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    Home » Recipes » Vegan Cranachan (Dairy-Free Scottish Dessert)

    Vegan Cranachan (Dairy-Free Scottish Dessert)

    Dec 7, 2020 by The Pesky Vegan | 16 Comments

    138 shares
    Jump to Recipe >

    Would you look at that? My first ever dessert recipe! It's been a long time coming, but I'm proud to present my plant-based twist on a Scottish classic with this delicious vegan cranachan.

    Vegan Cranachan in Glass with Spoon

    Featuring just six main ingredients, this sweet little number packs in a whole host of flavours and textures. From tart raspberries and toasted oats to smooth cashew cream, the dairy-free version can certainly hold its own against traditional recipes.

    While this makes for a great boozy pudding, you could leave out the whisky for an alcohol-free variant that would even pass for breakfast the next day. Or have the whisky version for breakfast – whatever floats your boat.

    For another sweet oat-based recipe, check out these sugar-free banana oat cookies.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Dairy-Free Dessert with Oatmeal and Raspberries Overhead

    What is cranachan?

    Cranachan is a Scottish dessert consisting of cream, oats, raspberries, whisky, and sometimes honey. The cream in modern versions actually replaces the traditional 'crowdie', which is a type of soft cheese.

    This vegan version uses a thick cream based on soaked cashew nuts, however you could use any dairy-free 'double' cream replacement you like.

    Which oats should I use?

    For this particular recipe, you can use any oats you like. The important thing is that you toast them lightly to get that slightly nutty flavour and crunchier texture.

    I've opted for pinhead or 'steel-cut' oats, since these have more bite than the flakier rolled porridge oats. They're also a key ingredient in my ultimate vegan haggis, vegan white pudding, and vegan skirlie, so grab a bag of pinhead oats and try giving these recipes a go as well.

    I get my pinhead oats from a local wholefoods shop, but they're also easy to find online.

    Steel-Cut Pinhead Oats in Small Bowl

    Are oats gluten-free?

    While oats do not contain gluten, they are sometimes processed in environments where there’s a risk of cross-contamination.

    If you’re wanting to ensure that this recipe is 100% gluten-free, be sure to use oats that are certified GF.

    Which whisky should I use?

    Since you won't be cooking the whisky in this recipe, it makes sense to use one that you actually like the taste of. This could be anything from your favourite single malt to a blend.

    A couple of simple suggestions:

    • Use a Scottish whisky – makes it more Scottish, obviously.
    • Avoid a 'peaty' whisky (like some of the Islay varieties) – I personally like the smoky taste of these to drink, but it would probably be a bit overpowering here.
    Vegan Cranachan in Glass Close-Up

    Can I make cranachan without whisky?

    Although whisky is a classic addition, you could easily make this without. Simply replace the whisky with extra water when blending the cream ingredients.

    Can I make this with other fruit?

    While raspberries are arguably a key ingredient in cranachan, you could make it with any other soft fruit you have available. Obvious substitutes would be things like blackberries or strawberries, but I think blackcurrants, blueberries, gooseberries etc. would all work.

    Can I make this nut-free?

    This recipe is based on a homemade cashew cream, however you could replace this with a shop-bought 'double' cream that's nut-free. Rather than blending, you'll want to whip this into soft peaks before folding in the whisky and agave syrup.

    How to make vegan cranachan

    Raspberries, Cashews, Whisky, Oatmeal, and Agave Syrup

    Soak the cashews in a bowl of boiling water for at least 10 minutes, or in cold water for several hours or overnight.

    Heat a large frying pan on medium heat then add the oats. Toast for approximately five minutes, tossing regularly. Once they've turned slightly brown and have a light nutty smell, set aside and allow to cool.

    Set aside around half of the raspberries, then mash the other half in a bowl using a fork until you have a thick purée. If you want to keep them all whole, simply skip this step.

    Mashed Raspberries in Bowl with Fork

    Once the cashews have soaked, drain them and rinse with cold water. Add these to a blender along with the measured water, whisky, and agave syrup.

    Blend until very smooth, which may take a minute or two. Stop to scrape down the sides, adding small amounts of extra water if necessary to help it along.

    Blended Cashew Cream with Whisky and Agave Syrup

    In four individual glasses or bowls, begin to spoon in layers of the oats, mashed raspberries, cream, and whole raspberries. Take ⅛ of each component at a time to end up with four glasses each with two layers (saving some oats and raspberries to finish).

    Note: You can also combine the oats with the cream before assembling, but I prefer to just add them in separately.

    Serve immediately, or chill in the fridge for up to 24 hours before serving.

    Serving suggestions

    This vegan cranachan is great as it is, or with an extra drizzle of agave syrup and fresh mint leaves. It would also go well with vegan shortbread (a traditional Scottish biscuit).

    Variations/tips for vegan cranachan

    Vegan Cranachan in Glasses with Spoons
    • Oven-toast: An alternative to the frying pan is to toast the oats in the oven. Simply spread on a baking sheet and toast for up to 10 minutes at 180°C (360°F), checking regularly and shaking once or twice during cooking.
    • Alcohol: Whisky is a key ingredient in cranachan, but other spirits such as rum would also work.
    • Agave syrup: If you don't have agave syrup, you can replace this with maple syrup.

