Indulge in the heavenly layers of this Vegan Tiramisu, a delightful twist on the beloved classic Italian dessert. This version showcases the essence of traditional tiramisu while catering to plant-based diets, making it accessible and enjoyable for everyone. Imagine sinking your spoon into layers of coffee-soaked vegan ladyfingers, harmoniously combined with a rich, creamy filling that’s both indulgent and light.
The magic of this vegan version lies in its innovative use of aquafaba, the liquid from canned chickpeas, which beautifully mimics the fluffy texture of traditional mascarpone cheese. Whipped to perfection, aquafaba adds a cloud-like lightness to the filling, making each bite a delightful experience. Paired with the bold flavors of espresso, this dessert is a true celebration of Italian culinary artistry, providing a comforting yet sophisticated treat that’s perfect for impressing guests or enjoying a quiet moment of indulgence.
Not only is this Vegan Tiramisu easy to make, but it also allows you to create a stunning dessert without the need for eggs or dairy. The simplicity of the recipe ensures that anyone can whip up this show-stopping dish in their own kitchen. With just a handful of ingredients, you’ll have a dessert that captures the hearts of both vegans and non-vegans alike.
Dust the top with cocoa powder for a classic finish and serve chilled for the ultimate refreshment. Whether it’s a special occasion or simply a treat for yourself, this Vegan Tiramisu is sure to elevate your dessert game to new heights. Experience the bliss of Italian desserts with a compassionate twist, and savor the flavors of this delightful vegan creation!
Ingredients
For the Ladyfingers:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup almond milk (or any plant-based milk)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 ½ cups raw cashews (soaked for at least 4 hours)
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
For Assembly:
- 1 ½ cups strong brewed coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- Unsweetened cocoa powder for dusting
Instructions
- Make the Ladyfingers:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine almond milk, vegetable oil, and vanilla extract. Mix wet ingredients into dry ingredients until smooth.
- Spread the batter onto the prepared baking sheet in a thin layer. Bake for 15–20 minutes, or until lightly golden. Let cool before cutting into finger shapes.
- Prepare the Cream Filling:
- Drain and rinse soaked cashews. In a blender, combine cashews, maple syrup, lemon juice, and vanilla extract until smooth.
- Open the chilled coconut milk and scoop out the solid cream into a mixing bowl. Whip it until fluffy using an electric mixer.
- Fold the cashew mixture into the whipped coconut cream until well combined.
- Assemble the Tiramisu:
- In a shallow dish, mix brewed coffee with coffee liqueur if using.
- Dip each ladyfinger briefly in the coffee mixture and layer them in a serving dish.
- Spread half of the cream filling over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining cream filling.
- Chill:
- Cover and refrigerate for at least 4 hours, preferably overnight to allow flavors to meld.
- Serve:
- Before serving, dust with cocoa powder. Slice and enjoy your delicious Vegan Tiramisu!
Tips for Success
- Soaking Cashews: Make sure to soak cashews long enough for a creamy texture; overnight is best if you have time.
- Coffee Strength: Use strong coffee for better flavor; espresso works great if you have it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days.
This Vegan Tiramisu is sure to be a hit with its rich flavors and creamy texture—enjoy this indulgent dessert without any animal productt.
