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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 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine Gluten-free, Scottish, Vegan
Servings 4
Calories 401 kcal


  • 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


  • 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.


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.
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* The nutrition info below is for one serving of the cranachan, based on a total of four servings. 


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