“Divine Vegan Tiramisu: A Heavenly Italian Masterpiece”
Discover our exquisite Vegan Tiramisu recipe, a delightful fusion of rich cashew cream and aromatic coffee-soaked ladyfingers that captures the essence of Italy. This gourmet dessert is perfect for a special occasion or a luxurious at-home indulgence. Enjoy a culinary journey to Italy without leaving your kitchen!
Allergens
Nuts (Cashews), Coconut
Ingredients
- 1 cup raw cashews, soaked overnight
- 1 cup unsweetened almond milk
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2 cups brewed strong coffee, cooled
- 36 vegan ladyfingers (such as Trader Joe's or Schär)
- 1/4 cup unsweetened cocoa powder for dusting
Instructions
- Drain and rinse the soaked cashews.
- In a high speed blender, combine cashews, almond milk, coconut cream, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy. Set aside.
- In a shallow dish, pour the cooled coffee and dip each vegan ladyfinger briefly, ensuring they absorb the coffee without falling apart. Arrange half of these coffee soaked ladyfingers on the bottom of a 9x13 inch baking dish.
- Spread half of the cashew cream evenly over the soaked ladyfingers. Repeat with the remaining coffee soaked ladyfingers and cashew cream, finishing with a layer of cream.
- Refrigerate the tiramisu for at least 4 hours or overnight to set.
- Before serving, dust the top with cocoa powder using a fine mesh strainer. Cut into individual portions.
Chef’s Insight
To enhance the coffee flavor, use espresso instead of regular brewed coffee.
Notes
For best results, use high-quality, organic ingredients.