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Plant-Based Tiramisu

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.

Course Dessert
Cuisine vegan
Keyword vegan tiramisu
Prep Time 1 hour

Ingredients

  • 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

Instructions

  1. Soak the cashews in enough boiling water to cover them by about an inch. Leave to soak for about an hour, then drain.

  2. 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.

  3. 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.

  4. Fold the cashew mixture together with the whipped almond milk to make the plant-based "mascarpone".

  5. 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!