Easy Vegan Tiramisu
Easy vegan tiramisu using only 5 core ingredients and no cream cheese! This dessert takes only 20 minutes to prepare and is as creamy and delicious as the classic!
Servings: 12
Ingredients
Dairy-free mascarpone
- 300 g firm silken tofu, drained
- ½ - ¾ cup (100-150g) granulated sugar, or caster sugar, to taste (note 1 for sugar-free)
- 2 tablespoons lemon juice, white vinegar or apple cider vinegar (optional)
- 1 teaspoon vanilla extract, (optional)
- Pinch of salt, (optional)
- 2 cups (480g) thick scoopable canned coconut cream, (note 2)
Ladyfinger substitute
- 1 cup (240g) very strong coffee, (note 3)
- 360 g plain sweet vegan-friendly cookies, gluten-free if needed (note 4)
To decorate (optional)
Instructions
To make the dairy-free mascarpone
- Add the tofu, sugar and the optional flavourings to a food processor or high powered blender. Blend until the mixture is smooth and there are no chunks of tofu.
- Add the coconut cream and blend for 1 minute or until the mixture is *just* combined. Be careful to not blend it for too long otherwise the mixture may split.
To assemble the vegan tiramisu
- Set up your kitchen so you have an 8x8 inch baking dish, a bowl of coffee and your sweet cookies.
- Using 1-2 forks or your fingers, dip a cookie in the coffee for 2-3 seconds then quickly transfer to the bottom of your baking dish. Repeat so you have two layers of cookies directly on top of each other (note 4).
- Pour half of the dairy-free mascarpone on the soaked cookies. Smooth the surface with the back a spoon.
- Repeat with the remaining cookies and create one more layer of mascarpone.
- Cover the tiramisu and chill in the fridge for at least 4 hours or overnight.
To serve
- Just before serving, dust the tiramisu with cocoa powder. Cut into 9, 12 or 16 serves and enjoy! Leftovers will keep in the fridge for up to 3 days.
Notes
- You can substitute the cane sugar for coconut sugar, though it will change the color of the mascarpone. If you'd like to use maple syrup, I'd recommend using 260g firm silken tofu, 520g thick coconut cream and 100g maple syrup. Maple syrup makes the cream runnier so the ratios for the mascarpone need to be adjusted so the tiramisu still 'sets'. You can see the texture of the mascarpone in my Instagram video.
- I tested this recipe with Nature's Charm coconut whipping cream (recommended) and conventional brands of canned coconut cream. I haven't tested this recipe with other types of dairy-free whipping cream.
- To make a quick strong coffee, I combined ¼ cup espresso powder and 1 cup of water. If you're not serving the dessert to children, you can also add 2 tablespoons of rum, amaretto, marsala wine or coffee liqueur.
- Digestives or any plain sweet cookie will work well. Surprisingly, crispbread is a great low-sugar option as you can see in my Instagram video. However, I had to add a little sugar to the coffee as crispbread isn't sweet.
- Alternatively, you can create just one layer of coffee-soaked cookies and pour on just ⅓ of the mascarpone to get 3 total layers of soaked cookies/mascarpone.
Nutrition
Calories: 322kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Cholesterol: 6mg | Sodium: 160mg | Potassium: 200mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!