A decadent, dairy-free take on the classic Italian dessert! Layers of coffee-soaked ladyfingers, creamy cashew-coconut mascarpone, and a dusting of cocoa powder—all 100% plant-based.
Ingredients:
For the Vegan Ladyfingers (or Store-Bought Option):
(Skip if using store-bought vegan ladyfingers!)
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1 cup (120g) all-purpose flour
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½ cup (50g) almond flour
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¼ cup (50g) granulated sugar
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1 tsp baking powder
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½ tsp vanilla extract
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½ cup (120ml) almond milk
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1 tbsp apple cider vinegar (for “buttermilk” effect)
For the Coffee Soak:
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1 cup (240ml) strong brewed coffee (cooled)
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2 tbsp maple syrup or agave
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1 tbsp coffee liqueur (optional)
For the Vegan Mascarpone Cream:
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1 ½ cups (180g) raw cashews (soaked overnight)
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½ cup (120ml) coconut cream (from a chilled can)
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¼ cup (60ml) maple syrup
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1 tsp vanilla extract
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1 tbsp lemon juice (for tang)
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Pinch of salt
For Topping:
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Cocoa powder (for dusting)
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Dark chocolate shavings (optional)
Instructions:
1. Prep the Vegan Ladyfingers (If Homemade):
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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Mix almond milk + apple cider vinegar; let sit 5 mins to curdle.
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Whisk dry ingredients (flour, almond flour, sugar, baking powder). Add wet ingredients (vanilla + almond milk mixture).
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Pipe into finger-shaped strips (~3 inches long). Bake 12-15 mins until golden. Cool.
2. Make the Coffee Soak:
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Mix cooled coffee + maple syrup + liqueur (if using).
3. Blend the Mascarpone Cream:
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Drain soaked cashews. Blend with coconut cream, maple syrup, vanilla, lemon juice, and salt until ultra-smooth.
4. Assemble the Tiramisu:
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Dip ladyfingers briefly into coffee soak (don’t oversoak!). Layer in a dish.
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Spread half the cream over ladyfingers. Repeat layers.
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Chill 4+ hours (or overnight) to set.
5. Serve:
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Dust with cocoa powder and chocolate shavings.
Why You’ll Love It:
✅ Rich & creamy without dairy—thanks to cashews and coconut.
✅ Perfect texture—soft but not soggy.
✅ Customizable—add vegan whipped cream for extra fluff!
Tip: For nut-free, use silken tofu + sunflower seed butter instead of cashews.