Tiramisu is an Italian dessert made of several layers of cheese and ladyfingers alternated. Traditionally, the ladyfingers are soaked in espresso while the cheese is usually a decadent mascarpone cheese mixed with eggs and sugar. Our vegan Tiramisu recipe will feature all these but in their vegan counterparts. And if you’re tired of using cashew nuts try our vegan cheese cream recipe instead, or buy vegan cheese cream from your local groceries. Let’s get started.
- 4 shots espresso
- 2 tablespoons coffee liqueur, rum, brandy, or Kahlua (or any alcohol you prefer but this is optional)
- 2 cups cashew nuts – Parboil until tender (10 minutes or so)
- 1/4 cup coconut or Almond milk or any non-dairy milk you prefer.
- Agave nectar
- Vanilla extract (optional)
- Coconut cream
- Vegan sponge cake
- Cocoa powder to garnish
Mix the espresso with alcohol and taste. If it’s too strong for you, dilute with water. Keep aside.
To make the vegan cheese alternative, puree the cashew nuts with non-dairy milk. Add agave nectar to sweeten and vanilla extract for the flavor.
For the whipping cream, use coconut cream. Whip it for a few minutes until it forms soft peaks. If it’s too hard, soften it with a little coconut milk or just water.
To make the ladyfingers, cut a vegan sponge cake into even strips. In my case, I cut them in uniform round shapes because my serving bowls are circular. Just play around with what you have. You can even cut the cake in square blocks. You don’t necessarily have to cut into strips.
Now combine the cashew nuts mixture with your whipped cream, fold in gently, and set aside.
Time to Assemble the Vegan Tiramisu
Dip the sponge cake in the espresso mixture and layer them neatly in your serving bowls. Evenly spread the cashew nuts and whipped cream mixture. Repeat this process one more time and put the tiramisu in your fridge to set.
Sprinkle evenly with cocoa powder, garnish with your favorite berries (I love raspberries) and any herb, and serve while cold.
If you don’t have an espresso machine, you can use instant espresso powder. Alternatively, use any strong coffee you like but not too strong, because it can be overpowering. You can also use vegan match latte instead and enjoy its numerous health benefits.
Do not soak the cake for too long in the espresso mixture. They will become soggy. You still need their crunchiness in the end. Just dip them for a second to coat them evenly. Alternatively, layer them in the serving bowls and brush gently with the mixture.
Make this dessert a day in advance. You have to let it sit in the fridge overnight at least before serving (the longer, the better).
Sprinkle the cocoa powder just before serving. If you sprinkle earlier, it might turn into a paste.
So there you have it. Try this vegan tiramisu recipe and let us know what you think.