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 Replies to “Vegan haggis with whisky sauce”

    1. 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.

  1. That looks good, makes sense that the vegan is better for you as less fatty, but to make up for it with that nice looking sauce.

  2. Looks very good! I am doing a lot of vegan cooking now and find that the meat is not missed, especially if the sauce is yummy.

  3. well done ๐Ÿ™‚ I love haggis, one day will try it ๐Ÿ™‚ regards from Lisbon, PedroL

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