You Gotta Try This Vegan Tiramisu

"This vegan tiramisu is simply delicious, it tastes just like the traditional version. We loved it so much! Thank you Carlo!" 


– raw cashews – oat milk – vegan Marsala – sugar – vegan cream-cheese – espresso coffee – vegan ladyfingers – cacao powder

Step 1

For the vegan "mascarpone" cream, place the cashews and oat milk in a high-speed blender and blend until smooth.

Step 2

Add in the Marsala, sugar, salt, vegan cream-cheese, turmeric and coconut oil and blend for a few seconds until incorporated. Pour in a bowl, cover with plastic wrap and set in the fridge overnight.

Step 3

The next day, add the espresso to a shallow bowl. Dip the lady fingers in the coffee. Don't soak them, just quickly dip them on both sides and lay them in a single layer on the bottom of an 20x25 centimeters (8x10 inches) baking dish.

Step 4

Pour the cream onto the ladyfingers, spread evenly and dust with cocoa powder. Set it in the fridge overnight.

How to store

This vegan Tiramisu can be stored in the refrigerator for up to 4 days. If you want to store it in the freezer store it in the freezer for up to 3 months.


The recipe card is at the end of the blog-post. Let me know how it tastes if you try this recipe out.

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