    How to store cranachan

    I'd suggest storing the vegan cranachan in the fridge and consuming within a couple of days. The raspberries are likely to turn mushy beyond this point, and maybe even sooner depending on how old they were to start with.

    Can this be made ahead of time?

    You can make this cranachan ahead of time and store in the fridge before serving. For the reasons above, I wouldn't suggest preparing more than 24 hours in advance.

    Alternatively, you could prepare the blended cashew/whisky/agave cream up to several days in advance, then assemble the final dessert just before serving (give it a quick mix beforehand). This would help to keep the oats crunchy and raspberries fresh.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Ultimate Vegan Haggis
    • Vegan Haggis Toastie
    • Vegan White Pudding
    • Easy Vegan Stovies (Scottish Potato Stew)
    • Vegan Scotch Broth
    • Cheesy Cashew Pasta Sauce
    • Creamy Cashew Dauphinoise Potatoes
    • Vegan Cream (Single & Double Replacement)
    Vegan Cranachan in Glass with Spoon

    Vegan Cranachan

    The Pesky Vegan
    My first ever dessert recipe! At long last, it gives me great pleasure to present my plant-based twist on a Scottish classic with this delicious vegan cranachan.
    5 from 3 votes
    Rate this Recipe Print Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine Gluten-free, Scottish, Vegan
    Servings 4
    Calories 401 kcal

    Ingredients
     

    • 80 g pinhead oats (see notes)
    • 300 g fresh raspberries
    • 150 g raw cashew nuts
    • 6 tablespoons water
    • 3 tablespoons whisky
    • 3 tablespoons agave syrup
    Prevent your screen from going dark

    Instructions
     

    • To create a smooth cream, it helps to soak the cashews first. For the quick method, soak the cashews in a bowl of boiling water for at least 10 minutes. If you have the time, the optimal method is to soak the cashews in cold water for several hours or overnight.
    • Heat a large frying pan on medium heat then add the oats. Toast for around 5 minutes, tossing regularly. The cooking time will depend on the heat and the type of oats, but they're done once they've turned slightly brown and have a light nutty smell (just be careful not to burn them). Once toasted, set aside and allow to cool.
    • Set aside around half of the raspberries, then mash the other half in a bowl using a fork until you have a thick purée. If you want to keep them all whole, simply skip this step.
    • Once the cashews have soaked, drain them and rinse with cold water. Add these to a blender along with the measured water, whisky, and agave syrup. Blend until very smooth, which may take a minute or two. Stop to scrape down the sides, adding small amounts of extra water if necessary to help it along.
    • In four individual glasses or bowls, begin to spoon in layers of the oats, mashed raspberries, cream, and whole raspberries. Take ⅛ of each component at a time to end up with four glasses each with two layers (saving some oats and raspberries to finish).
      Note: You can also combine the oats with the cream before assembling, but I prefer to just add them in separately.
    • Serve immediately, or chill in the fridge for up to 24 hours before serving.
    Rate this recipe 👇

    Notes

    Oats: I’ve opted for pinhead or ‘steel-cut’ oats since these have more texture, but you can use any oats you like.
    Oven-toast: An alternative to the frying pan is to toast the oats in the oven. Simply spread on a baking sheet and toast for up to 10 minutes at 180°C (360°F), checking regularly and shaking once or twice during cooking.
    Whisky: It makes sense to use a whisky you like the taste of. I'd suggest keeping it Scottish, and avoiding anything overly 'peaty' or smoky in flavour. 
    Other alcohol: Whisky is a key ingredient in cranachan, but other spirits such as rum would also work.
    Alcohol-free: Simply replace the whisky with extra water when blending the cream ingredients.
    Other fruit: Raspberries are ideal, but you could make this with blackberries, strawberries, blackcurrants, blueberries, gooseberries etc.
    Agave syrup: If you don't have agave syrup, you can replace this with maple syrup.
    Gluten-free: If you’re wanting to ensure that this recipe is 100% gluten-free, be sure to use oats that are certified GF.
    Nut-free: You could replace the cashew cream with a shop-bought ‘double’ cream that’s nut-free. Rather than blending, you’ll want to whip this into soft peaks before folding in the whisky and agave syrup.
    Make in advance: You can make this cranachan ahead of time and store in the fridge for up to 24 hours before serving. Alternatively, you could prepare the blended cashew/whisky/agave cream up to several days in advance, then assemble the final dessert just before serving.
    Storage: Store the vegan cranachan in the fridge and consume within a couple of days.
    If you liked this recipe, you might also enjoy:
    • Ultimate Vegan Haggis
    • Vegan Haggis Toastie
    • Vegan Whisky Cream Sauce
    • Easy Vegan Stovies (Scottish Potato Stew)
    • Vegan Scotch Broth
    • 2-Ingredient Banana Oat Cookies
    • Creamy Cashew Dauphinoise Potatoes
    • Vegan Cream (Single & Double Replacement)
     
    * The nutrition info below is for one serving of the cranachan, based on a total of four servings. 

