Vegan haggis with whisky sauce

After our visit to Glenfiddich last weekend I was inspired to make a vegan whisky sauce to go with vegan haggis. All the supermarkets here sell vegetarian haggis and there are two main brands to choose from – Simon Howie and Macsween. Both are very good. Last night we had Simon Howie’s haggis which contains carrot, swede, leek, celery, oatmeal, barley, lentils, red kidney beans, chickpeas, and a few other things. Even if you’re not vegan the regular haggis contains beef fat which is probably best avoided for health reasons.

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For the whiskey sauce I used a cashew nut base to make it creamy. Here are the ingredients:

1 cup ground cashews
Juice of one lemon
3 tablespoons whisky
2 tsp wholegrain mustard
salt and pepper to taste
1 – 2 cups of water and a splash of oat m*lk

I can’t remember exactly how much water I added. It may be more than 2 cups. The mixture became very thick and I kept needing to add more water. If you’re allergic to nuts then you could use oat cream instead of cashews.

9 responses to “Vegan haggis with whisky sauce”

    • The whisky sauce is delicious and I think it’s needed. The meat version of haggis is quite fatty which makes it moister than the vegetarian version but the sauce makes up for the lack of moisture.

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