This is the perfect dessert for any celebration, big or small. Here’s my plant-based tiramisu recipe with a fun shortcut that makes it so easy to enjoy any time.
This was something I decided to test out on a whim. I love the idea of a plant-based tiramisu. Anyone who’s ever had any kind of cashew-based dessert knows that they’re just amazing, so I wanted to see if I could do an easy cashew-based mascarpone for this. The only issue was the ladyfinger component of the traditional tiramisu recipe, really. I did find some ladyfinger cookies online that seemed to be accidentally plant-based, but most traditional ones seemed to use eggs as a pretty important part of the recipe. So my only option was to first make the ladyfinger cookies from scratch and then go on to making the tiramisu. That sounded a bit complicated. If you’ve been following along with me for awhile, you’ve probably noticed that I don’t do a complicated recipe very often. I like easy, simple, and effective. And pretty, if at all possible. This plant-based tiramisu (when the shortcut is used), definitely fits that description perfectly.
Ingredients Needed for the Plant-Based Tiramisu
- Almond milk
- Coconut milk (canned)
- Coconut oil
- Maple syrup
- Lemon juice
- Confectioner’s sugar
- Biscoff cookies
- Espresso or strong coffee
- Dark rum
- Cocoa powder
OK, this still looks like a lot of ingredients for one of my recipes, but once you start assembling, it really doesn’t feel like much. I promise.
Plant-Based Biscoff Tiramisu: Preparing the Layers
So there are really only two things that need to be layered here: The creamy “mascarpone” and the “ladyfingers”, or in this case, we’ll be cleverly substituting Biscoff cookies because they’re delicious and they’re all ready to go right out of the package.
To make the mascarpone, you’ll soak the cashews, then combine them in a food processor with the almond milk, coconut oil, lemon juice, vanilla, and maple syrup and pulse until the mixture is smooth.
Then you’ll beat the solid top layer of your coconut milk with the confectioner’s sugar in a stand mixer until it’s fluffy.
Next, you’ll fold the two together.
Make the soaking liquid for the cookies by combining the espresso with the rum (which is of course optional) and some water.
At this point it will be time to assemble your tiramisu, which is definitely the fun part. I used this beautiful Emile Henry tart dish, which I find to be the perfect serving dish for so many things, not just tarts. Presentation is everything and this just makes any dish look so beautiful.
Layering the Plant-Based Tiramisu
Start out by spreading a thin layer of mascarpone over the entire bottom of your dish. Take one Biscoff and dip it fairly quickly into the espresso mixture, then place it down on top of the creamy base layer in your dish. Repeat the dipping and placing of the cookies until you’ve covered the whole area of the dish.
Cover with another layer of plant-based mascarpone and repeat the dipping and layering of the cookies. Finish with a final mascarpone layer and finally a dusting of sifted cocoa powder.
Here’s the full printable recipe!
This is the perfect dessert for any celebration, big or small. Here's my plant-based tiramisu recipe with a fun shortcut that makes it so easy to enjoy any time.
- 1 package Biscoff cookies
- 1.5 cups Raw cashews
- Boiling water for soaking cashews
- 1/2 cup Maple syrup
- 1/3 cup Coconut oil melted
- 1/2 cup Unsweetened Almond milk
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 tsp Lemon juice bottled is fine
- 2 cans Full-fat coconut milk chilled or room temperature
- 2 tbsp Icing sugar
- Cocoa powder for dusting
Soak the cashews in enough boiling water to cover them by about an inch. Leave to soak for about an hour, then drain.
Combine the soaked cashews, maple syrup, coconut oil, almond milk, vanilla, salt, and lemon juice in a food processor or high-powered blender and blend until very smooth.
Open the cans of coconut milk and scoop out the top, solidified layer. Save the coconut water for another purpose. Place the coconut milk into the bowl of a stand-mixer fitted with the whisk attachment, along with the icing sugar, and whip it on med-high speed for about 3 minutes, until it's very fluffy.
Fold the cashew mixture together with the whipped almond milk to make the plant-based "mascarpone".
Spread a thin layer of the mascarpone over the bottom layer of your serving dish, then cover with a layer of the Biscoff cookies. Add another layer of mascarpone using about half of what you have left, then add another layer of cookies. Finish with a final layer of mascarpone and dust the whole thing with a generous amount of sifted cocoa powder. Chill for a few hours or overnight, then serve!
MORE IDEAS LIKE THIS
- Plant-Based Crustless Chocolate Pie
- Caramel Apple Cinnamon Rolls
- Perfect Plant-Based Pumpkin Pie
- Pistachio Shortbread Leaves
- Ritz Cracker Bark AKA Crookies
- The Creek Line House Dessert Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.