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Vegan recipe: Scottish whisky tablet

Vegan food blogger Emily Wilkinson gives us her deliciously sweet vegan recipe for Scottish whisky tablet

6 - 8
Published: April 4, 2016
Categories: ,

Whisky tablet

1. Grease a 9-inch square baking tin with vegan butter and set aside.

2. Place the sugar, coconut milk, and coconut cream into a large cooking pot. Place over a low heat and stir occasionally till the sugar has dissolved. Add in the butter and stir till melted.

3. Increase the heat to medium-high and allow the mixture to boil. Stir continuously with a wooden spoon until it reaches soft-ball stage (120 degrees Celsius or 248 Fahrenheit); if you know how to recognise this stage by sight, go for it, otherwise use a thermometer.

4. Add in the vanilla and the whisky (if using) and stir to combine.

5. Using an electric whisk, beat the mixture in the pot till it thickens up almost to setting point. When it’s pretty thick, but still liquid, pour the mixture out into your greased tin and set aside to cool.

6. After 25 minutes, score the tablet into roughly 1-inch squares.

7. Leave to set for another 2-3 hours, cut, then serve or store in an airtight container in a cool, dry place.

• Find this recipe and more like it in the Vegan Lass Christmas book, New Traditions: Christmas Recipes For A Vegan Future. Available in print on Amazon and as an e-book on Payhip.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 125g vegan butter (plus extra to grease the tin)
  • 1kg golden caster sugar
  • 400ml coconut milk (full-fat, tinned)
  • 250ml coconut cream
  • 1 tsp vanilla extract
  • 60ml good-quality vegan whisky
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