This easy vegan tiramisu layers espresso-soaked shortbread, creamy vegan mascarpone, & cocoa for a decadent, alcohol-free, crowd-pleasing dessert for coffee lovers!
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Why You'll Love This Recipe
It took some time, and multiple tests and tweaks, but let me present you with the BEST vegan tiramisu I have ever tasted - and it's family and friend-approved.
Unlike the original dessert, which is laden with eggs and dairy, this simple recipe uses cashew cream and silken tofu for a fluffy vegan mascarpone layer. Unlike many vegan tiramisu recipes, you don't need to make your own vegan ladyfingers either. Instead, I've used vegan shortbread for a twist.
Once prepared, this make-ahead friendly eggless tiramisu is decadent, loaded with coffee flavor, and is an absolute must-try for coffee lovers (you might also like vegan coffee nice cream) - sure to be requested on repeat.
If you're looking for more desserts, you'll love this easy vegan lemon cake, vegan chocolate cupcakes, vegan strawberry shortcake, and vegan mint chocolate chip ice cream.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
- Vegan shortbread fingers: Traditional tiramisu is made with 'lady fingers', which aren't vegan. Though you may be able to find a vegan brand, I experimented with Walkers shortbread fingers, and haven't looked back. Nice biscuits also work.
Recipe Add-Ins
- Coffee-free: Use strong hot cocoa instead.
- Vegan chocolate: Mix some melted vegan dark chocolate into the cream layer.
- Gingerbread tiramisu: Substitute the shortbread with gingerbread.
- Salted vegan caramel: Drizzle/spread over the shortbread layers. You might like this vegan peanut butter caramel.
How to Make Vegan Tiramisu
Step 1: First, soak the cashews in cold water overnight, in boiling water for 30 minutes (in a pinch), OR boil for 15-20 minutes to soften them. Drain and rinse. Also, prepare and leave the espresso to cool in a bowl.
Step 2: Then, blend the soaked cashews, silken tofu, maple syrup, and vanilla extract until smooth and creamy. Taste it and adjust the sweetness, then blend for a further 30-60 seconds. Set aside.
The second blend incorporates more air into the mixture, so it's ultra fluffy.
Step 3: Line a loaf pan or other 4-cup baking dish with parchment paper, leaving overhang. Working one at a time, quickly dip each shortbread finger into the cold espresso and transfer it to the prepared dish, repeating until you have an even biscuit layer.
Step 4: Spread with a second coffee-soaked biscuit layer topped with the remaining vegan mascarpone. Lightly dust the vegan tiramisu with cocoa powder with a small sieve/sifter, then cover and chill it overnight. Slice and enjoy!
Trim/chop the shortbread, if needed, to fit your chosen pan.
FAQs
You could use soaked sunflower seeds. Vegan cream cheese may work, too.
While it isn't 'traditional', you could replace the espresso with strong hot chocolate for a caffeine-free, child-friendly alternative.
Sure - divide the elements into ramekins/glasses/containers instead. If the biscuits don't fit the container, crumble them first and spoon the coffee mixture over the top.
Pro Recipe Tips
- Blend thoroughly: Soak the cashews thoroughly, then blend until completely smooth - you don't want any lumps.
- Line the pan: And leave overhang! This makes it easier to remove.
- Sweeten to taste: After blending the vegan cream, try it and adjust to your liking.
- Don't over-soak the biscuits: Just a quick 1-2 second dip is enough, as the biscuits continue to absorb while they sit. Too much makes them soggy.
- To double the amount: Use an 8-inch square pan (like Pyrex).
- Don't skip the chill: This is required for the vegan tiramisu to fully 'set'.
Serving Suggestions
Enjoy this decadent vegan tiramisu alone or with vegan chocolate shavings, berries, a drizzle of vegan caramel sauce or berry coulis, a vegan banana milkshake, and/or a scoop of plant-based vanilla ice cream (like this vegan vanilla ice cream).
Storage Instructions
Store: Wrap the vegan tiramisu with plastic wrap or store it in an airtight container for up to 4 days.
Freeze: I haven't actually tried, as cashew cream may become slightly grainy once thawed. However, you could enjoy it in a semi-frozen state.
More Vegan Desserts to Consider
If you tried this easy vegan tiramisu recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Tiramisu
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Equipment
- blender
Ingredients
- 1 ½ cups of raw cashews
- Boiling water
- 1 ½ (10-ounce) package of silken tofu drained of excess liquid
- ½ cup of maple syrup plus more to taste
- 2 teaspoons of vanilla extract
- 1 ½ cups of cold espresso
- 2 (5.3-ounce) packages of shortbread fingers
- 1 tablespoon of unsweetened cocoa powder plus more to taste
Instructions
- In a small bowl, add the cashews and enough boiling water to fully submerge them. Set aside for 30 minutes (or overnight for extra creaminess).
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine the cashews, silken tofu, maple syrup, and vanilla extract. Blend for 1 minute. Taste and add more maple syrup if desired, then blend again until completely smooth. Set aside.
- Set out a 4-cup square dish (such as a Pyrex airtight container).
- One at a time, quickly dip each shortbread finger into the cold espresso, making sure it's fully coated, and lay it in the dish to form a single, even layer.
- Spoon half of the vegan mascarpone mixture over the cookies and spread evenly.
- Repeat the dipping and layering process with the remaining shortbread to form a second layer.
- Spread the remaining mascarpone mixture evenly over the top.
- Lightly dust with cocoa powder (use a small sieve or sifter for best results). Be careful not to overdo it or the topping may taste bitter.
- Cover and refrigerate overnight to set.
- Slice and enjoy chilled.
Notes
- Blend thoroughly: Soak the cashews thoroughly, then blend until completely smooth - you don't want any lumps.
- Line the pan: And leave overhang! This makes it easier to remove.
- Sweeten to taste: After blending the vegan cream, try it and adjust to your liking.
- Don't over-soak the biscuits: Just a quick 1-2 second dip is enough, as the biscuits continue to absorb while they sit. Too much makes them soggy.
Andrea says
Love how simple this tiramisu is to make. So good!