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Home > Vegan Recipes

Vegan Tiramisu Recipe (Eggless + Dairy Free)

5/25/21 by Nicole | 2 Comments

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5 from 3 votes. Leave a review!

This vegan tiramisu recipe makes for a truly decadent dessert. It features homemade ladyfingers soaked in coffee and Kahlua layered between a rich and creamy cashew and coconut cream.

Since tiramisu traditionally uses eggs and dairy-based ingredients, it takes some work to make vegan. Don’t let this stop you; it’s completely worth it when you take a bite!

White plate with square of vegan tiramisu (layers of vanilla ladyfingers, cream and cocoa powder on top). A second plate with tiramisu slice in bottom right corner with a small metal sifter of cocoa powder to the center right of image. Square glass dish of sliced tiramisu in back with coffee and milk in glass mugs.

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Is Tiramisu Vegan?

Traditional tiramisu relies heavily on eggs and dairy ingredients and is never unintentionally vegan.

Tiramisu is a delicious, classically Italian dessert made with layers of crisp vanilla cookies between a rich, creamy and fluffy mixture. Its ladyfingers are flavored like coffee by dipping them in espresso (or coffee) sometimes along with some type of alcohol.

The creamy layer is typically made with mascarpone cheese and whipped egg whites, with other flavors added in. Some recipes use whipped cream instead of whipped egg whites. The top of tiramisu is traditionally sprinkled with cocoa powder.

Top view of a square glass baking dish filled with tiramisu, with a layer of cream visible under a layer of cocoa powder. Tiramisu on a white-grey marble background with a glass mug of black coffee and small jar of milk to the top left corner and stack of plate with a folded towel at top right corner.

Ladyfingers usually rely heavily on eggs for their texture and aren’t commonly vegan. To make vegan tiramisu, start by making (or buying) a batch of vegan, eggless ladyfingers!

For the vegan cream layer, I use cashew cream along with whipped coconut cream to replace mascarpone and whipped cream/ egg whites. This cashew coconut cream is incredibly rich and lightly sweetened, with a slightly fluffy texture.

The coffee-flavored ladyfingers and cocoa powder topping offer plenty of delicious flavor in this truly decadent vegan dessert!

Top view of square glass baking dish filled with tiramisu and topped with a layer of cocoa powder. Glass mug of coffee to the bottom left, small metal sifter filled with cocoa powder to the bottom right and a folded light brown towel in top right corner. White-grey marble background.

Vegan Tiramisu Ingredients and Substitutions

None of the ingredients on this list are difficult to find; I can buy them at my local grocery store without issue! Most ingredients are essential but there’s a few substitutions to note:

  • Vegan ladyfingers: I’ve yet to find store-bought vegan ladyfingers, but if you can it’d save some time! Instead, I use my vegan ladyfinger recipe and you’ll need to have some prepped before starting this recipe.
  • Canned coconut milk: To create fluffy coconut whipped cream, select a can of full-fat coconut milk where the only ingredients are coconut and water. Start with a chilled can to scoop the cream/discard the water easier.
  • Sugar: The cashew-coconut cream layers in this tiramisu aren’t too sweet because we only use ¼ cup of sugar, all of which goes into the coconut whipped cream. This light sweetness perfectly balances slightly tart cashew mascarpone.
  • Cream of tartar: This “secret” ingredient helps the coconut whipped cream hold its fluffy, whipped texture, creating a delicious “lightness” in the tiramisu’s cream layer.
  • Vanilla extract: Vanilla extract is a tasty addition that enhances flavor. Chocolate flavors are always boosted by the addition of vanilla!
  • Raw cashews: To replace mascarpone cheese, I create a “cashew mascarpone”. This mixture is unsweetened, slightly tangy from the lemon, and includes a pinch of salt to create more of a cheese-like flavor.
  • Lemon juice: Citrus (acidity) can bring a fresh flavor to any recipe. It creates a delicious lightness in the cashew cream which is truly remarkable.
  • Salt: To balance flavors of the cashew mascarpone, a pinch of salt is a great touch.
  • Soy milk: I use soy milk to nicely blend the cashews. Other plant-based milks may work, but I haven’t tested them and can’t confirm if the cream will set well like soy (which has a thicker/ richer consistency compared to most plant milk options).
  • Coffee: One of the major flavors in tiramisu is coffee. More traditional recipes use espresso which is certainly an option, but if you don’t have access to espresso, brew some strong coffee and let it cool. If you’re sensitive to this flavor, use a weaker-brewed coffee or half coffee and half water.
  • Kahlua: For an extra boost of coffee flavor, I add some coffee-flavored liqueur. This is optional and you can easily keep the recipe alcohol-free with additional coffee/ espresso.
  • Cocoa powder: The second major flavor in tiramisu is chocolate! This is the easiest step; using a sifter, simply sprinkle cocoa powder over the set tiramisu and enjoy its chocolatey goodness.
Counter covered with ingredients to make tiramisu in glass or plastic containers (can of coconut milk, soaking cashews, milk, lemon juice, vanilla, sugar and ladyfingers visible) along with an empty blender.

