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Vegan Tiramisu

An indulgent, creamy, and easy-to-make dessert that's entirely plant-based. This Vegan Tiramisu layers coffee-soaked cake fingers with rich cashew cream, dusted with cocoa for a delightful finishing touch.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the vegan tiramisu
  • 24 pieces Vanilla cake fingers Store-bought or homemade
  • 1 cup Boozy coffee (coffee liqueur or your favorite similar spirit) Choose your preferred coffee liqueur
  • 1 cup Cashew cream (made from soaked cashews, coconut cream, and vanilla extract) Blend soaked cashews, coconut cream, and vanilla until smooth
  • 2 tablespoons Cocoa powder For dusting
  • 1/2 cup Sweetener (like maple syrup or agave) Adjust sweetness to taste

Method
 

Preparation
  1. Prepare the vanilla cake fingers and let them cool completely.
  2. Brew your favorite coffee and mix it with your chosen alcohol to soak the cake fingers.
  3. Make the cashew cream by blending the soaked cashews, coconut cream, and vanilla extract until smooth.
Assembly
  1. Dip each cake finger into the coffee mixture and layer them in a serving dish.
  2. Spread a heavenly layer of cashew cream over the cake fingers.
  3. Repeat the layers until you've used up all your ingredients, finishing with a layer of cashew cream on top.
  4. Dust the surface with cocoa powder for that classic touch.
Cooling
  1. Refrigerate for several hours or overnight to let those flavors meld together.

Notes

To serve, present in a beautiful glass dish and garnish with a sprig of mint or fresh berries. Store covered in the fridge for 3-5 days or freeze for up to a month.