Medjool Dates with Cream Cheese and Sherry Vanilla Sauce

Jane Easton

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  1. Dates:
  2. 1 pack of medjool dates (approximately 2-3 medjool dates per person)
  3. 1 tsp plain vegan cream cheese (Tofutti, Tesco or Sheese) per date
  4. Sauce:
  5. 60ml/4 tbsp sweet or medium sherry made up with water to 250ml/8fl oz (many sherries – including most of Harvey’s – are vegan but check first)
  6. 1 tsp arrowroot or 2 tsp cornflour if you can’t get it
  7. 1 tbsp dark brown sugar
  8. ½ tsp vanilla extract

Medjool dates are very large dates that are sold in large branches of supermarkets or good greengrocers. They have a beautiful butterscotch type flavour and are much nicer than the traditional smaller variety. Alternatively, use fresh figs cut in half.


Serves 4


  • Mix arrowroot into the sherry/water, whisking well.
  • Bring to the boil, stirring continuously.
  • Add the sugar and vanilla extract and simmer for a few minutes – until the sugar is dissolved.
  • Let it cool – you want the sauce to be just warm.
  • Split the dates with a sharp knife and spoon cream cheese into each one. Place the dates on a serving plate, drizzle the sauce artistically around them and serve.

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