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A slice of vegan tiramisu on a speckled plate with the rest of the tiramisu behind it.
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5 from 1 vote

Easy Vegan Tiramisu

This easy vegan tiramisu layers espresso-dipped vegan shortbread cookies, a fluffy silken tofu and cashew cream, and cocoa for a decadent, alcohol-free dessert every coffee lover will love!
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 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).
    Soaked cashews in a white bowl.
  • 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.
    Blended cashew and silken tofu cream in a high-speed blender.
  • 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.
    Espresso-dipped shortbread cookies lined up in a parchment-lined loaf pan next to a jug of espresso and a plate of cookies.
  • Spoon half of the vegan mascarpone over the cookies and spread it evenly.
    A smooth layer of vegan cream spread over the cookies in the loaf pan, with espresso and cookies beside it.
  • Repeat the dipping and layering with the remaining vegan shortbread cookies to form a second layer.
    A second layer of shortbread cookies in the parchment-lined loaf pan, with a blender of cream beside it.
  • 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.
    A whole vegan tiramisu dusted with cocoa on parchment, with a sieve of cocoa powder behind it.
  • Cover and refrigerate overnight to set.
  • Slice and enjoy chilled.
    A slice of vegan tiramisu on a speckled plate with the rest of the tiramisu behind it.

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.