"Have you ever heard of cranachan? It’s a classic Scottish dessert that includes oats, raspberries, cream, whisky and honey. I remember that I first tried it when I was living in Scotland, during Burns’ Night when it’s often served. So in order to celebrate this years’ Burns’ Night which was this Monday I made my own vegan version of this delicious dessert. I replaced the dairy cream with a homemade cashew cream and raspberries with cherries which I had in my refrigerator (feel free to sub with any fruit that you have available). I added a bit of whisky (it was a celebratory dessert after all ;p) but you can skip it if you prefer and have it for breakfast the next day 😊"
Vegan Cherry Cranachan
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This vegan spin on a classic Scottish dessert, cranachan, is made with homemade cashew cream and cherries for a creamy and delightful bite.
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 5mins
Serves or Makes: 2
Recipe Card
ingredients
- 3/4 cups GF rolled oats (or use granola)
- 1 cup fresh or frozen cherries
- 2 tablespoons maple syrup
- 1 1/4 cups cashews, soaked overnight, drained and rinsed
- 2 tablespoons whisky (optional)
- 5 tablespoons coconut yogurt
- Honey, to drizzle
Method
Step 1
Heat a non-stick pan over medium heat. Add the oats to toast, stirring often (around 5 minutes) until slightly browned and fragrant. Transfer to a heatproof bowl.
Step 2
In a separate pan over medium heat, add the maple syrup and ¾ cup of the cherries. Cook until softened, using a fork to mash them.
Step 3
Place the cashews in a blender with the whisky and coconut yogurt. Blend until smooth and creamy. Add more yogurt if necessary to reach desired consistency. If you want it to be sweeter you can add some more maple syrup.
Step 4
Assemble the cranachans. Spoon some of the cherries into mason jars, followed by the yogurt mixture, then oats. Repeat and top with the remaining fresh, whole cherries and a drizzle of honey.