes to help you celebrate your love of Irish cuisine without compromising on taste or dietary needs.

50+ Deliciously Easy Saturday Dairy-Free Irish Recipes to Enjoy

Irish food has always been about simple, wholesome ingredients that create big, bold flavors.

With these 50+ Saturday dairy-free Irish recipes, you can enjoy the richness of Irish cuisine without any dairy products.

From creamy mashed potatoes to hearty stews, these dishes will not only meet your dietary preferences but also satisfy your cravings for authentic Irish flavors.

Whether you’re planning a cozy weekend dinner or looking to explore new culinary adventures, these dairy-free recipes are sure to inspire your next meal.

So, grab your apron, gather your ingredients, and get ready to cook up something delicious and dairy-free this Saturday!

Irish Colcannon with a Dairy-Free Twist

Colcannon is a traditional Irish dish that blends potatoes with hearty greens like kale or cabbage. In this dairy-free version, creamy mashed potatoes are combined with sautéed vegetables, retaining the authentic flavors while using plant-based substitutes. Perfect for a cozy Saturday lunch or as a side dish to any meal, this recipe offers a comforting taste of Ireland without any dairy.

Ingredients:

• 4 large potatoes, peeled and cubed
• 3 tablespoons olive oil
• 1 cup unsweetened almond milk (or another plant-based milk)
• 2 cups chopped kale or cabbage
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil the potatoes in salted water until tender (about 20 minutes). Drain and set aside.
2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
3. Add the chopped kale or cabbage to the pan and cook until wilted (around 5 minutes).
4. Mash the potatoes with a potato masher or fork. Gradually mix in the almond milk and 1 tablespoon of olive oil until creamy.
5. Fold the sautéed greens into the mashed potatoes. Add salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.

This dairy-free Irish Colcannon is a delightful way to celebrate traditional flavors while catering to dietary needs. The rich, creamy texture of the mashed potatoes complements the earthy greens, creating a wholesome dish that’s perfect for any Saturday family gathering.

Dairy-Free Irish Soda Bread

Irish soda bread is a beloved staple in Irish cuisine, known for its quick preparation and hearty flavor. This dairy-free version swaps out the traditional buttermilk for a plant-based alternative, resulting in a loaf that’s just as tender and satisfying. Ideal for breakfast, tea time, or alongside soups, this bread is easy to make and even easier to enjoy.

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups unsweetened oat milk (or another plant-based milk)
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Optional: 1/2 cup raisins or dried currants

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the oat milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
3. In a large mixing bowl, combine the flour, baking soda, and salt. If using raisins or currants, mix them in as well.
4. Gradually add the oat milk mixture and olive oil to the dry ingredients, stirring until a dough forms.
5. Turn the dough onto a floured surface and gently knead for 1-2 minutes. Shape it into a round loaf and place it on the prepared baking sheet.
6. Using a knife, cut a deep cross into the top of the dough.
7. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Let cool before slicing and serving.

This dairy-free Irish soda bread is a testament to how simple ingredients can create something truly special. With its soft crumb and slightly tangy flavor, it pairs wonderfully with dairy-free spreads or soups. A must-try for anyone looking for a taste of Ireland with a modern twist.

Dairy-Free Irish Cream Coffee Dessert

Indulge in the rich flavors of an Irish cream-inspired dessert without the dairy! This no-bake treat combines the boldness of coffee with the creamy allure of coconut milk and dairy-free Irish cream substitutes. Perfect for ending a Saturday meal on a sweet note, this dessert is both luxurious and simple to prepare.

Ingredients:

• 1 cup brewed coffee, cooled
• 1 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup dairy-free Irish cream liqueur (optional)
• 1/2 teaspoon vanilla extract
• 1 tablespoon cocoa powder for garnish
• Crushed dairy-free biscuits for serving

Instructions:

1. In a bowl, mix the coconut milk, maple syrup, vanilla extract, and Irish cream liqueur until smooth. Chill in the fridge for 30 minutes.
2. Prepare individual serving glasses by layering crushed biscuits at the bottom.
3. Pour the chilled coconut milk mixture over the biscuit layer.
4. Add a layer of cooled coffee on top, allowing it to seep slightly into the mixture.
5. Sprinkle cocoa powder over each serving for garnish.
6. Chill the glasses in the fridge for an hour before serving.