How to Make Tiramisu without Eggs or Dairy

I usually keep my recipe quite simple, but sometimes extra effort is worth it. This recipe isn’t terribly complicated, but it takes some time because the cashew and coconut cream needs to set overnight.

Step 1: Prep Ladyfingers and Ingredients for Cream Layer

Before starting on vegan tiramisu, have a batch of ladyfingers cooked and completely cooled! If you can find vegan ladyfingers at the store, you can certainly use those.

Two hands hold a piping bag and are piping ladyfinger cookies onto a baking tray covered with a grey and red silicone baking mat.

For the tiramisu cream layer, you’ll need cashews that are fully soaked (overnight is best or at least a few hours in hot water). Even with a high-speed blender, you need the water content of fully soaked cashews to get the right consistency, so don’t skip this step.

Whipping coconut cream works best when the can of coconut milk is cold, so refrigerate it for at least a few hours before using.

Essentially, on day one, prep the ladyfingers, get the 2 cups of raw cashew soaking and place the coconut milk can in the fridge. You can also do this in the morning before assembling later that evening.

Square pieces of eggless tiramisu on white plate; can see two layers of ladyfingers between layers of cream, topped with cocoa powder. Glass baking dish of tiramisu blurred in the back with a glass mug of black coffee and small jar of milk.

Step 2: Coconut Whipped Cream

Open your chilled can of full-fat coconut milk and carefully scoop out the coconut cream. This will be a solid layer that floats over the coconut water at the bottom of your can. Discard the coconut water or use it in another recipe.

For best results, whip this coconut cream separate from the cashew cream. In my video, I simply add the coconut cream to the blender and blend to whip it. While this works, you’ll get a lighter texture, and one that sets even better, if you whip the coconut cream separately.

Add the coconut cream to a deep bowl and whip with an electric beater on high speed for about 2 minutes. Then, add cream of tartar and whip this in. Scrape down the bowl’s edges each time you stop the beaters.

Slowly add in the sugar as you continue whipping the coconut cream. Once the sugar is incorporated, scrape the edges again and start slowly whipping in the vanilla extract.

Overall, it should take a full minute to add in the sugar, then another minute to slowly add the vanilla. At this point you should have a fluffy whipped coconut cream. Place the bowl of whipped coconut cream into your fridge while you prepare the cashew mixture.

Step 3: Cashew Mascarpone

Drain the soaking cashews and add to a high-speed blender along with plant-based milk, lemon juice and salt.

Small jar of lemon juice being poured into a blender filled with cashew pieces. Blender surrounded by glass jars and bowls filled with other ingredients (ladyfingers, sugar, vanilla extract, milk and a can with green label visible).

Blend on high speed until this mixture is extremely smooth and creamy. Scrape down the edges of your blender a few times to make sure there aren’t any clumps of cashews.

