Make this easy, no-bake easy vegan tiramisu recipe. Instead of your typical egg and dairy mascarpone cream, opt for vegan mascarpone and trade ladyfingers for coffee-soaked vegan cookies. I made this all sorts of untraditional, but trust me, it's delish and as uncomplicated as can be!
This is not meant to be a super sweet dessert, but it is meant for those moments when you crave indulgence but are short on time and want a simple and convenient approach to a dairy-free tiramisu.
Growing up in a Cuban family, tiramisu wasn't exactly a staple dessert, but it somehow earned a spot at our gatherings, right alongside flan (which I now make vegan flan). It makes perfect sense though-we do love our coffee
This recipe may not be traditional, but it's got all the classic flavors - just without the dairy, eggs, or judgment from your Italian grandmother. I really should call this 'Easy Vegan Tiramisu-ish'.
But don't worry, you'll still savor the coffee-infused layers of cookies and a homemade vegan mascarpone cream, dusted with a sprinkling of cocoa powder and chocolate, in this reinvented classic with just a few easy steps.
It requires minimal time in the kitchen, and the rest is simply letting things chill in the fridge. It's also great to make ahead of time. But first...
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About Tiramisu
I know, I know-why do bloggers have these "about" sections? I don't like them much either, but hey, here's something I thought was interesting: It's a relatively "young" Italian dessert from the 60s or 70s, packed with coffee-soaked ladyfingers, mascarpone, cocoa, and sometimes a dash of liquor-basically a mood booster in dessert form.
It means "pick me up," probably because it's loaded with coffee and sugar to give you that sweet buzz.
"Tiramisu" is pronounced "tee-rah-mee-SOO" (put that Italian flair on the last syllable). It's perfect for holidays, date nights, or when you need an excuse to treat yourself.
Does This Vegan Tiramisu Taste Like Traditional Tiramisu?
You know I like to set expectations upfront, just like I do with my recipes for vegan Spanish paella, tempeh bacon, vegan jackfruit quesadillas, vegan chocolate fondue, and vegan jackfruit nachos, to name a few.
So here is the quick answer. You won't completely fool everyone, but this vegan tiramisu still nails the essence of the classic.
Longer answer: With coffee-soaked Biscoff or shortbread cookies instead of ladyfingers and a luscious vegan mascarpone, it hits all the right notes-rich, creamy, and indulgent. The familiar coffee-cocoa combo is there, but the slight twist makes it uniquely delicious while keeping it plant-based. It's the kind of dessert that surprises and delights, even if it doesn't exactly mimic the original. Let me know in the comments what you think of my analysis.
Ingredients
These are the ingredients you'll need in this comprehensive picture for both the vegan mascarpone and the tiramisu. See the recipe card for quantities.
- Coffee: I buy a small bottle of the cold brew Starbucks coffee sold at the grocery store for convenience. You can use any strong brewed coffee but just make sure it is cooled before using.
- Cookies: I can't seem to find vegan ladyfingers unless I make them from scratch, and I wanted this recipe to be easy. So, instead, you can use all sorts of vegan cookies. I sometimes use Graham crackers (with no honey) but my favorites are Biscoff Cookies, or a vegan shortbread cookie like the Lorna Doone brand. Tip: If using the Graham crackers, make the dip in the coffee a quick soak, or they will get too soggy - still delicious but a little too soft.
- Chocolate: I'm partial to the Lindt Oat Chocolate Bars. That's my Amazon affiliate link, but I don't expect you to want to buy 10 of them - it's just for reference. They are vegan and are sold in supermarkets and even convenience stores like CVS and Walgreens. Shaving the chocolate adds a special touch to the top.
- Whipped Topping: My go-to for a plant-based whipped topping is CocoWhip, which comes in a tub. You'll usually find it in the freezer section, often near the frozen fruit and alongside traditional whipped topping tubs.
- Coconut Cream: I use coconut cream for the mascarpone in this tiramisu. Make sure to purchase the cream and not the coconut milk.
How To Make An Easy Vegan Tiramisu
Here is the process in pictures. See the recipe for details and more details on the dessert.
Step 1: Make the Vegan Mascarpone - Blend the softened cashews, the thick part of the coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy.
Step 2: Add Whipped Topping - Transfer the mascarpone to a bowl. Incorporate the whipped topping by gently folding it in. Refrigerate the mixture for about 2 hours.
Step 3: Prepare the Coffee Mixture - In a shallow dish, mix together brewed coffee, coffee liqueur (if using), and maple syrup to create the soaking liquid.
Step 4: Soak the Cookies - Briefly soak each cookie in the coffee mixture for ~10 seconds. They should be damp but not soggy, as they will soften further under the mascarpone. Arrange a layer at the bottom of your serving dish, cutting them to fit if needed.
Step 5: Add Mascarpone - Spread ⅓ of the vegan mascarpone over the crackers.
Step 6: Repeat - Repeat the process with two more layers of soaked graham crackers and vegan mascarpone, finishing with mascarpone on top.
Step 7: Add Cocoa - Dust the top layer with unsweetened cocoa powder using a fine sieve.
Step 8: Add Grated Chocolate - Add some grated vegan chocolate over it for extra flair. Refrigerate the assembled tiramisu for at least 4-6 hours, preferably overnight.
Top Tips
- Refrigerate the can of coconut cream to separate the solid cream from the liquid easily. Freezing isn't ideal, making the cream too hard to scoop out.
