Vegan Tiramisu Recipe (Eggless + Dairy Free)

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!

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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.

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!

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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

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