The vegan tiramisu caught my attention right away. Creamy, coffee-soaked, and completely plant-based, it looked too good not to try. I gave it a few of my own twists to make it even simpler and more family-friendly. The result is a light, dairy-free dessert that feels special but comes together with ease. Let’s tuck in.
Table of Contents
My Take on the Vegan Tiramisu Recipe
How I discovered vegan tiramisu
When I first came across the plant-based tiramisu on Instagram, it instantly caught my eye. The dessert appeared irresistibly smooth and rich, despite being entirely dairy-free. I saved the reels of recipe, and within days I had cashews soaking in preparation.
Bringing it into my own kitchen
I followed vegan idea but added a few touches that suit our pantry and pace. A little maple for depth, pantry-friendly ladyfingers, and an easy layering method. Oliver (My son) had the first spoonful before I even finished, and his smile said it all. This version feels like something we’ll be making often.
Recipe
PrintVegan Tiramisu (Plant-Based)
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vegan tiramisu is a creamy plant-based dessert made with soaked cashews, coconut cream, and rich espresso flavor. Easy to prep, no dairy, and perfect for sharing.
Ingredients
- 1 cup (150g) raw cashews (soaked overnight)
- 1/2 cup (120ml) coconut milk (from the can)
- 3 tablespoons (45ml) maple syrup
- 1 teaspoon (5ml) vanilla extract
- 1 can (13.5 oz or 400ml) premium coconut cream, chilled overnight
- 1 cup (240ml) strong brewed espresso or instant coffee
- 1 packet ladyfingers
- 1 tablespoon (7g) cocoa powder (for dusting)
For the coffee soak:
- 2 tablespoons (10g) instant coffee
- 1 cup (240ml) hot water
- Optional: 1/2 teaspoon (2.5ml) vanilla extract or a dash of maple syrup
Instructions
- Blend the soaked cashews, coconut milk, maple syrup, and vanilla until smooth.
- Gently fold in the chilled coconut cream.
- In a bowl, mix brewed coffee or instant coffee soak.
- Line a dish with a layer of vegan ladyfingers.
- Spoon over half of the coffee soak.
- Spread half of the cream mixture.
- Repeat with another layer of ladyfingers, coffee, then cream.
- Dust with cocoa powder using a fine sieve.
- Cover and refrigerate for at least 3 hours or overnight.
Notes
- You can substitute almond cream for coconut milk if needed.
- Adjust maple syrup to taste.
- Chill overnight for best texture.
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Category: Dessert
- Method: No-bake
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 30mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
How I Make Vegan Tiramisu at Home
What goes into a good plant-based tiramisu
The base of this plant-based tiramisu relies on soaked cashews and full-fat coconut cream. The addition of maple syrup and vanilla transforms the blend into something remarkably velvety and rich. I like to use canned coconut cream that’s been chilled overnight. This gives it a firm texture that’s perfect for layering. For the soak, I use a strong brew of instant coffee with a splash of vanilla. It brings that deep flavor without needing any liqueur.
My go-to ingredient swaps and tips
Instead of traditional ladyfingers, I use a packet of vegan-friendly ones I grab from our local shop. Just double-check the label to make sure they suit your needs. If I don’t have coconut milk on hand, almond or oat cream can step in, though the flavor will be slightly lighter. I keep the sweetness balanced with just three tablespoons of maple syrup, but you can add more if you like it sweeter. One of my favorite parts is dusting the top with cocoa powder right before serving, it gives it that classic tiramisu look.
This recipe fits right into the easy dessert section of our home kitchen, just like my matcha tea tiramisu does when I want something a little different. You can also find other fuss-free ideas in my no-bake category if you’re after more inspiration.
