Vegan Tiramisu Recipe
A lush vegan take on classic tiramisu—creamy layers, bold coffee flavor, and all the indulgence, minus the eggs and dairy!
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Why I’m Obsessed with This Vegan Tiramisu
I’ve spent years chasing the perfect plant-based dessert, and this vegan tiramisu really hits all the right notes for me. Whether you’re a committed vegan or looking to try something new, this recipe will make you forget the original classic even exists.
What stands out? The combination of creamy cashew filling and rich coffee-soaked ladyfingers captures the very soul of tiramisu. No eggs, no dairy, nothing is missing.
I love especially how the coconut cream combines with cashews to mimic that well-known mascarpone sensation. What you serve the dessert in is important, and these layers look amazing served in a glass dish.
If you’re looking for reasons to whip this up in your own kitchen, let me give you my personal favorites:
- Plant-based indulgence that rivals the original in flavor and texture.
- Impressive enough for dinner parties, yet easy enough for a night in alone.
- The balance of bitterness from the coffee, nutty creaminess, and dark cocoa powder is next level.
Don’t forget the garnish. Chocolate shavings and a dusting of cocoa make it feel authentically Italian, and chilling overnight brings perfection to each bite. Trust me, this vegan tiramisu is the real deal—one bite and you’ll keep coming back for more.
Decadent Vegan Tiramisu
A plant-based tiramisu featuring coffee-soaked ladyfingers and creamy cashew-coconut filling for a perfectly indulgent dessert.
Ingredients
Instructions
- 1
Prepare the Cream: In a blender, combine soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy.
- 2
Mix Coffee: In a shallow dish, combine the brewed coffee and coffee liqueur, if using.
- 3
Assemble Layers: Quickly dip each ladyfinger into the coffee mixture, ensuring they soak without becoming too soggy. Layer half of the soaked ladyfingers in the bottom of a serving dish.
- 4
Add Cream: Spread half of the cashew cream mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and top with the remaining cream.
- 5
Chill: Refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld.
- 6
Serve: Before serving, dust with cocoa powder and garnish with dark chocolate shavings for an added touch.
Notes
Make sure to use full-fat coconut cream for the richest filling.
Soaking the cashews longer results in a silkier cream.
Tiramisu tastes best after chilling overnight to allow flavors to develop.
Use a sharp knife to cut clean slices for serving.
Nutrition Facts
Serves: 8 servings
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
While cashews provide creaminess, you can try macadamia nuts or blanched almonds, though the flavor and smoothness may differ slightly.
Many vegan ladyfingers contain wheat, so check for certified gluten-free options or use gluten-free vegan sponge cake if needed.
Yes! Tiramisu is actually better when made a day ahead to allow the flavors to meld and the cream to set.
It’s best within 2-3 days when stored cooled and covered.
Use slices of vegan sponge cake or homemade gluten-free cookies as a substitute.
