The Best Vegan Tiramisu

Slice of Vegan Tiramisu on a plate with chocolate curls on top.

5 from 2 votes

Get ready for a dessert that's pure decadence! This vegan tiramisu is made with layers of coffee-soaked vegan ladyfingers and sweet cashew cheese blended with whipped coconut cream. It's absolutely heavenly and you'd never guess it was dairy-free.

Prep Time25

Soak Time + Chill Time8

Total Time8 25

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 497kcal

Author: Alissa Saenz

Ingredients

1 ½ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
⅓ cup maple syrup
2 tablespoons unsweetened non-dairy milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
½ teaspoon salt
2 (13.5 ounce/400ml) cans coconut cream, chilled overnight in the fridge (Note 1)
36 vegan ladyfingers (Note 2)
1 ½ cups espresso or very strong coffee
2 tablespoons coffee liqueur, optional
½ teaspoon ground cinnamon, optional
1 tablespoon unsweetened cocoa powder, or as needed

US Customary - Metric

Instructions

Place the cashews, maple syrup, milk, lemon juice, vanilla, and salt into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
Open the cans of coconut cream and drain off the liquid. Transfer the remaining solid portion to a large mixing bowl.
Use an electric mixer at high speed to whip the coconut cream until light and fluffy, about 1 minute.
Add the cashew mixture to the bowl with the coconut cream. Fold in the cashew mixture using a spatula.
Place the espresso into a small bowl. Add the coffee liqueur, if using.
One at at time, dip half of the ladyfingers in the expresso mixture, then arrange them in the bottom of a 9 x 13 baking dish.
Spread half of the coconut cream mixture over the ladyfingers.
Dip each of the remaining ladyfingers in the espresso mixture, then arrange them over the coconut cream layer.
Spread the remaining coconut cream mixture over the top layer of ladyfingers.
Sprinkle the cinnamon (if using) over the coconut cream mixture, followed by the cocoa.
Cover the dish and refrigerate the tiramisu until set, about 4 hours.
Slice and serve.

Notes

If the coconut cream has been stored in a warm area or you can hear sloshing when you shake it, you may need to chill it for a full 24 hours.
Store bought vegan cookies, or thin strips of vegan vanilla cake can be substituted for ladyfingers if you don't feel like making them. Denser cookies may need a bit longer of a dip in the espresso mixture.

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