First came the ultimate vegan haggis, and now comes the vegan whisky cream sauce. This dairy-free version of the classic accompaniment is the perfect way to elevate the most sacred of Scottish meals – even if it does happen to be 100% plant-based.
Whether it be Burns Night or any other time of the year, you can't go far wrong with a sauce as good as this one. Featuring a creamy cashew base, subtle sweet whisky notes, and hints of mustard and lemon, I wouldn't blame you for ditching the main meal altogether and just grabbing a straw.
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Is whisky vegan?
Yes, whisky is vegan. The same goes for most other 'hard' distilled spirits such as vodka, gin, rum, schnapps, and tequila.
Exceptions to this are products that combine spirits with non-vegan ingredients. For example, cream-based liqueurs (such as Baileys) or beverages that include honey (such as Drambuie) are not suitable for vegans.
Which whisky should I use in this sauce?
Honestly, I'm not sure it matters much. I would offer up two simple suggestions:
- Use a Scottish whisky (makes it more Scottish, obviously).
- Don't use a prized single malt or other very expensive whisky (this frugality will make the dish even more Scottish than the whisky itself – for the best results, try stealing it from someone else).
I've seen one recipe that suggests a Speyside whisky is best, but I don't think you'll really be able to tell once it's part of the sauce. I should also point out that I'm from Scotland, so I'm allowed to make jokes about our infamously tight-fisted nature...
Which dairy-free cream should I use?
This vegan whisky cream sauce is based on my own basic recipe for cashew cream. Featuring just two ingredients, it's very easy to make and can be put to numerous uses in the kitchen (see these recipes for vegan cullen skink, the ultimate vegan fish pie, creamy mushroom pasta, and vegan cream of mushroom soup).
If substituting the cashew cream for a shop-bought version (such as an oat-based or soya-based product), you'll probably want to tweak the amounts in this recipe.
I'd suggest trying a little more of the cream and a little less stock, which you may want to reduce for a few minutes before adding the cream. This is because other creams may not thicken the sauce as much as the homemade cashew cream.
How to make vegan whisky cream sauce
Melt the butter in a pan on low/medium heat. Add the finely chopped shallot and soften for 5-6 minutes, then turn up the heat and add the whisky.
Next, add the stock, cashew cream, mustard, salt, and pepper. Stir well, bring to a gentle simmer, then reduce the heat. Cook for 4-5 minutes, stirring regularly to prevent the sauce from catching on the bottom of the pan.
It'll look quite thin at first, but will thicken as it cooks. If the sauce is looking too thick, simply add a little extra water or stock until you're happy with the consistency. Stir in the lemon juice and adjust the seasoning before serving warm.
Serving suggestions for vegan whisky cream sauce
Vegan haggis + neeps + tatties. Maybe some kale or cabbage. Need I say any more?
Of course, you can use this sauce with any dish you like. It's genuinely delicious and would go well with a lot of things. Balmoral tofu, anyone?
Variations/tips for vegan whisky sauce
- Cashew cream: My recipe for cashew cream can be used to make a thinner 'single' cream or thicker 'double' cream. This whisky cream sauce is based on the single cream, however you could use the double cream and simply add a little more stock.
- Whisky: You can use any whisky you want, however I'd save the fancy stuff for drinking. The amount in the recipe should result in a subtle whisky flavour that's not too overpowering. If you want more of a whisky flavour then feel free to add more in.
- Flambé: If you want to set the whisky alight in the pan, be my guest. In my experience, it doesn't make much difference to the flavour and you can spare yourself the risk of singed eyebrows.
- Gluten-free: To ensure this sauce is 100% gluten-free, use a vegan stock that is certified or labelled as such.
How to store vegan whisky cream sauce
Store this whisky cream sauce in the fridge in an airtight container for up to four days. It'll thicken slightly when cooled, so you may need to give it a stir and/or add a little extra liquid when reheating.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Leftover Vegan Haggis Fritters
- Vegan Cranachan (Scottish Dessert)
- Vegan Stovies (Scottish Potato Stew)
- Easy Vegan Scotch Broth
- Easy Vegan Dauphinoise Potatoes
- Vegan Cauliflower Cheese
- Mashed Vegan Leek & Potato Soup
- Vegan Mushroom & Tarragon Soup
Full recipe
Ultimate Vegan Whisky Cream Sauce
Ingredients
- 25 grams plant-based butter
- 1 shallot or small onion, finely chopped
- 100 ml whisky
- 400 ml vegan stock
- 150 ml vegan cashew cream ('single' cream – see notes)
- 1 tablespoon vegan Dijon mustard or wholegrain mustard
- Salt and pepper, to taste
- Juice of half a lemon (optional)
Instructions
- Melt the butter in a pan on low/medium heat. Once melted, add the finely chopped shallot and soften for 5-6 minutes or until starting to turn a light golden brown.
