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Pouring Whisky Sauce over Vegan Haggis

Ultimate Vegan Whisky Cream Sauce

The Pesky Vegan
This vegan whisky cream sauce is the perfect dairy-free accompaniment to elevate the most sacred of Scottish meals – even if it does happen to be 100% plant-based.
5 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine Gluten-free, Scottish, Vegan
Servings 4
Calories 181 kcal

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

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.
Other cream: If substituting the homemade 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 less stock and more cream, since this may not thicken as much as the cashew cream. 
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.
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 181kcalCarbohydrates: 7gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 776mgPotassium: 103mgFiber: 1gSugar: 2gVitamin A: 452IUVitamin C: 2mgCalcium: 5mgIron: 1mg
Nutrition Facts
Ultimate Vegan Whisky Cream Sauce
Amount Per Serving
Calories 181 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 776mg34%
Potassium 103mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 452IU9%
Vitamin C 2mg2%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword scottish vegan recipe, vegan Burns night, vegan sauce
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