Then scrape this mixture out of the blender and into the bowl of whipped coconut cream. Carefully fold these two mixtures together until fully incorporated. Folding slowly and carefully helps the coconut cream hold its airy, whipped texture.

Alternatively, you can add the whipped coconut cream to the blender. Blend it, on high speed, into the cashew mascarpone.

Step 4: Assemble Tiramisu

To assemble, have your ladyfingers, cashew-coconut cream, a small flat-bottomed dish, along with the serving dish you’ll assemble the tiramisu in. I use a 9-inch square glass baking dish to assemble my tiramisu.

Nicole stands behind a counter topped with a square glass dish, glass bowl of ladyfingers, empty plastic container, blender filled with creamy mixture, glass measuring cup with coffee and small mason jar with coffee liqueur. She is smiling, with both hands held to the side, wearing a black t-shirt with hair braided to one side.

In the small, flat-bottomed bowl, mix the coffee and Kahlua.

Take a ladyfinger and quickly dip it into the coffee mixture. Coat both sides of the ladyfinger in coffee but don’t let the cookie soak. It should be in and out of the coffee within a second or two (too long creates a soggy cookie and mushy tiramisu).

Hand holding a dark brown ladyfinger cookie between the thumb and middle finger. A drip of coffee falls from the cookie into a plastic container of coffee below. Glass bowl of light-colored ladyfingers to the right with empty glass dish to the left.

Place the dipped ladyfinger into the bottom of your serving dish. Continue until you have a full layer of ladyfingers across the bottom. You may need to break your cookies into smaller pieces to get the best fit.

Then, pour on half of the cashew-coconut cream mixture and spread into an even layer.

Blender pouring creamy mixture over layer of dark brown ladyfinger cookies that sit in the bottom of a square glass dish. To the right is a plastic container with coffee in the bottom and a glass bowl of light-colored ladyfingers.

Next, carefully add a second layer of dipped ladyfinger cookies, placing them onto the cashew-coconut cream. Set them down lightly and try to not press them into the cream layer.

Once you have a full layer of ladyfingers, pour the other half of the cashew-coconut cream over top of the ladyfingers. Gently spread this cream layer until flat.

Hand holding brown ladyfinger cookie over a square glass dish filled with a layer of cream. A plastic container of coffee, glass bowl of light ladyfinger cookies and blender filled with creamy mixture all sit to the right.

Step 5: Chill, Top with Cocoa Powder and Serve

Refrigerate the tiramisu so its cream layer can set fully. This takes at least 4 hours, but it’s best to chill overnight.

Once set, top the tiramisu with a generous sprinkle of cocoa powder, about 2 tbsp. Simply scoop some cocoa powder into a sifter and shake over the top of the tiramisu until completely covered.

Full square, glass baking dish filled with tiramisu with layer of cookies between white creamy layers and topped with cocoa powder. Small metal sifter filled with cocoa powder set in front of the tiramisu with a stack of plates and folded light brown towel in the back right corner.

Slice and serve cold.

Vegan Tiramisu Recipe Timeline: Two Options

To recap, this recipe is easiest to make over 2-3 days.

For a three day timeline:

On day one, soak the cashews and place the canned coconut milk in the fridge. Make the ladyfingers so they have plenty of time to cool.

On day two, make the cashew coconut cream layer and assemble the tiramisu, leaving off the cocoa powder (best to add this after the cream sets).

On day three, sprinkle with cocoa powder and serve.

For a two day timeline:

On the morning of day one, soak your cashews in hot water and refrigerate the canned coconut milk. Prep the ladyfingers and allow to cool through the day.

Later in the day or evening, assemble the tiramisu by making the cashew coconut cream.

Allow the tiramisu to set overnight in the fridge and on day two you’ll be ready to sprinkle with cocoa powder and serve.

Square glass baking dish filled with tiramisu (layer of cream with biscuits in the center and topped with cocoa powder) sitting on white-grey marble. Glass mug filled with black coffee in bottom left corner with metal sifter filled with cocoa powder to the bottom right. Stack of plates topped with folded towel and pie lifter in top right corner.

