Ultimate Vegan Whisky Cream Sauce (Scottish Recipe)
This vegan whisky cream sauce is the perfect dairy-free accompaniment to a hearty plate of vegan haggis, neeps, and tatties.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Citrus press
- Ladle
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
- pepper
- Juice of half a lemon ((optional))
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