Easy Vegan Tiramisu

picture of a slice of tiramisu on a white plate with a black fork leaning on the plate.

This easy vegan tiramisu recipe captures the essence of the classic Italian treat with its rich coffee aroma and decadent layers. Plus, it's made with common ingredients for a hassle-free, quick dessert.

5 from 1 vote

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Prep Time 10

Chill Time 6

Total Time 6 10

Course dessert

Cuisine Italian, Vegan

Servings Servings

Calories 231 kcal

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

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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.

Video

Notes

For more ways to soak cashews that don't take overnight, see Guide to Soaking Cashews.

I recommend refrigerating 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.

You can use many types of vegan cookies for this dessert. I often use Graham crackers (with no honey), Biscoff Cookies, or a vegan shortbread cookie like the Lorna Doone brand. If you’re using Graham crackers, just give them a quick dip in the coffee to avoid them getting overly soft—still tasty, but easily get mushy. I also like to double up on the Graham crackers since they’re pretty thin.

I'm partial to Lindt Oat Chocolate Bars. 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.

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.

Nutritional info is only an estimate.

Nutrition

Keywords easy, holidays, quick

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