How to Serve this Vegan Tiramisu

This tiramisu needs to be served cold and refrigerated between serving. Don’t let it sit out because the cream layer can become runny.

If taking this tiramisu somewhere other than your house, partially freeze it (place into freezer for a few hours so it’s extra cold but not completely frozen). If possible, transport in a cooler with ice packs.

Square pieces of eggless tiramisu on white plate; can see two layers of ladyfingers between layers of cream, topped with cocoa powder. Glass baking dish of tiramisu blurred in the back with a glass mug of black coffee and small jar of milk.

How to Refrigerate and Freeze Vegan Tiramisu

Refrigerated leftovers will hold up for at least 3 days. If you’ll need to keep it any longer, it’d be best to freeze it.

You can freeze the full, assembled tiramisu by covering it with plastic wrap then placing either into a large freezer bag (if it’ll fit) or cover the layer of plastic wrap with a layer of tin foil. It can stay in the freezer for up to a month.

If you don’t need to freeze the full tiramisu, place portions into a freezer safe, airtight container. These individual portions can also last up to a month in the freezer.

Close up of the inside of a glass baking dish filled with tiramisu and two slices removed. Can see two layers of cookies between layers of cream, topped with cocoa powder.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Square cropped of White plate with square of vegan tiramisu (layers of vanilla ladyfingers, cream and cocoa powder on top). A second plate with tiramisu slice in bottom right corner with a small metal sifter of cocoa powder to the center right of image. Square glass dish of sliced tiramisu in back with coffee and milk in glass mugs.

Vegan Tiramisu (Eggless, Dairy Free)

Enjoy this truly decadent vegan tiramisu made with homemade ladyfingers soaked in coffee, between layers of cashew and coconut cream. Top with cocoa powder for an unforgettable vegan dessert that’s certainly worth the effort.
5 from 3 votes. Leave a review!
Prevent screen going dark
Prep Time 30 mins
Prepare Ladyfingers 1 hr
Total Time 1 hr 30 mins
Servings 12 Servings
Calories 374 kcal
Cuisine Italian-inspired, Vegan

Equipment

  • Blender
  • Stand mixer (or electric hand mixer)
  • 9-inch square serving dish
  • Sifter

Ingredients
  

Ladyfingers

  • 1 batch vegan ladyfinger cookies (you'll need about 16)

Coconut Whipped Cream

  • 1 ¾ cups coconut milk , chilled (14 oz/ 400 mL can; full fat)
  • ¼ cup sugar
  • ¼ teaspoon cream of tartar
  • 2 teaspoons vanilla extract

Cashew “Mascarpone”

  • 2 cups raw cashews , soaked overnight
  • ¼ cup lemon juice
  • ¾ cup soy milk (see note below)
  • 1 pinch salt

Assembly

  • ½ cup brewed coffee (or espresso)
  • ¼ cup Kahlua (or additional coffee/ espresso)
  • 2 tablespoons cocoa powder (or to taste)
Prevent screen going dark

Instructions

Step 1: Prep Ladyfingers and Ingredients for Cream Layer

  • You’ll need a batch of ladyfingers cooked and completely cooled before starting with the tiramisu!
    1 batch vegan ladyfinger cookies
  • For the tiramisu cream layer, soak your cashews (overnight is best or a few hours in hot water).
    2 cups raw cashews
  • Chill your can of coconut milk (in the fridge for at least a few hours)
    1 ¾ cups coconut milk

Step 2: Coconut Whipped Cream

  • Open the chilled can of coconut milk and scrape off the solid top layer of coconut cream. Try to scoop out all the solid white coconut cream while leaving the water in the can (discard or use for another recipe).
    1 ¾ cups coconut milk
  • In the video, I simply add coconut cream to the blender and whip it. This works, but for even better results (a firmer, fluffier whipped cream) it’s best to whip separately.
  • Add the coconut cream to a deep-bottomed bowl and whip with an electric beater on high speed for about 2 minutes.
  • Scrape the edges of your bowl and add cream of tartar. Whip this in.
    ¼ teaspoon cream of tartar
  • Scrape the edges of your bowl again and begin whipping while slowly adding sugar. It should take a full minute to whip the sugar in as you’ll add it very slowly.
    ¼ cup sugar
  • Scrape the edges of the bowl then begin whipping again while very slowly adding the vanilla extract over the course of another minute.
    2 teaspoons vanilla extract
  • Scrape the edges of the bowl and whip one last time.
  • Set the bowl in the fridge to keep cold while preparing the cashew mascarpone.

