I’m just going to say it: this is the best tiramisu I’ve ever had. I don’t say something like that lightly, as I LOVE tiramisu, and I’ve had lots of it. Also, we’re including both vegan and non-vegan tiramisu in this competition. Back when I was in college I waited tables at several restaurants that claimed to have amazing tiramisu, and I enjoyed that tiramisu and agreed with them at the time. And since I love it so much, I recently sought out some vegan versions to taste-test in preparation for creating this vegan tiramisu recipe (I hadn’t had it in years, so I needed a taste-refresh). They were delicious. But not as delicious as this. Now I’m sharing the recipe so you can create this deliciousness in your own kitchen!
Ingredients You’ll Need
Raw cashews. These are the main ingredient in our vegan mascarpone cheese. They need to be raw (not roasted), and you’ll need to soak them in water for several hours to soften them up, so plan accordingly. Maple syrup. Maple will give the filling a really nice flavor, but you can certainly substitute another vegan liquid sweetener like agave if you prefer. Non-dairy milk. You can use pretty much any vegan milk that’s unsweetened and unflavored, such as soy milk, almond milk, oat milk, or cashew milk. Read my guide to non-dairy milk if you’re having trouble choosing one. Lemon juice. Be sure to use freshly squeezed juice, which will give your cashew cheese much better flavor than anything from a bottle. Vanilla extract. Salt. Coconut cream. You can usually get this in stores near the coconut milk, in cans. You’ll need to chill it in the fridge overnight before using it to make vegan whipped cream for this recipe. Vegan ladyfingers. We’re using homemade vegan ladyfingers in this recipe, because I’ve never had luck finding them in the store. If you don’t feel like making ladyfingers, feel free to substitute with your favorite vegan cookies or even strips of vegan vanilla cake. They really serve mostly as a vehicle for the coffee, so it’s not super critical what you use. You can even keep the entire recipe gluten-free by using a gluten-free cake or cookie! If you’re using a particularly dense cookie, like a vegan sugar cookie, just soak it a little longer in the coffee. Espresso. You can use strong-brewed coffee if you don’t have expresso handy. Coffee liqueur. This is optional, just use it if you’d like a little extra coffee flavor punch. For a different twist, try substituting rum. Cinnamon. Cocoa powder.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Did you forget to soak your cashews? You can soften them up more quickly by boiling them in water. Tip: If you can’t find coconut cream, buy full-fat coconut milk instead. There will be a bit more liquid to drain off when you open the cans. Simply buy an extra one to make up for the loss. Arrange a second layer of dipped ladyfingers over the coconut mixture, the top it all off with the remaining coconut mixture. Dust everything with a touch of cinnamon and a generous coating of cocoa, and pop it in the fridge until it’s completely set. Your vegan tiramisu is ready to slice and serve! I like to top each slice with a few chocolate shavings. Tip: Vegan tiramisu is sloppy. If you want nice clean slices, try sticking it in the freezer (after it’s set) for about 15 minutes before slicing.
Easy Variation
Need a quick an easy alternative to the method I just described? Or perhaps you don’t have a blending device? I have an alternative for you, BUT it’s not as good. It’s still very tasty, but not nearly as amazing as the recipe version. Instead of blending the cashew mascarpone mixture, simply beat together two (8 ounce) containers of vegan cream cheese, ⅓ cup of maple syrup, and a teaspoon of vanilla extract. Fold it into your coconut cream mixture the same as you would with cashew cheese, and proceed with the recipe as otherwise instucted.
Leftovers & Storage
Vegan tiramisu will keep in an airtight container in the fridge for about 4 days.
More Classic Vegan Desserts
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