This dairy-free Irish cream coffee dessert is the perfect way to combine classic Irish flavors with a modern, vegan-friendly approach. The creamy coconut milk and bold coffee notes make it a crowd-pleaser that’s sure to impress at your Saturday gatherings.

Dairy-Free Irish Stew

Irish stew is a hearty, comforting dish traditionally made with lamb or beef, vegetables, and broth. This dairy-free version uses plant-based ingredients, keeping the same savory flavors and rich texture. The mix of root vegetables like potatoes, carrots, and parsnips, paired with tender plant-based protein (like lentils or mushrooms), makes this stew a filling and satisfying meal for a chilly Saturday evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 3 medium potatoes, peeled and diced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 cup green lentils (or mushrooms, diced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft.
2. Add the vegetable broth, potatoes, carrots, and parsnips to the pot. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
3. Stir in the lentils (or mushrooms), thyme, and rosemary. Continue cooking for another 25-30 minutes, until the vegetables are tender and the lentils are cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This dairy-free Irish stew is a heartwarming dish that delivers all the comfort of the traditional recipe with plant-based ingredients. The flavors meld beautifully over time, making it perfect for meal prep or serving guests. Paired with a crusty loaf of dairy-free bread, this stew is sure to become a family favorite.

Dairy-Free Potato Leek Soup

Potato leek soup is a classic Irish comfort food, and this dairy-free version is just as velvety and delicious. By using coconut milk or another plant-based milk, this creamy soup retains its smooth texture while being completely dairy-free. A perfect Saturday starter, it’s warm, satisfying, and packed with flavors from the leeks, potatoes, and fresh herbs.

Ingredients:

• 2 tablespoons olive oil
• 4 leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or another plant-based milk)
• 1 tablespoon fresh thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks, onions, and garlic, cooking until softened (about 5-7 minutes).
2. Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the potatoes are tender.
3. Once the potatoes are soft, use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender.
4. Stir in the coconut milk and season with salt and pepper to taste. Heat through for 5 minutes.
5. Serve hot, garnished with fresh chives.

This creamy, dairy-free potato leek soup is the epitome of comfort in a bowl. It’s rich without being heavy and brings out the delicate flavor of leeks, making it the ideal dish to enjoy on a relaxing Saturday. The addition of coconut milk adds a subtle sweetness, enhancing the overall taste.

Dairy-Free Irish Apple Cake

Irish apple cake is a beloved dessert often enjoyed with tea, and this dairy-free version stays true to its roots while offering a plant-based alternative. With tender, spiced apples nestled in a light cake, this recipe is perfect for a cozy afternoon treat or dessert to share with friends and family. It’s simple, flavorful, and a true taste of Irish tradition.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 large apples, peeled, cored, and diced
• 1/4 cup brown sugar (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, maple syrup, applesauce, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced apples.
5. Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the top with brown sugar for an extra touch of sweetness (optional).
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before slicing and serving.

This dairy-free Irish apple cake is the perfect balance of sweetness and spice. The apples add a natural moisture to the cake, while the coconut oil gives it a subtle richness. It’s a delightful way to enjoy a classic Irish dessert with a modern, dairy-free twist. Perfect for enjoying with a cup of tea on a Saturday afternoon!

Dairy-Free Irish Bangers and Mash

This classic Irish dish of bangers (sausages) and mashed potatoes gets a dairy-free makeover while keeping all the flavors and comfort of the original. The sausages are made from plant-based ingredients, and the mashed potatoes are creamy without dairy, making it the perfect hearty Saturday meal. This simple yet satisfying dish is great for those looking for a flavorful, plant-based alternative to traditional Irish comfort food.

