Ethereal Vegan Tiramisu

Allergens

Tree nuts (cashews, almond milk)

Ingredients

• 3/4 cup raw cashews, soaked overnight 1 1/2 cups almond milk 1/2 cup coconut cream 1/2 cup maple syrup 2 tsp pure vanilla extract 16 vegan ladyfingers 2 cups strong brewed espresso, cooled 4 tbsp unsweetened cocoa powder

Instructions

1. Drain and rinse the soaked cashews. In a high speed blender, blend the cashews, almond milk, coconut cream, maple syrup, and vanilla extract until smooth and creamy. Set aside.
2. Quickly dip each ladyfinger into the cooled espresso, ensuring they absorb the liquid but do not fall apart. Arrange a layer of soaked ladyfingers at the bottom of a 9x13 inch dish.
3. Spread half of the cashew cream over the layer of soaked ladyfingers, making sure to cover them entirely.
4. Repeat steps 2 and 3 with another layer of soaked ladyfingers and cashew cream, finishing with a layer of cashew cream on top.
5. In a fine mesh sieve, dust the cocoa powder over the top layer of cream, creating a delicate veil.
6. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and set.

Chef’s Insight

The key to this vegan tiramisu is the perfect balance of creaminess from the cashew cream and richness from the espresso-soaked ladyfingers.

Notes

Allow the tiramisu to set properly before serving for best results.