Vegan Halvah Shortbread with 4 Simple Ingredients


This easy vegan Halvah Shortbread recipe comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine.  Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.

Halvah is a dense, sweet type of confection that’s native to the Middle East and other parts of Asia. It’s typically made from sesame seed paste (tahini) and sugar, with few other ingredients. It’s often sold in the kosher section or near the nut and seed butters, but is also readily available online. For ease, look for good, basic varieties, like Alkanater Halawa. Or you can use a basic recipe to make your own.

Vegan Halvah Shortbread RecipePhoto credit: Nikchick

Special Diet Notes: Halvah Shortbread

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally nut-free, peanut-free, soy-free, optionally vegan, and vegetarian. Halvah can be made with eggs, nuts, and/or honey, so be sure to pick the right brand or recipe for your needs.

Vegan Halvah Shortbread
Prep time
Cook time
Total time
It doesn't get much easier than this simple sweet recipe. Just blend, pack, and bake. Enjoy it with your afternoon tea or coffee.
Recipe type: Dessert
Cuisine: Middle Eastern
Serves: 16 cookies
  • 1 cup all-purpose flour
  • 4 ounces halvah
  • ¼ cup dairy-free buttery sticks (we like Earth Balance)
  • 1 teaspoon ground ginger
  1. Preheat your oven to 350°F and line the bottom of an 8-inch round cake pan with parchment paper.
  2. Put the flour, halvah, buttery sticks, and ginger in your food processor and puree until smooth.
  3. Pack the mixture into an 8-inch round cake pan.
  4. Bake for 20 minutes, or until the shortbread is firm and dry.
  5. Let the shortbread cool for 10 minutes, and then cut it into 16 wedges.
  6. Lift the wedges from the pan with a spatula.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Ms. Stephanie Swartz-Zern on

    So, I want to make this, but how many cups is 4oz? Granted, this would be solved if I bought a scale. Not having one, or the space for one at the moment, I figured I’d ask. Thanks so much!

    • Most packages are by weight, so you would use half an 8-ounce package, for example. If you’re using homemade, I’ve read that 4 ounces is about 1/2 cup firmly packed halvah. But I can’t say for sure as I don’t have the ingredients to measure here.

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