Ingredients:

• 4-6 plant-based sausages (such as lentil or veggie sausages)
• 4 large potatoes, peeled and diced
• 1/4 cup olive oil
• 1 cup unsweetened almond milk (or other plant-based milk)
• 2 tablespoons dairy-free butter (optional)
• 1 onion, thinly sliced
• 1 cup vegetable broth
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat and cook the plant-based sausages according to package instructions. Set them aside.
2. Boil the potatoes in a large pot of salted water until tender (about 15-20 minutes). Drain and return to the pot.
3. Mash the potatoes with olive oil and almond milk, adding dairy-free butter if desired. Season with salt and pepper to taste.
4. In the same skillet, sauté the sliced onion in olive oil over medium heat until softened and caramelized (about 10 minutes).
5. Add the vegetable broth and thyme to the onions, stirring to combine. Let the sauce simmer for 5-7 minutes.
6. Serve the sausages over the mashed potatoes, and pour the onion gravy over the top.

Dairy-free Irish bangers and mash is a flavorful and hearty dish that delivers all the comfort of the traditional recipe, with plant-based alternatives that still satisfy. The creamy mashed potatoes and savory onion gravy elevate the plant-based sausages, creating a dish that’s perfect for a cozy Saturday meal or dinner with friends.

Dairy-Free Irish Guinness Pie

An Irish Guinness pie is a rich, savory dish made with beef and stout, typically topped with a golden crust. This dairy-free version swaps the beef for a plant-based alternative, like mushrooms or lentils, and uses a dairy-free crust. It’s a warm, comforting meal perfect for Saturday dinner, offering the deep flavors of stout and the hearty filling of a traditional pie without any dairy.

Ingredients:

• 1 package dairy-free pie crust (or make your own with plant-based butter)
• 2 tablespoons olive oil
• 2 cups mushrooms, chopped (or use lentils for a meat substitute)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup dairy-free Guinness (or other stout)
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the dairy-free pie crust and fit it into a 9-inch pie pan.
2. Heat olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic, and cook until softened (about 5-7 minutes).
3. Stir in the vegetable broth, Guinness, tomato paste, and thyme. Let the mixture simmer for about 10 minutes until the liquid reduces and the flavors meld.
4. Season with salt and pepper to taste. Let the filling cool slightly.
5. Pour the filling into the prepared pie crust. Roll out a second piece of pie dough and cover the pie. Seal the edges and cut a few slits in the top for ventilation.
6. Bake for 35-40 minutes, until the crust is golden and the filling is bubbling.
7. Let the pie cool slightly before slicing and serving.

This dairy-free Irish Guinness pie is the perfect combination of rich flavors and comfort. The plant-based filling, enhanced by the deep flavors of stout, provides a hearty, satisfying meal that’s perfect for a Saturday evening. The golden crust adds a flaky touch to this classic dish with a modern, plant-based twist.

Dairy-Free Irish Carrot Cake

Carrot cake is a staple dessert in many cultures, and the Irish version is no different. This dairy-free Irish carrot cake is light, moist, and spiced with cinnamon and nutmeg, while offering the sweetness of grated carrots. Topped with a dairy-free cream cheese frosting, it’s a perfect weekend treat or a festive dessert for any occasion.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup grated carrots
• 1/2 cup coconut sugar (or other sweetener)
• 1/2 cup vegetable oil
• 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or raisins (optional)

For the Frosting:

• 1/2 cup dairy-free cream cheese
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the grated carrots, coconut sugar, vegetable oil, flax eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in walnuts or raisins if using.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before frosting.
7. For the frosting, mix the dairy-free cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the cooled cake.
8. Slice and serve.

This dairy-free Irish carrot cake is a light yet indulgent treat that captures the essence of a classic carrot cake while being completely plant-based. The aromatic spices and grated carrots make it wonderfully moist, while the dairy-free cream cheese frosting adds a rich, tangy sweetness. This cake is a fantastic dessert for a Saturday gathering or to treat yourself after a long week.

