Go Back
Vegan Butternut Squash Cashew Halwa - holycowvegan.net
Print Recipe
5 from 1 vote

Vegan Butternut Squash Cashew Halwa

A vegan butternut squash cashew halwa with cardamom and nuts makes for a great, dairy-free Diwali treat. This recipe has just five ingredients and takes under 45 minutes to make.
Course: Dessert
Cuisine: Indian


  • 20 oz butternut squash grated
  • 1 cup cashews soaked with 1 cup water for 30 minutes then blended into a smooth paste
  • ½ cup sugar
  • 1 tablespoon + 1 teaspoon coconut oil
  • 1 teaspoon green cardamom powder
  • Cashews and raisins for garnish (optional but nice)


  • Heat 1 tablespoon oil and add the butternut squash. Stir-fry over medium-high heat for about 10 minutes or until the squash starts to soften.
  • Add sugar and cashew cream, stir well, and continue to cook, stirring, for about 30-35 minutes or until all of the liquid has disappeared and the halwa is thick and gooey.
  • Stir in the cardamom powder and take off heat.
  • In a small saucepan or skillet, heat the remaining 1 teaspoon oil
  • Add cashews or raisins if using, and stir-fry for a couple of minutes until the raisins puff up and the cashews are lightly golden.
  • Pour over the halwa and mix.
  • Serve at room temperature or cold.