Bourbon Butterscotch Monkey Bread

EEEEEEEEEEEEE THIS.

Again, I apologize for the processed food post but COME ON it's monkey bread! And it's vegan. We're allowed to have a few cheat days here and there, yes? Even as vegans, we're allowed to run naked through the streets and get a little rowdy and wave our Kentucky flags high and drink midday cocktails and read gonzo literature and for goodness sake eat a little monkey bread too sometimes, right? Are we not human? Have we no souls? Ain't I a Woman?!

That said, here's my obligatory reminder for this recipe:
This is NOT good for you.
But it is vegan.
So let's run naked through the streets with monkey bread in our bellies.

Kay so here's what you'll need for the bread:

3 tubes of refrigerated biscuit dough (ALERT: not all biscuit dough is created equal - a lot of this stuff is pretty sketchy, containing hydrogendated oils and what have you. Many are not vegan. Of course, you could simply make your own biscuit dough, but hey I work two jobs so here we are.)
1 Cup white sugar
1 Tbl cinnamon
1/2 Cup chopped walnuts and pecans
1/2 Cup golden raisins

Preheat your oven to 350 and grease a bundt pan. But of course I should note that we are free radicals and we dont' own bundt pans, so feel free to use a glass mixing bowl with a Pom Juice glass in the middle to make it look like we used a bundt pan.

Dump the white sugar and cinnamon into a one-gallon plastic bag. Next, cut the biscuit pieces into quarters. The goal here is to coat the biscuit pieces in the cinnamon sugar mix, so drop about 6-8 pieces in the bag at a time, until they're all coated. Once you're done coating the biscuits, place them all jigsaw-puzzle-like into your "bundt pan". In between each layer, sprinkle the nuts and raisins throughout.

Now it's sauce time! Here's what you'll need:

1 Cup brown sugar
1/3 Cup light corn syrup
1/2 Cup Earth Balance
3 Tbl bourbon (I used Heaven Hill 6 Year - our house cheap bourbon)
1/2 Cup soy creamer
1/4 tsp sea salt

In a small heavy saucepan, combine the brown sugar, corn syrup, Earth Balance and 2 tablespoons of the bourbon. Bring to a boil over medium-high heat and cook for about 5 minutes, or until the mixture of golden brown and your whole kitchen smells like Kentucky.

Remove from heat and slowly stir in the soy creamer. At first, the mixture will bubble furiously like a Kentucky Derby infielder drunk off hooch with stained red hands who lost $7. But don't be afraid! Stir in the salt and the remaining bourbon, stirring until the mixture is silky smooth like a shot of 10 year Evan Williams.

Pour your sauce over the biscuit dough mixture, and bake for 35 minutes. IMPORTANT: let cool for 10 minutes! Then turn over onto a plate and VOILA.

Viva la Monkey Bread Revolution!