This easy vegan tiramisu layers espresso-dipped vegan shortbread cookies, a fluffy silken tofu and cashew cream, and a dusting of cocoa for a decadent, alcohol-free dessert every coffee lover will love!
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What Makes This Easy Vegan Tiramisu So Good
It took a few tests and tweaks, but this is the BEST vegan tiramisu I have ever tasted, and it's family and friend approved.
- No ladyfingers needed: Instead of making vegan ladyfingers from scratch, I use vegan shortbread cookies, which soak up the espresso and hold their shape.
- Fluffy dairy-free mascarpone: Cashews and silken tofu blend into a light, creamy layer with no dairy or eggs.
- No alcohol: Many tiramisu recipes call for alcohol, but this one doesn't need it. The espresso and cocoa give it all that classic tiramisu flavor, so everyone at the table can enjoy a slice.
- No baking: Just soak, blend, layer, and chill.
- Make ahead friendly: It needs to chill overnight, so it's ready and waiting when guests arrive.
- Made for coffee lovers: If you love coffee desserts, you might also like my vegan coffee nice cream.
Looking for more desserts? You'll love this easy vegan lemon cake, vegan chocolate cupcakes, vegan strawberry shortcake, and vegan Oreo cheesecake.
Vegan Tiramisu Ingredients
You'll find the exact amounts in the recipe card below.
- Raw cashews: Soaked until soft so they blend completely smooth.
- Silken tofu: Drained of excess liquid. It makes the cream light and fluffy.
- Maple syrup: Sweetens the cream. Add more to taste.
- Vanilla extract: For that classic creamy flavor.
- Cold espresso: Strong brewed coffee works too. Make sure it's completely cool so the cookies don't fall apart.
- Vegan shortbread cookies: Traditional tiramisu is made with ladyfingers, which usually contain eggs, so I use vegan shortbread cookies instead. Always check the label, since some shortbread brands, including Walkers, now use butter.
- Unsweetened cocoa powder: For dusting the top.
Recipe Add-Ins
- Coffee-free: Use strong hot cocoa instead of espresso.
- Vegan chocolate: Mix some melted vegan dark chocolate into the cream layer.
- Gingerbread tiramisu: Swap the shortbread for vegan gingerbread cookies.
- Salted caramel: Drizzle caramel over the cookie layers. You might like this vegan peanut butter caramel.
How to Make Easy Vegan Tiramisu Step-by-Step
Step 1: Soak the cashews. Soak the cashews in cold water overnight, in boiling water for 30 minutes, or boil them for 15 to 20 minutes to soften them. Drain and rinse. While they soak, brew the espresso and let it cool completely.
Step 2: Blend the cream. Blend the soaked cashews, silken tofu, maple syrup, and vanilla extract until smooth and creamy. Taste and adjust the sweetness, then blend for another 30 to 60 seconds.
Step 3: Dip and layer the cookies. Line a 4-cup dish, like a square Pyrex container or a loaf pan, with parchment paper, leaving some overhang. One at a time, quickly dip each cookie into the cold espresso and lay it in the dish to make an even layer.
Step 4: Add the cream. Spread half of the vegan mascarpone evenly over the cookies.
Step 5: Add the second layer. Dip the remaining cookies and lay them over the cream, then spread the rest of the vegan mascarpone over the top.
Step 6: Dust and chill. Lightly dust the top with cocoa powder through a small sieve. Cover and chill overnight to set, then slice and enjoy!
PRO TIP: Blending the cream a second time whips more air into it, so it's extra fluffy. If your cookies don't fit the dish, trim them to size.
Toni's Recipe Tips
- Blend thoroughly: Soak the cashews well, then blend until completely smooth so there are no lumps.
- Line the dish: Leave some parchment paper hanging over the sides so you can lift the tiramisu out and get clean slices.
- Sweeten to taste: Taste the cream after blending and add more maple syrup if you like.
- Don't over-soak the cookies: A quick 1 to 2 second dip is enough, since the cookies keep soaking up espresso as they sit.
- To double it: Use an 8x8-inch baking pan.
- Don't skip the chill: The tiramisu needs to chill overnight to set.
Easy Vegan Tiramisu FAQs
Traditional tiramisu isn't vegan. It's made with ladyfingers, which usually contain eggs, and a mascarpone cream made with dairy and eggs. This version uses vegan shortbread cookies and a cashew and silken tofu cream instead.
Yes! This tiramisu recipe is made without any alcohol. The cold espresso and cocoa carry all the flavor, so it's a great dessert for kids and anyone who skips alcohol.
I use vegan shortbread cookies because they soak up the espresso without falling apart. Always check the label, since some shortbread brands are made with butter.
No. Walkers shortbread is made with butter, so it isn't vegan. Look for a shortbread cookie labeled vegan or dairy-free.
You could use soaked sunflower seeds instead of cashews. Vegan cream cheese may work too.
