You Won’t Believe This Vegan Tiramisu Exists (And It’s Ridiculously Good)

Tiramisu without eggs, dairy, or guilt? Sounds like a scam, but trust me—it’s not. This vegan tiramisu slaps so hard, even your non-vegan friends will question their life choices.

No weird ingredients, no sad compromises, just layers of coffee-soaked goodness and creamy filling that’ll make you forget the original. Why settle for less when you can have everything? Let’s get to it.

Why This Vegan Tiramisu Recipe Works

Most vegan desserts taste like cardboard with a side of regret.

Not this one. The magic lies in cashew cream and coconut whipped cream—creamy, rich, and stupidly easy to make. The coffee-soaked ladyfingers?

Perfectly balanced, not soggy, not dry. And the cocoa dusting? Chef’s kiss. It’s the dessert you’ll pretend to share but end up hoarding.

Ingredients You’ll Need

• For the cream layer: Raw cashews (soaked), coconut cream, maple syrup, vanilla extract, lemon juice.
• For the coffee dip: Strong brewed coffee, almond milk, vanilla extract.
• For assembly: Vegan ladyfingers (or sponge cake), cocoa powder, dark chocolate shavings (optional, but highly recommended).

Step-by-Step Instructions (No PhD Required)

1. Soak the cashews: Dump 1.5 cups of raw cashews in hot water for 20 minutes. Drain. (Pro tip: Boil them for 10 minutes if you’re impatient.)
2. Blitz the cream: Throw soaked cashews, 1 cup coconut cream, ¼ cup maple syrup, 1 tsp vanilla, and 1 tbsp lemon juice into a blender.

   Blend until smooth. Taste. Try not to eat it all with a spoon.

3. Prep the coffee bath: Mix 1 cup strong coffee, ½ cup almond milk, and 1 tsp vanilla in a shallow dish.
4. Assemble like a boss: Dip ladyfingers into the coffee mix for 2 seconds (no longer!).

   Layer them in a dish, spread half the cream, repeat. Chill for 4 hours. Dust with cocoa before serving.

How to Store This Masterpiece

Cover it tightly and refrigerate for up to 3 days.

Freezing? Sure, but the texture might get a little weird. IMO, just eat it.

Life’s short.

Why You Should Make This Immediately

It’s vegan, but no one will care because it’s delicious. No cholesterol, no dairy-induced naps, and it’s packed with plant-based goodness (cashews = protein, FYI). Plus, it’s idiot-proof.

Even if you burn water, you can handle this.

Common Mistakes to Avoid

• Over-soaking the ladyfingers: They’ll turn to mush. Two seconds in the coffee. That’s it.
• Using unsoaked cashews: Your blender will cry, and your cream will be gritty.

  Soak them.

• Skipping the chill time: Patience, grasshopper. It needs time to set.

Swaps and Subs (Because Life Happens)

• No cashews? Try silken tofu or almond butter (adjust sweetness).
• Allergic to coconut? Oat cream works, but it’ll be less thick.
• Hate coffee? Use chai tea or hot chocolate. (But also, why?)

FAQs (Because You’re Curious)

Can I make this gluten-free?

Absolutely. Use gluten-free ladyfingers or swap in gluten-free sponge cake.

Just don’t tell the gluten it’s missing.

How do I know if my coconut cream is thick enough?

Chill the can overnight. Scoop out the solid part. If it’s runny, you’re doomed (or just use less liquid in the recipe).

Can I use store-bought vegan whipped cream?

Sure, but it won’t be as rich.

Homemade is cheaper and tastes better. Laziness is a choice.

Why lemon juice in the cream?

It cuts the sweetness and mimics the tang of mascarpone. Science, baby.

Final Thoughts

This vegan tiramisu isn’t just a “good for vegan” dessert—it’s a knock-your-socks-off masterpiece.

Make it, devour it, and watch skeptics beg for the recipe. And if you mess up? Who cares.

It’s dessert, not rocket science. Now go forth and caffeinate your face.