Heavenly Vegan Tiramisu

Allergens

Nuts (cashews)

Ingredients

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

Instructions

1. In a high speed blender, combine soaked cashews, almond milk, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy. Set aside.
2. In a shallow dish, combine cooled espresso and cocoa powder. Mix well to create a chocolate coffee mixture.
3. Quickly dip each ladyfinger into the chocolate coffee mixture, then arrange them in a single layer at the bottom of a 9x13 inch glass baking dish.
4. Pour half of the cashew cream over the soaked ladyfingers, spreading it evenly with a spatula.
5. Repeat steps 3 and 4 with remaining ladyfingers and cashew cream, finishing with a layer of cashew cream on top.
6. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and set.

Chef’s Insight

Allow the tiramisu to sit at room temperature for 10 minutes before serving to let the flavors fully come alive.

Notes

The cashew cream will set as it chills in the refrigerator.