Vegan Tiramisu (Eggless, Dairy Free)

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.

Course Dessert

Cuisine Italian-inspired, Vegan

Keyword Dairy free tiramisu, Eggless tiramisu, Vegan tiramisu

Prep Time 30

Prepare Ladyfingers 1

Total Time 1 30

Servings Servings

Calories 374kcal

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)
pinch of salt

Assembly

½ cup brewed coffee (or espresso)
¼ cup Kahlua (or additional coffee/ espresso)
2 tablespoons cocoa powder (or to taste)

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, pinch of 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.

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