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Vegan Butternut Squash Cashew Halwa - holycowvegan.net
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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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 384kcal


  • Heavy bottom skillet


  • 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 ½ tablespoon coconut oil
  • 1 teaspoon ground cardamom
  • 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 ½ tablespoon 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.


Calories: 384kcal | Carbohydrates: 52g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 718mg | Fiber: 4g | Sugar: 30g | Vitamin A: 15068IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 3mg