Cashew Halwa Vegan Recipe Easy and Delicious Guide

If you’ve ever craved a rich, indulgent dessert that’s both satisfying and plant-based, then this Cashew Halwa Vegan Recipe is just for you! Cashew halwa is a luxurious Indian sweet made from ground cashews, sugar, and fragrant spices.

Traditionally prepared with ghee and milk, this vegan version brilliantly swaps those for coconut oil and plant-based milk, delivering the same creamy, melt-in-your-mouth experience without any animal products.

Perfect for festive occasions or a cozy treat after dinner, this recipe is simple enough for beginners yet impressive enough to wow guests.

Cashews provide a buttery richness and a subtle nuttiness, while cardamom adds a delicate floral aroma. With natural sweeteners and wholesome ingredients, this dessert is not only delicious but also nourishing.

If you love experimenting with vegan sweets or want a healthier alternative to classic halwa, keep reading to discover why this recipe will become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan cashew halwa is a delightful way to enjoy a traditional Indian sweet with a modern twist. Here’s why it stands out:

• Rich and creamy texture: Ground cashews give a naturally buttery consistency that’s both decadent and smooth.
• Vegan and allergen-friendly: Made without dairy or ghee, it’s perfect for those avoiding animal products or lactose.
• Simple ingredients: Uses easy-to-find pantry staples like cashews, coconut milk, and natural sugar.
• Quick to prepare: Ready in under 30 minutes, making it ideal for last-minute dessert cravings.
• Customizable flavors: Easily enhanced with saffron, rose water, or nuts for personal preference.

Ingredients

• 1 cup raw cashews (soaked in warm water for 30 minutes)
• 1 cup coconut milk (full fat preferred for creaminess)
• 1/2 cup coconut sugar or organic cane sugar
• 2 tablespoons coconut oil
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron strands (optional, soaked in 1 tablespoon warm water)
• 1/4 teaspoon salt
• 1/4 cup chopped pistachios or almonds (for garnish)

Equipment

• High-speed blender or food processor
• Non-stick skillet or heavy-bottom pan
• Measuring cups and spoons
• Spatula or wooden spoon
• Small bowl for soaking saffron
• Serving dish or bowls

Instructions

1. Soak the cashews: Place raw cashews in a bowl and soak them in warm water for at least 30 minutes to soften. This helps achieve a creamy texture.
2. Prepare saffron: If using saffron, soak the strands in a tablespoon of warm water and set aside. This step is optional but adds a lovely color and aroma to the halwa.
3. Blend cashews: Drain the soaked cashews and transfer them to a high-speed blender. Add coconut milk and blend until you get a smooth, creamy cashew milk mixture. This will be the base of your halwa.
4. Heat coconut oil: In a non-stick skillet or heavy-bottom pan, warm the coconut oil over medium heat. Once melted, add the cashew milk mixture.
5. Cook the halwa base: Stir the cashew milk continuously over medium heat. It will start to thicken gradually as water evaporates. This step takes about 10-12 minutes. Make sure to scrape the pan well to avoid sticking.
6. Add sugar and cardamom: Once the mixture thickens slightly, stir in the coconut sugar, ground cardamom, saffron with soaking water (if using), and salt. Continue stirring to combine all flavors evenly.
7. Simmer until thick: Keep cooking and stirring the halwa for another 8-10 minutes. It should become dense and start to pull away from the sides of the pan, resembling a fudge-like consistency.
8. Garnish and serve: Transfer the halwa to a serving dish and sprinkle chopped pistachios or almonds on top. Serve warm or at room temperature.

Tips & Variations

“For an even richer halwa, try substituting a portion of the coconut milk with almond or oat milk. You can also add a teaspoon of rose water for a floral touch!”

• Make it nutty: Toast cashews lightly before soaking to add a deeper flavor.
• Sweetener swaps: Use maple syrup or agave nectar instead of sugar for a different sweetness profile.
• Spice it up: Add a pinch of nutmeg or cinnamon alongside cardamom for a warming spice blend.
• Vegan ghee option: Use vegan butter or more coconut oil to mimic the richness of traditional ghee.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Nutrition Facts

Serving Suggestions

Cashew halwa is delicious on its own, but here are some ideas to elevate your serving experience:

• Serve warm with a scoop of vegan vanilla ice cream for an indulgent dessert.
• Pair with fresh fruit like mango slices or pomegranate seeds for a refreshing contrast.
• Use as a filling for vegan crepes or pancakes for a special brunch treat.
• Garnish with edible rose petals or silver leaf for festive occasions or gifting.

Conclusion

This Cashew Halwa Vegan Recipe is a perfect example of how traditional desserts can be made accessible and delightful for everyone. The creamy texture, subtle sweetness, and aromatic spices come together to create a dish that feels both luxurious and comforting.

Whether you’re vegan, lactose intolerant, or simply seeking a healthier treat, this recipe offers a fantastic alternative to conventional halwas.

Making this dessert at home is simple and rewarding — with minimal ingredients and straightforward steps, you can enjoy a wholesome sweet anytime. Don’t forget to experiment with different nuts and spices to find your favorite variation.

For more delicious vegan recipes, check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes. If you love this rich, nutty dessert, you might also enjoy our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for another hearty vegan delight.

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