Our all time favorite Tiramisu Vegan Recipe is a plant-based version of the classic Italian dessert that’s both indulgent and dairy-free. Made with rich vegan mascarpone and coffee-soaked ladyfingers, this easy-to-make dessert delivers all the creamy, coffee-flavored goodness without any animal products. Perfect for healthy vegan desserts or a dairy-free tiramisu.
Ingredients
For the Coffee Soaking Syrup:
- 2 cup strong brewed coffee, cooled
- 2 tablespoons sweetener
For the Cashew Cream Layer:
- 1 cups raw cashews, soaked overnight and drained
- 1 cup coconut cream
- 1/4 cup maple syrup or agave nectar
- 1 teaspoons vanilla extract
- Pinch of salt
For Assembly:
- About 20-30 vegan ladyfinger cookies
- Cocoa powder, for dusting
Instructions
Prepare the Coffee Soaking Syrup:
In a bowl, combine the brewed coffee and sugar. Stir until the sugar is dissolved. Set aside.
Make the Cashew Cream:
In a blender, combine the soaked cashews, coconut cream, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If needed, add a splash of plant-based milk to achieve the desired consistency.
Assemble the Tiramisu:
Dip each vegan ladyfinger cookie into the coffee soaking syrup for a few seconds on each side. Arrange a layer of soaked cookies in the bottom of a serving dish or individual glasses.
Layer the Cashew Cream:
Spread a layer of the cashew cream over the soaked cookies.
Repeat Layers:
Repeat the process, creating alternating layers of soaked cookies and cashew cream until you’ve used up all the ingredients. The top layer should be the cashew cream.
Chill and Dust:
Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to set.
Dust and Serve:
Just before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
