Tikka masala dishes contain yogurt in the marinade and often ghee, butter, and heavy cream in the sauce. To make tikka masala sauce vegan, you can substitute ghee and butter for vegetable oil, light olive or avocado oil, and a non-dairy cream for the heavy cream. There are several options for non-dairy cooking creams in supermarkets. You can choose a soy-based cream, rice-based cream, coconut milk, coconut cream, or cashew-based cream. Alternatively, you can use cashews to add creaminess. In this case, blend 1/2 cup of raw unsalted cashews in a high-speed blender with 1/2 cup water, then add more water to reach a cream-like consistency.