Dairy-Free Irish Coddle

Irish coddle is a comforting, rustic stew typically made with sausages, bacon, and vegetables. This dairy-free version keeps the hearty flavors while omitting the bacon and using plant-based sausages. It’s a cozy and satisfying dish, perfect for a Saturday night dinner or a weekend gathering. The blend of savory vegetables and plant-based sausages in a rich broth makes this dish incredibly flavorful.

Ingredients:

• 4 plant-based sausages (lentil or veggie sausages)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup frozen peas
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the plant-based sausages and cook them until browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onion, carrots, and potatoes. Cook for about 5 minutes, stirring occasionally.
3. Add the vegetable broth, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Slice the cooked sausages and return them to the pot. Stir in the frozen peas, and let the stew simmer for an additional 5 minutes.
5. Season with salt and pepper to taste, and serve garnished with fresh parsley.

This dairy-free Irish coddle is a rich and hearty stew that embodies the spirit of Irish comfort food. The plant-based sausages, vegetables, and savory broth come together to create a warm, filling meal that’s perfect for a cozy Saturday evening. It’s a versatile and easy recipe that will satisfy everyone at the table, whether they follow a dairy-free diet or not.

Dairy-Free Irish Black Pudding

Irish black pudding is a traditional blood sausage often made with pork fat, oats, and spices. This dairy-free version uses plant-based ingredients to create a flavorful, savory alternative. Perfect for a traditional Irish breakfast or served as a side dish, this recipe brings the unique flavors of Irish black pudding without any dairy, making it suitable for plant-based diets.

Ingredients:

• 1 cup cooked quinoa or rice
• 1/2 cup rolled oats
• 1/2 cup beetroot, grated
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1/2 cup vegetable broth

Instructions:

1. In a medium skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
2. Stir in the grated beetroot, quinoa (or rice), oats, ground coriander, allspice, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
3. Add the soy sauce, maple syrup, and vegetable broth to the pan, stirring to combine. Simmer for about 10 minutes, allowing the mixture to absorb the liquid.
4. Once the mixture is thick and cooked through, transfer it to a food processor and pulse until combined into a slightly chunky, dough-like consistency.
5. Roll the mixture into small sausage shapes, then wrap them tightly in parchment paper or plastic wrap.
6. Steam the black pudding for 20-25 minutes, then remove from the wraps and serve.

This dairy-free Irish black pudding offers a savory, spiced alternative to the traditional version while remaining plant-based. The quinoa and beetroot provide a rich texture and flavor, making it an excellent addition to a traditional Irish breakfast or as a side dish for any meal. This recipe captures the essence of the Irish classic, offering a vegan-friendly version that is just as satisfying.

Dairy-Free Irish Rhubarb Crumble

Irish rhubarb crumble is a beloved dessert, typically made with a buttery crumble topping and a tangy rhubarb filling. This dairy-free version substitutes plant-based butter, while still keeping the tartness of the rhubarb and the sweetness of the crumble. This dessert is the perfect ending to a Saturday meal, with a balance of tart and sweet flavors in every bite.

Ingredients:
For the Filling:

• 4 cups rhubarb, chopped
• 1/2 cup coconut sugar (or sweetener of choice)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup coconut sugar (or sweetener of choice)
• 1/2 teaspoon ground cinnamon
• 1/2 cup dairy-free butter, chilled and cubed

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little oil or dairy-free butter.
2. For the filling, mix the chopped rhubarb, coconut sugar, lemon juice, and vanilla extract in a large bowl. Transfer the mixture to the prepared baking dish.
3. For the crumble topping, combine the flour, oats, coconut sugar, and cinnamon in a bowl. Add the chilled dairy-free butter and rub it into the dry ingredients with your fingers until the mixture resembles breadcrumbs.
4. Sprinkle the crumble topping over the rhubarb filling.
5. Bake in the preheated oven for 35-40 minutes, until the topping is golden brown and the rhubarb is bubbling.
6. Let the crumble cool slightly before serving.

