Vegan Cranachan (Dairy-Free Scottish Dessert)

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.

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.

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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 oats (affiliate link) a.k.a. '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.

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.

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

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.

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.

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

• 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.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Ultimate Vegan Haggis
• Vegan Haggis Toastie
• Vegan White Pudding
• 4-Minute Microwave Porridge
• Vegan Scotch Broth
• Cheesy Cashew Pasta Sauce
• Creamy Cashew Dauphinoise Potatoes
• Vegan Cream (Single & Double Replacement)

Full recipe