Ingredient | Amount | Purpose |
---|---|---|
Raw cashews | 1 cup (150g) | Creamy base |
Coconut milk | 1/2 cup (120ml) | Blending liquid |
Maple syrup | 3 tbsp (45ml) | Natural sweetener |
Coconut cream | 400ml (chilled) | Main cream texture |
Strong espresso | 1 cup (240ml) | Coffee soak |
Vegan ladyfingers | 1 packet | Layering base |
Assembling the Vegan Tiramisu the Easy Way
Step-by-step layering for the perfect bite
To build this vegan tiramisu, I start by lining a small dish with a layer of vegan ladyfingers. I quickly dip each one into the coffee mixture, just enough to soften without getting soggy. Then I spoon over half the cashew-coconut cream and gently smooth it out. I repeat the layers once more, finishing with the rest of the cream. A final sprinkle of cocoa powder provides the perfect finishing detail.
Let it rest and serve it right
I always refrigerate it for at least three hours, though overnight is even better. It sets to the perfect consistency while all the flavors meld harmoniously. I like to serve it in neat squares with a little extra cocoa on top. Sometimes I’ll add a sprinkle of crushed nuts or shaved chocolate for a bit of contrast. This dessert reminds me of my mum’s fridge cakes that sat overnight before slicing, just like my no-bake summer treats that come together with simple prep.
If you love fuss-free desserts that feel like a little celebration, this one is for you. It’s become a quiet favorite at our house, especially on weekends when everyone’s craving something chilled and comforting.
Tips to Make Vegan Tiramisu Even Better
Make-ahead and storage notes
The great thing about vegan tiramisu is that it gets better with time. I usually make it the night before we plan to eat it. Stored in the fridge, it holds up beautifully for up to three days. Just keep it covered to protect the texture & flavour. If you’re serving it at a gathering, I recommend prepping in a pretty glass dish so the layers peek through. I’ve also made this in individual jars when we’ve had guests over, and they always look lovely on the table.
Small tweaks that make a difference
Sometimes I add a tiny pinch of sea salt to the cream mixture to bring out the flavors more. If you’re after a slightly tangier finish, a spoonful of plant-based yogurt folded into the cream layer works surprisingly well. When my daughter Ella wanted something a little extra, I sprinkled some cinnamon along with the cocoa powder on top. She now insists it’s the “fancy version.” You could even layer in some berries or shaved dark chocolate if you’re feeling creative.
For more dessert ideas that work well for family nights and small celebrations, take a peek at the other chilled desserts in the no-bake collection. There’s always something worth tucking into.
Final Thoughts
I’m so glad I gave the vegan tiramisu recipe a try. It’s proof that plant-based desserts can feel indulgent without being complicated. With a handful of ingredients and a few easy steps, you can recreate this layered treat that’s been loved across kitchens and screens alike. My family asks for it more than I expected, especially after weekend dinners. If you’ve been curious about trying a dairy-free dessert that still feels like a treat, this one is worth making. It’s creamy, coffee-soaked, and made to be shared. I hope you and your family enjoy it as much as we have.
Tuck in and enjoy every bite.
For more dessert recipes follow me on Pinterest.
FAQs About Plant-Based Tiramisu
Is vegan tiramisu possible?
Yes, absolutely. This tiramisu recipe is a great example of how creamy, indulgent tiramisu can be made without any dairy or eggs. Ingredients like soaked cashews, coconut cream, and maple syrup come together to create the same luscious texture and flavor we all love.
What can I replace eggs with in tiramisu?
In this recipe, there’s no need for eggs at all. The soaked cashews and chilled coconut cream work together to mimic the rich filling you’d usually get from egg yolks. It’s smooth, stable, and holds up well once chilled.
What is veg tiramisu made of?
Most plant-based tiramisu versions, including my tiramisu recipe, are built with soaked nuts or dairy-free cream bases, vegan ladyfingers, and strong brewed coffee. This version uses coconut milk, maple syrup, and cashews to create the cream layers without compromising on flavor or texture.
What is an alternative to mascarpone for tiramisu?
For a vegan tiramisu like this one, cashews blended with coconut cream serves as an excellent mascarpone substitute. The result is just as creamy and satisfying. Some people also use dairy-free cream cheese or blended silken tofu as alternatives, but I prefer the nut-based version for its richness.