- Once the shallot has softened, increase the heat and add in the whisky. Simmer for a minute or so to cook off some of the liquid.
- Next, add the stock, cashew cream, mustard, salt, and pepper. Stir well, bring to a gentle simmer, then reduce the heat. Cook for 4-5 minutes, stirring regularly to prevent the sauce from catching on the bottom of the pan. It'll look quite thin at first, but will thicken as it cooks. If the sauce is looking too thick, simply add a little extra water or stock until you're happy with the consistency.
- After 4-5 minutes, stir in the lemon juice and adjust the seasoning to taste. You may want to add extra mustard, salt, and/or pepper, and possibly a little more water or stock.
- Serve warm over vegan haggis, neeps, and tatties.
Notes
Nutrition
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Martha Stewart
Greetings from the Great White Northeast of America (northern Maine, to be exact). I made both your carefully crafted recipes, haggis and whiskey sauce, for our Burns Night celebration. Fantastic! Thank you so much!
Because I loved the whiskey sauce more than others-I froze it-, I am now wondering what else I can use it on.
Thank you,
Martha
The Pesky Vegan
Cheers Martha, glad to hear you enjoyed. I'd say that whisky sauce can go on pretty much anything!
Dixie
I tried my best to go with all your recommended suggestions for this recipe but, after several frustrating attempts, I was unsuccessful at pilfering any bottom-shelf scotch. As luck would have it, I miraculously discovered an abandoned bottle that had been shoved to the back of my liquor cabinet…so that’s almost as good, right? (At this point, one might ask how a bottle of scotch could possibly be abandoned in a liquor cabinet). Either way, sacrifices had to be made, which meant there was no choice but to first sample a dram…no wait, two…just to make sure. And I have to say it turned out to be the perfect whisky to use because this sauce was very tasty! It truly enhances the flavors in the haggis and upgrades the comfort-food level of ‘tatties’. Never again will there be vegan haggis without this whisky cream sauce in my house, and that’s not the three wee drams of scotch talking. I have to confess that I used organic pasture-raised half & half (with a little potato starch) in place of the vegan cream, as I am not vegan (yet?), and also because I didn’t have cashews on hand. But next time I promise to try it!
The Pesky Vegan
Thanks for the detailed review – even if it is the whisky talking it sounds like you thoroughly enjoyed the sauce!
Jules
Wow! Made this for the vegan haggis, fabulous!!
The Pesky Vegan
Good stuff, cheers!
Elena
Oh my goodness! This was amazing! It made for a wonderful addition to our dinner, will be making again and again!
The Pesky Vegan
Glad you enjoyed the sauce, cheers for the review!
Noreen
I made your vegan haggis again tonight and for the first time, I made the Whisky Cream Sauce. Ooooooh la la. It brought the entire meal to a whole new level. Served with mashed potatoes, mashed turnip and carrot, broccoli. Delicious. This would be my death row meal. You’re a genius, Pesky.
The Pesky Vegan
Wow, 'this would be my death row meal' must be up there with the highest praise you can get as a food blogger! Cheers for the review and glad you enjoyed!
Sonja
Tried it with Vegan Haggies, Neeps and Tatties - very Yummy
The Pesky Vegan
The perfect combo - thanks very much for the review!
Darren
This was fantastic along with the haggis recipe. I'm not a fan of cashew nuts so I used oat cream too and had to use a few teaspoons of flower to thicken it.
The Pesky Vegan
Great to hear you enjoyed it, cheers for the review!
Janet
I couldn’t wait to try this on Burns night, and it was so good! I had to use what whisky was in the cupboard which happened to be Talisker and Ardbeg. Then a little for the cook. Not having any veg stock, I soaked the cashews in hemp milk and added a little water as needed, as well as about 1-2 tablespoons nutritional yeast. It was perfect over the haggis, neeps and tatties. Thank you for the delicious recipes!
Cheers,
Janet
The Pesky Vegan
Sounds like you improvised well - thanks very much for the comment!
Janet
I can’t wait to try this.! I’m making your vegan haggis for Burns night, so I will make the whisky sauce as well
The Pesky Vegan
Sounds good - I'll be doing exactly the same!
Sarah
Absolutely delicious and perfect with your haggis, thanks!
The Pesky Vegan
That's great to hear, thanks for the review!
Janet
Next time, stop in and have a flight! I was there September 2019.
Did I say I love Scotland? 💜🏴
The Pesky Vegan
I'll plan a trip once this pandemic is over!
Janet
Oh, whisky cream sauce? you are speaking my language! 🏴
I only have Talisker in my cupboard, so it will have to do. A wee dram for me and a wee dram for the sauce. I can’t wait to try this on my vegan haggis.
The Pesky Vegan
Ah I drove past their distillery when visiting Skye a couple of years ago! Sounds good - hope you enjoy!