Vegan Blizzard with Salted Cashew-Caramel Sauce

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Vegan blizzard, drizzled with salted cashew-caramel sauce

This cashew-caramel sauce is a literal melt-in-your-mouth topping that’s perfect over plant-based ice cream. Made with just five ingredients, it’s super easy to whip up and hard to resist once cooled down. When drizzled over cold ice cream, this sauce hardens up, creating a perfect shell to crack into. You can also refrigerate to create a cookie-dough texture that’s perfect plain or sprinkled with bits of chocolate. It’s perfectly rich, sweet and salty!

Two hands holding a vegan blizzard

This post is in partnership with Star Market for their OOrganics® and Open Nature® line of products. Your local neighborhood Star Market stores have the quality products you want, from gluten free to plant based, all at a great value. For this recipe, I used OOrganics refined coconut oil, raw blue agave syrup, unsweetened organic almondmilk and their organic nut trio blend. I love shopping OOrganics because they are all USDA-certified organic while still being affordable. I also used Open Nature creamy cashew butter and their salted caramel cluster cashewmilk non-dairy frozen dessert. I love the Open Nature brand because it is dedicated to clean, minimally processed products, free from 110 food additives like nitrates, benzoates, artificial flavors and preservatives.

Star Markets O Organic and Open Nature products

The OOrganics and Open Nature lines are available exclusively at Boston’s Star Markets, but if you live outside of the area, you can also find them at any Albertsons family of stores across the country, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, United Supermarkets and Carrs/Safeway. Visit to shop online or find a store near you.

O Organics and Open Nature products used for Salted Cashew-Caramel Sauce

Once you’ve whipped up your cashew-caramel sauce, set it aside at room temp. It will thicken and darken in the next hour or so, creating the perfect texture to drizzle over your vegan blizzard.

This vegan version of a blizzard is made with just two ingredients: OOrganics Almondmilk and Open Nature Salted Caramel Cluster Non-Dairy Frozen Dessert.

O Organics Almondmilk, being poured into stand mixer

Hands holding Open Nature brand Cashewmilk Non-Dairy Ice Cream

Chill the bowl of a stand mixer for at least 30 minutes. Grab your paddle attachment and beat the Cashewmilk frozen dessert and Almondmilk together for 15 seconds or until creamy and slightly smooth. Don’t overmix or your blizzard will get too loose.

KitchenAid mixer, preparing a blizzard

This is the creamy texture that you want! It’s ready to be served. Drizzle with the cashew-caramel sauce and top with vegan dark chocolate chunks and crushed nuts.

Stand mixer, paddle attachment making a blizzard



Vegan Blizzard with Salted Cashew-Caramel Sauce

  • Author:
    erin wysocarski

  • Prep Time:
    1 hour

  • Total Time:
    1 hour

  • Yield:
    2 servings


An easy-to-make luscious+creamy dessert!


for the salted cashew-caramel sauce

  • ½ cup OOrganics® organic refined coconut oil
  • 4 tsp OOrganics® raw blue agave syrup
  • 3 TB Open Nature® creamy cashew butter (this also works great with Open Nature® almond butter)
  • ¼ tsp vanilla extract
  • a generous pinch or two of flaky sea salt

for the vegan blizzard

  • one container Open Nature® Salted Caramel Cluster Cashewmilk Non-Dairy Frozen Dessert, left out to slightly defrost for 510 minutes
  • 1/3 cup OOrganics® unsweetened, organic original almondmilk
  • handful of OOrganics® organic nut trio blend, crushed in a food processor
  • handful of dark chocolate vegan chunks


for the salted cashew-caramel sauce

  1. In a small saucepan, melt coconut oil over low heat. Remove from heat and stir in agave and cashew butter. Adjust agave and salt to taste, if desired. Stir until smooth. Add in vanilla and salt.
  2. Transfer caramel mixture to a bowl to cool at room temp. Caramel with darken and thicken as it cools after about an hour. Drizzle over ice cream!

for the vegan blizzard

  1. Place the empty bowl of a KitchenAid into the freezer for at least 30 minutes to chill.
  2. Transfer cashewmilk ice cream and almondmilk into bowl. Using the paddle attachment on low, beat for 15 seconds until slightly smooth. Do not overmix.
  3. Transfer to bowls or glasses. Top with the salted caramel, nuts and vegan chocolate chunks.


Once drizzled over ice cream, the caramel will harden, creating a “magic shell” you can crack into with a spoon.

Chill for at least an hour in the refrigerator to create a “cookie dough” texture. Microwave for 5 seconds and stir to loosen back up if needed.

Vegan Blizzard with Cashew-Caramel Sauce

Thank you to Star Market for sponsoring this post. I had the opportunity to work with a plant-based selection of OOrganics and Open Nature products from my local Star Market in Boston—check out your local family of Albertsons stores to see what’s available in your area.