- While you don't need to use alcohol in tiramisu, many versions of the traditional use alcohol. I prefer this recipe without the liqueur, but if you want to add some, Marsala wine or rum works great. You can also substitute it with a coffee liqueur like Kahlua or a vegan-friendly option, such as Amaretto or Baileys Almande. Brandy or cognac does the trick for those who enjoy a warm, rounded flavor.
- I love using Lorna Doone shortbread cookies for tiramisu. They hold up well to the soaking and add a nice texture to the layers.
- Depending on the type of cookie you use, thinner ones should be soaked for just a few seconds to avoid getting too soggy. For thicker cookies like shortbread, a soak of about 10 seconds works well.
Equipment
- I use a standard loaf pan like this one for this recipe. For full disclosure, this is an affiliate link, but it is not the exact one I have. Mine is a bit smaller (6 ¾ x 4 ½). It fits three Lorna Doone cookies perfectly across and four down. Any loaf pan will do.
- I use a high-speed blender to make the mascarpone as smooth and creamy as possible. The tamper is my secret weapon, helping to push down the ingredients and ensure everything blends to a silky perfection.
Storage
- Refrigeration: Place your tiramisu in an airtight container or tightly cover the dish with plastic wrap. Store it in the refrigerator for up to 3-4 days. The flavors will meld together even better as it sits, but make sure to consume it within this time for optimal freshness. Also, the longer it sits, the softer the cookies will get, especially thinner ones, so try to enjoy it within a few days for the best texture.
- Freezing: If you want to freeze vegan tiramisu, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 1 month. Before serving, let it thaw in the refrigerator for several hours or overnight.
Serving Suggestions
- Classic Presentation: Serve the tiramisu chilled in individual portions or as a whole dish, dusted with cocoa powder and chocolate shavings just before serving for that iconic look. You can also top it with some crushed cookies for some crunch.
- Coffee Pairing: Enjoy with a freshly brewed espresso or a cup of dairy-free cappuccino to enhance the coffee flavors in the tiramisu.
- Holiday Favorite: This vegan tiramisu makes for a standout dessert after a holiday celebration that can include Vegan Scalloped Potatoes, Vegan Corn Casserole, and Butternut Squash Carrot Soup. Add a sprinkle of cinnamon or crushed peppermint on top to give it a festive touch.
- Light and Simple: Serve on its own with a sprig of fresh mint for a clean and refreshing finish.
Recipe FAQS
Yes. Tiramisu saves well. Just assemble it and let it chill in the fridge for the flavors to meld together. As a matter of fact, if you let it chill overnight it's even more delicious as the cookies have softened more and the flavors have melded.
Before you dig into that tiramisu, make sure it's had at least 4-6 hours to chill-this helps the flavors meld and makes slicing easier. Traditional pieces are usually 2x2 or 3x3 inches, but feel free to go smaller or larger. Ideally, you cut along the cookies and lift slices carefully with a fork, keeping all the layers intact.
Yes. The classic tiramisu is built on mascarpone (sometimes whipped cream), so it's full?on dairy.
More Delicious Vegan Desserts
Got a minute? I'd love for you to dive into the comments and rate this Easy Vegan Tiramisu. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Vegan Tiramisu
Equipment
Ingredients
For the Vegan Mascarpone
- 1 cup raw cashews soaked overnight or quick-soaked (see notes)
- ½ cup full-fat coconut milk or cream refrigerated overnight (see notes)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup plant-based whipped topping like CocoWhip
For the Tiramisu
- ½ cup strong brewed coffee or espresso cooled (see note)
- 2 tablespoons coffee liqueur optional
- 1 tablespoon maple syrup
- 1 box shortbread cookies or Biscoff cookies see notes
- unsweetened cocoa powder for dusting
- grated vegan chocolate for garnish
Instructions
- Make the Vegan Mascarpone: In a blender, combine soaked cashews, ½ cup of the solid cream from the top of the coconut cream can (leaving the watery part behind), maple syrup, lemon juice, and vanilla extract. You will need a tamper stick to push everything down. Blend until it's smooth and creamy. Transfer to a bowl and fold in the whipped topping gently. Refrigerate for about two hours. Remove from the fridge when you are ready to make the layers of the tiramisu.
- Prepare the Coffee Mixture: In a small shallow dish, mix the brewed coffee, coffee liqueur or rum (if using), and maple syrup.
- Dip the Cookies: Dip each cookie briefly in the coffee mixture. Depending on the thickness of the cookie, I suggest 10 seconds if you want them soaked but not soggy.
- Layer the Bottom: Layer-soaked crackers on the bottom of your serving dish. I use a loaf pan that is 6 ¾ x 4 ½ inches, but any loaf pan or similar-sized pan will do.
- Add the Mascarpone: Spread one-third of the vegan mascarpone over the crackers and shake the dish to get it between the cracks if necessary.
- Build More Layers: Add two more layers of soaked cookies and top with the mascarpone topping.
- Dust and Chill: The last layer should be the mascarpone. Give it a good dusting of unsweetened cocoa powder and grate some chocolate over the top. Let it chill in the fridge for at least 4-6 hours - the longer, the better.
- Serve: To serve tiramisu after it's chilled, slice it into squares or rectangles and use a fork to carefully lift each piece, ensuring all the layers stay intact.
Emily says
This was a great idea. I never find vegan ladyfingers so this worked out great. Everyone loved it.
Regi Pearce says
Wonderful! So happy to hear that.