Yes! Replace the espresso with strong hot chocolate for a caffeine-free, kid-friendly version.
Sure! Divide everything between ramekins, glasses, or small containers. If the cookies don't fit, crumble them first and spoon the espresso over the top.
Not at all. The silken tofu blends with the cashews, maple syrup, and vanilla into a smooth, fluffy cream, and the espresso and cocoa carry the flavor.
It needs to chill overnight to set, so make it the day before. Covered in the refrigerator, it keeps for up to 4 days.
What to Serve With Vegan Tiramisu
Enjoy this vegan tiramisu on its own or with vegan chocolate shavings, fresh berries, a drizzle of vegan caramel, or a scoop of vegan vanilla ice cream made in the Ninja Creami. It's also delicious with a banana milkshake or a cup of coffee.
How to Store Vegan Tiramisu
Fridge: Cover it with plastic wrap or move it to an airtight container and refrigerate for up to 4 days.
Freezer: I haven't tested freezing it, since cashew cream can turn a little grainy once thawed. You could enjoy it semi-frozen, though.
If you tried this easy vegan tiramisu or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Dessert Recipes
Easy Vegan Tiramisu
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Ingredients
- 1 ½ cups raw cashews
- Boiling water
- 1 ½ (10-ounce) packages silken tofu drained of excess liquid
- ½ cup maple syrup plus more to taste
- 2 teaspoons vanilla extract
- 1 ½ cups cold espresso
- 2 (5.3-ounce) packages vegan shortbread cookies
- 1 tablespoon unsweetened cocoa powder plus more to taste
Instructions
In a small bowl, add the cashews and enough boiling water to fully cover them. Set aside for 30 minutes (or soak 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.
- Line a 4-cup dish, like a square Pyrex container or a loaf pan, with parchment paper, leaving some overhang.
- One at a time, quickly dip each vegan shortbread cookie 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 over the cookies and spread it evenly.
- Repeat the dipping and layering with the remaining vegan shortbread cookies to form a second layer.
- Spread the remaining vegan mascarpone evenly over the top.
- Lightly dust with cocoa powder, using a small sieve or sifter for best results. Don't overdo it, or the topping may taste bitter.
- Cover and refrigerate overnight to set.
- Slice and enjoy chilled.
Notes
- Soak the cashews well, then blend until completely smooth so there are no lumps.
- Leave some parchment paper hanging over the sides so the tiramisu lifts out easily.
- Taste the cream after blending and add more maple syrup to your liking.
- A quick 1 to 2 second dip is enough, since the cookies keep soaking up espresso as they sit. A longer dip can make them soggy.
- Always check the label on your vegan shortbread cookies, since some shortbread brands are made with butter.
- To double the recipe, use an 8x8-inch baking pan.
Andrea says
Love how simple this tiramisu is to make. So good!
L says
May I ask what brand of shortbread cookies that you used? Thanks:)
Toni says
Thank you for letting me know! The shortbread I originally linked was vegan when I made this recipe, but the product has since changed and now contains butter. I've updated the recipe to call for vegan shortbread cookies instead. I hope you get to try it!
Alyssa says
This looks delicious! Do you have another recommendation for shortbread? Walkers shortbread is not vegan. It has butter in it. Would love to make this if I can find a vegan shortbread!
Toni says
Thank you for letting me know! The shortbread I originally linked was vegan when I made this recipe, but the product has since changed and now contains butter. I've updated the recipe to call for vegan shortbread cookies instead. I hope you get to try it!
Kathleen Harvey says
Walkers shortbread has butter in it.
Toni says
Thank you for letting me know! The shortbread I originally linked was vegan when I made this recipe, but the product has since changed and now contains butter. I've updated the recipe to call for vegan shortbread cookies instead. I hope you get to try it!
Lori says
The link for the short bread is “all butter” - did you mean to link something else? As this is meant to be a vegan dessert.
Andrea says
Hi! Which link are you referring to? The one I'm seeing is linked to Walkers which is vegan 🙂
Michaela Ellison says
Walkers shortbread is not vegan. It contains buttermilk
Toni says
Thank you for letting me know! The shortbread I originally linked was vegan when I made this recipe, but the product has since changed and now contains butter. I've updated the recipe to call for vegan shortbread cookies instead. I hope you get to try it!
Toni says
Thanks so much for flagging this, Lori! When this recipe was published, the shortbread we linked was vegan, but the product has since changed and now contains butter. I've updated the recipe to call for vegan shortbread cookies instead.
Teresa says
You cant call it vegan if all of the ingredients arent vegan. Walkers shortbread is made with butter.
Toni says
Thank you for letting me know! The shortbread I originally linked was vegan when I made this recipe, but the product has since changed and now contains butter. I've updated the recipe to call for vegan shortbread cookies instead. I hope you get to try it!