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–+ servings
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
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Gluten-free, Scottish, Vegan
Servings 4
Calories 401 kcal

Ingredients
 

  • 80 g pinhead oats (affiliate link – see notes)
  • 300 g fresh raspberries
  • 150 g cashew nuts
  • 6 tablespoons water
  • 3 tablespoons whisky
  • 3 tablespoons agave syrup

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.

Notes

Oats: I’ve opted for pinhead or ‘steel-cut’ oats since these have more texture, but you can use any oats you like. If you want to use pinhead oats, I've added an affiliate link in the ingredients above that will take you to a trusted UK supplier.
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. 

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
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