Description
This Easy Vegan Tiramisu is a deliciously creamy, dairy-free twist on the classic Italian dessert. Made with plant-based ingredients, it’s perfect for vegan dessert lovers!
Ingredients
Scale
For the Tiramisu:
- 1 pack of vegan ladyfingers (or sponge cake)
- 1 cup strong brewed coffee, cooled
- 1 cup canned coconut milk (or other non-dairy milk)
- 1/2 cup cashews (soaked for at least 2 hours)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp maple syrup (or agave syrup)
- 1/4 cup cocoa powder (for dusting)
Instructions
- Prepare the Cashew Cream:
- Blend the soaked cashews, coconut milk, powdered sugar, vanilla extract, and maple syrup in a high-speed blender until smooth and creamy. Set aside.
- Assemble the Tiramisu:
- Quickly dip the vegan ladyfingers into the cooled coffee (don’t soak them too long) and arrange them in the bottom of a serving dish.
- Layer the Cream:
- Spread a generous layer of the cashew cream mixture over the soaked ladyfingers. Repeat the process to create another layer of coffee-dipped ladyfingers and cream.
- Chill:
- Cover the tiramisu and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Finish:
- Before serving, dust the top of the tiramisu with cocoa powder for that classic finish.
Notes
- For an added flavor twist, you can use a splash of rum or brandy in the coffee for a more traditional tiramisu taste.
- Make sure to soak the cashews for at least 2 hours for the smoothest texture.
- This vegan tiramisu can be made a day ahead to let the flavors develop even more!
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 280
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g