Oatcakes with Smoked Cashew Crowdie & Caramelised Onion

Prep Time 25 mins

Cook Time 35 mins

Total Time 1 hr

Cuisine: Scottish

Courses: Canapés

Difficulty: Intermediate

Description

This nibble sets the tone for the evening — simple, Scottish, and quietly indulgent. Homemade oatcakes bring a gentle nuttiness and rustic crunch that feels deeply appropriate for Burns Night, pairing beautifully with a creamy cashew crowdie-style spread inspired by traditional Scottish fresh cheeses.

The caramelised onion adds warmth and balance, its slow sweetness echoing the savoury depth found throughout the menu. While the oatcakes are easy and satisfying to make, good-quality shop-bought oatcakes work perfectly too, making this a flexible but thoughtful opening bite to enjoy with a first dram or cocktail.

Ingredients

150 g medium oatmeal
50 g plain flour
0.5 tsp salt
1 tsp sugar
40 g vegan butter, melted
5 tbsp hot water

Smoked cashew crowdie

150 g cashews, soaked for 4 hours and drained
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp oat milk
0.5 tsp salt
0.5 tsp garlic powder
0.25 tsp smoked paprika
0.25 tsp smoked salt or liquid smoke, to taste (Optional)

Caramelised onion

2 medium onions , thinly sliced (about 300 g)
1 tbsp olive oil
0.5 tsp sugar or maple syrup
1 tbsp balsamic vinegar
Salt and black pepper, to taste

Instructions

1
Begin with the oatcakes. Preheat the oven to 180°C (160°C fan). Line a baking tray with baking paper.
2
In a bowl, mix the oatmeal, flour, salt and sugar. Stir in the melted vegan butter, then add just enough hot water to bring the mixture together into a soft dough.
3
Roll the dough out thinly between two sheets of baking paper. Cut into rounds or rough wedges and transfer to the prepared tray.
4
Bake for 18–22 minutes, turning once, until pale golden and crisp. Allow to cool completely.
5
Alternatively, use good-quality shop-bought Scottish oatcakes.
6
To make the caramelised onion, heat the olive oil in a wide pan over a low heat. Add the sliced onions with a pinch of salt and cook gently for 20–25 minutes, stirring occasionally, until soft and deeply golden.
7
Stir in the sugar or maple syrup and balsamic vinegar, cook for a further 5 minutes until glossy, then remove from the heat and allow to cool.
8
Place the soaked cashews, lemon juice, apple cider vinegar, oat milk, salt, garlic powder and smoked paprika into a blender. Blend until completely smooth and creamy.
9
Taste and adjust seasoning, adding smoked salt or liquid smoke if using. Transfer to a bowl and chill for at least 15 minutes to firm slightly.
10
Arrange the oatcakes on a platter with the smoked cashew crowdie and caramelised onions alongside. Serve at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 295kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 2.6g13%
Sodium 68mg3%
Total Carbohydrate 30.01g11%
Dietary Fiber 4.2g17%
Sugars 6.8g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.