    Nutrition

    Calories: 401kcalCarbohydrates: 46gProtein: 11gFat: 18gSaturated Fat: 3gSodium: 7mgPotassium: 361mgFiber: 8gSugar: 16gVitamin A: 25IUVitamin C: 20mgCalcium: 43mgIron: 4mg
    Nutrition Facts
    Vegan Cranachan
    Amount Per Serving
    Calories 401 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g19%
    Sodium 7mg0%
    Potassium 361mg10%
    Carbohydrates 46g15%
    Fiber 8g33%
    Sugar 16g18%
    Protein 11g22%
    Vitamin A 25IU1%
    Vitamin C 20mg24%
    Calcium 43mg4%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword no-bake dessert, scottish vegan recipe, vegan dessert
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Patricia Earnshaw

      November 16, 2022 at 12:40 am

      Yay. I've now found a use for those steel cut oats that I bought for another of your recipes 🙂
      And who doesn't love the addition of alcohol.

      Reply
      • The Pesky Vegan

        November 22, 2022 at 5:21 pm

        Yep the pinhead oats are great in lots of things, including good ol' porridge!

        Reply
    2. Caroline

      October 21, 2021 at 4:52 pm

      5 stars
      Just made the cream. It's delicious. I'm going to serve it with squash baked with maple syrup, pumpkin spice, and pecans... Autumn is here!

      Reply
      • The Pesky Vegan

        October 21, 2021 at 9:24 pm

        Great to hear you enjoyed, sounds good and thanks very much for the review!

        Reply
    3. June

      September 07, 2021 at 3:49 pm

      5 stars
      Looks fantastic Alistair! Definitely going to try this soon 👌

      Reply
      • The Pesky Vegan

        September 07, 2021 at 7:45 pm

        Cheers June, enjoy!

        Reply
    4. Connie Faivre

      September 07, 2021 at 3:00 pm

      Ive been making this wonderful pudding for a long time...since I first tasted it in 1997. I wasn't vegan then, but I found a book with the recipe in it and converted it several years ago.

      If you don't have the ability to make vegan cashew creme, the vegan TruWhip in the freezer section holds up well for this recipe.

      also add plain unsweetened vegan yoghurt (4T) in place of Crowdie which the recipe calls for. And I always use Laphroig !! I think i used maple syrup rather than agave, last Christmas.

      By the way, for Americans making this recipe: The 'whisky ' called for here is not whiskey (bourbon)...it is Scotch.

      Reply
      • Anna

        September 07, 2021 at 5:16 pm

        And Americans making this recipe should be aware that neither a sweetener nor any form of whisky are traditional ingredients of cranachan. It was originally, with its three basic ingredients, a dish to celebrate the harvest but alas we've moved right away from seasonality where food is concerned.

        Reply
        • The Pesky Vegan

          September 07, 2021 at 7:41 pm

          Thanks again for your comment Anna - as I pointed out last time, replacing dairy crowdie with blended cashew nuts is hardly in line with 'Scottish' traditions either! By its very definition, veganism often represents an eschewing of widely accepted traditions. That being said, I would certainly welcome an approach to plant-based eating that also promotes local seasonality – something that I personally believe is going in the right direction.

          Reply
      • The Pesky Vegan

        September 07, 2021 at 7:44 pm

        Thanks Connie - I'm also a fan of Islay whisky but I know it doesn't always go down well with the crowd(ie)!

        Reply
    5. Anna

      January 26, 2021 at 1:27 pm

      Neither whisky nor honey are traditional ingredients for Cranachan - see F Marian McNeill's recipe in The Scots Kitchen, first published in 1929.
      I suspect they were added more recently to up the 'Scottishness' of the dish, but their strong flavours detract from the essential mix of toasted oatmeal, cream and raspberries.

      Reply
      • The Pesky Vegan

        January 26, 2021 at 7:10 pm

        I remember reading about that as well when I was researching the recipe. I daresay cashew-based cream isn't very traditional either - but that's the fun of veganising recipes 😉

        Reply
        • Anna

          January 26, 2021 at 7:19 pm

          Replacing the cream with cashew 'cream' is just fine with me: you're not destroying the essential nature of the dish by doing so nor turning it into something entirely different to suit a cartoon Scottishness.

          Reply
          • The Pesky Vegan

            January 26, 2021 at 7:36 pm

            Fair enough! Hope you can enjoy this recipe (or others) and simply omit the whisky.

            Reply
    6. Matt Cunliffe

      December 08, 2020 at 12:58 pm

      5 stars
      This is getting made as soon as I’m home! And yeah, I’ll quite possibly have the whisky version for breakfast tomorrow as well!... It’s nearly Christmas so why not?!

      Reply
      • The Pesky Vegan

        December 08, 2020 at 6:36 pm

        That's the spirit!

        Reply

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