Cranachan Scottish Pudding
My delicious, veganized version of the Scottish treat. (Cashew cream replaces heavy cream.)
INGREDIENTS
1 cup oats
2 Tbsps honey or maple syrup
1 cup homemade sweet cashew cream (see recipe directly below)
1 Tbsp whisky (a bourbon works wonderfully here)
1 cup raspberries
DIRECTIONS
Make your cashew cream the day before, so it thickens in the fridge; mix in 1 Tbsp of whisky (or more, to taste). Toast the oats in a skillet with the honey or maple syrup until it smells toasty, approximately 5 minutes. Once it cools, layer the raspberries, cream, and toasted oats into 4 dessert cups.