• Vegan + Gluten-Free Recipe | Irish Potato Candy

    by Kind Mom on March 4, 2014

    Vegan Potato Candy Hello Again! Kind Mom, here. For this months “I Can Vegan That” I’ve “veganized” a traditional Irish treat called potato candy. They are super cute little treats that resemble the shape and color of a potato. My friend, Aileen, would bring these into work every St. Patrick’s day and I’ve always wanted to try them! The whole family loved these, even my 13 year old!

    There are two ways to make these. For an easy and quick option you could use store bought vegan cream cheese or for a healthier-raw option you could make your own cream cheese with 4 simple ingredients. The directions below will demonstrate the homemade cream cheese option, which needs to be made a day or two before the candy.

    Vegan Irish Candy


     raw cream cheese

    • 1 1/2 cups – raw cashew pieces, soaked for 12-24 hours
    • 1/4 cup – raw apple cider vinegar
    • 2 tbsp –  fresh lemon juice (one lemon)
    • 2-3 tbsp –  water (to make the mixture smooth)

    potato candy

    • 1/4 cup – room temperature vegan butter
    • 1/2 cup (4 oz) – of vegan cream cheese, softened
    • 1 tsp – vanilla powder
    • 2 1/2 cups – confectioners’ sugar
    • 1 – 2 cups – flaked coconut, ground course (I used 1 cup because I wanted a more subtle coconut taste)
    • 1 tbsp – ground cinnamon

    Vegan Cream Cheese

    Gluten Free Cream Cheese

    Raw Cream Cheese

    Vegan Irish Potato Candy


    raw cream cheese

    • Place raw cashew halves in a glass bowl, fill with filtered water. Cover and place in the fridge to soak for 24 hours. I use mason jars for soaking nuts because it’s easy to store.
    • Drain and rinse the cashews with water.
    • Blend cashews in a blender or food processor with the cider and lemon juice. Add 2 tablespoons of water, going up to 3 tablespoons if needed.
    • Blend for 2 minutes or so, until very smooth. Set mixture aside for 1-2 hours at room temperature.
    • Drape a bowl with 1 ply of cheesecloth.
    • Spoon the cream cheese mixture onto the cheesecloth.
    • Pull up the sides of cheesecloth and tie with a piece of string or twine. You could also knot it if the cloth is long enough.
    • Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
    • Leave in a warm place for at least 24 hours.
    • Remove from the hanging setup you’ve created, remove cheesecloth. 

    potato candy

    • Mix butter and cream cheese in a large bowl.
    • Add vanilla and sugar.
    • Beat until the mixture forms a sticky ball.
    • Stir in coconut with a spoon.
    • Roll small amounts of the mixture between your hands to form small potato-shaped candies.
    • Place cinnamon in a shallow dish and roll the balls in it.
    • Place the balls on a cookie sheet and chill for about 1 hour or until firm.

    recipe help from here and here.

    Vegan St. Patricks Day

    About Kind Mom

    Hello! My name is Courtney Rose. I started Kind Mom Blog in 2013 to share my journey being a "work from home" mama, raising a vegan family, and the many ventures I find myself in. I enjoy rummaging for vintage goodies and cooking vegan yummies. I'm excited to continue to grow the Kind Mom blog as a place of inspiration and resource for all things natural and kind. Stop by

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