This dairy-free Irish rhubarb crumble is a simple yet delicious dessert that captures the tartness of rhubarb and the sweetness of the crumble topping. The plant-based butter makes it a perfect treat for those avoiding dairy, and the combination of textures—tender rhubarb and crispy crumble—creates a wonderfully balanced dessert. Ideal for a Saturday night treat, this crumble is sure to satisfy any sweet tooth.

Dairy-Free Irish Seaweed Soup

Irish seaweed soup is a unique and nutritious dish that incorporates the bounty of the sea, featuring seaweed as the star ingredient. This dairy-free version offers a comforting, savory broth with a blend of seaweed, vegetables, and spices. The soup is rich in minerals and antioxidants, making it a perfect, healthy option for a Saturday meal. Its umami flavor and depth make it a perfect light yet satisfying dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 cups water
• 1 cup dried seaweed (such as dulse or wakame)
• 1 potato, peeled and diced
• 1 teaspoon fresh thyme
• 1 teaspoon dried seaweed seasoning (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
2. Add the diced carrot and celery, and cook for another 5 minutes.
3. Pour in the vegetable broth and water, then stir in the dried seaweed and diced potato.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the vegetables are tender.
5. Stir in the thyme, seaweed seasoning (if using), and season with salt and pepper.
6. Serve hot, garnished with extra seaweed or herbs if desired.

This dairy-free Irish seaweed soup is a wonderfully nourishing dish that brings a taste of the ocean to your table. The seaweed adds a deep umami flavor, while the broth is light yet full of nutrients. It’s perfect for a wholesome, light meal that’s both satisfying and healthful, making it an excellent addition to your Saturday meals.

Dairy-Free Irish Colcannon

Colcannon is a traditional Irish dish made from mashed potatoes and cabbage. This dairy-free version retains all the creamy texture and flavors while omitting the dairy. With the addition of plant-based butter and milk, this dish is velvety and delicious, making it a perfect side for any hearty meal or a standalone dish for a satisfying Saturday.

Ingredients:

• 4 large potatoes, peeled and chopped
• 1 small head of cabbage, shredded
• 1/4 cup dairy-free butter
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 small onion, finely chopped
• Salt and pepper to taste
• Fresh chives, chopped for garnish

Instructions:

1. Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender.
2. While the potatoes cook, sauté the onion in 1 tablespoon of dairy-free butter until soft and golden (about 5 minutes).
3. In another pot, bring a little water to a boil and add the shredded cabbage. Cook for 5-7 minutes, until tender, then drain well.
4. Once the potatoes are cooked, drain them and return to the pot. Mash the potatoes with dairy-free butter and almond milk, adding more milk if needed to reach a creamy consistency.
5. Stir in the sautéed onions and cabbage, and season with salt and pepper.
6. Serve the colcannon hot, garnished with chopped chives.

Dairy-free Irish colcannon is a wonderfully creamy, hearty dish that is a perfect side to complement any meal. The mashed potatoes are rich and velvety, and the cabbage adds a fresh, earthy flavor. This traditional dish is easy to make and will quickly become a favorite for anyone who loves Irish comfort food without the dairy.

Dairy-Free Irish Scones

Irish scones are a beloved treat, perfect for breakfast or tea time. These dairy-free scones are just as light, fluffy, and delicious as the traditional version. Made with plant-based butter and milk, these scones are slightly sweet and perfect for pairing with jam or fruit preserves. Ideal for a leisurely Saturday morning, they are easy to make and satisfying to eat.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar (or sweetener of choice)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free butter, chilled and cubed
• 3/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup currants or raisins (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
3. Add the chilled dairy-free butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
4. Stir in the almond milk and vanilla extract, then fold in the currants or raisins if using.
5. Turn the dough out onto a floured surface and gently knead it until it comes together. Pat the dough into a circle about 1 inch thick, then cut into 8 wedges.
6. Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. Let the scones cool slightly before serving.

These dairy-free Irish scones are the perfect combination of fluffy, crumbly, and slightly sweet. Whether enjoyed with jam, butter, or on their own, they offer a delicious start to any Saturday. Their ease of preparation and versatility make them a go-to recipe for a quick but delightful breakfast or snack.

Note: More recipes are coming soon!