Step 3: Cashew Mascarpone

  • Drain the water from your soaking cashews and add them to a high-speed blender along with the lemon juice, soy milk and salt.
    ¼ cup lemon juice, ¾ cup soy milk, 1 pinch salt
  • Blend on high speed, scraping down the edges of your blender a few times, until the cashews are fully blended and super creamy.
  • Scrape this cashew mascarpone into the whipped coconut cream and carefully fold together until fully incorporated. Folding slowly and carefully helps the coconut cream hold its airy texture.

Step 4: Assemble Tiramisu

  • To assemble, gather the ladyfingers, a small flat-bottomed dish, a serving dish (I use 9-inch square glass baking pan) and the cashew coconut cream.
  • In the small, flat-bottomed bowl, mix coffee with Kahlua.
    ½ cup brewed coffee, ¼ cup Kahlua
  • Quickly dip a ladyfinger into the coffee on both sides. The ladyfinger shouldn’t be in the coffee for more than a second or two. Transfer to the bottom of your serving dish.
  • Repeat until you have a full layer of ladyfingers (may need to break some ladyfingers to get them to fit).
  • Pour half the cashew-coconut cream over your ladyfingers.
  • Repeat dipping ladyfingers quickly into the coffee and lightly placing them onto the cashew-coconut cream until you have a second full layer of ladyfingers (place gently so they don’t sink into the cream).
  • Pour the other half of the cream carefully over the ladyfingers and very gently smooth out so the surface is flat.

Step 5: Chill, Top with Cocoa Powder and Serve

  • Refrigerate the tiramisu for at least 4 hours, but overnight is best.
  • Before serving, dust the top with cocoa powder by placing the cocoa powder into a sifter and shaking this over the top until the tiramisu is covered.
    2 tablespoons cocoa powder
  • Serve cold.

Video

Notes

*Select a full fat canned coconut milk and try not to shake the can. Allow it to chill in the fridge for at least a few hours (overnight is best). The only ingredients in the coconut milk should be coconut and water.
**I haven’t tested this recipe with any other type of plant-based milk and cannot guarantee it would work/ set properly.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (1/12 of recipe)Calories: 374 kcalCarbohydrates: 38 gProtein: 6 gFat: 23 gSaturated Fat: 8 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 9 gSodium: 77 mgPotassium: 292 mgFiber: 2 gSugar: 21 gVitamin A: 32 IUVitamin C: 2 mgCalcium: 33 mgIron: 2 mg
Tried this recipe?Let us know how it was!

More Vegan Dessert Recipes

Like this recipe? You should also try:

  • Close up of a stack of three chocolate chip cookies that are cut in half.
    Vegan Chocolate Chip Cookies (Soft and Chewy)
  • Close up of a raspberry cheesecake with slices removed to show texture, topped with fresh raspberries and raspberry sauce.
    Vegan Raspberry Cheesecake Recipe
  • Close up of cut loaf of banana bread on cooling rack.
    5 Ingredient Vegan Banana Bread Recipe
  • Wire cooling rack topped with peanut butter chocolate chip cookies.
    Vegan Peanut Butter Chocolate Chip Cookies (with Banana)

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. Maritza

    May 29, 2021 at 5:15 pm

    Super!

    Reply
    • Nicole Stevens

      May 30, 2021 at 10:06 am

      Thanks Maritza, so happy you enjoyed this dessert! Totally worth the time and effort.

      Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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