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Completed Easy Vegan Tiramisu on a white surface.
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5 from 1 vote

Easy Vegan Tiramisu

This easy vegan tiramisu layers espresso-soaked shortbread, creamy vegan mascarpone, & cocoa for a decadent, alcohol-free, crowd-pleasing dessert for coffee lovers!
Prep Time40 minutes
Set Time8 hours
Total Time8 hours 40 minutes
Course: Dessert
Cuisine: Italian
Diet: Vegan
Servings: 6
Author: Toni

Equipment

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.