Vegan Tiramisu with Cashews (No Tofu & No Bake)
Vegan Tiramisu is a delicious and creamy dessert that can be made without using tofu. Here is a recipe for a vegan tiramisu that uses cashews as a base for the cream.
Ingredients
- -1 cup raw cashews soaked overnight
- -1/2 cup unsweetened almond milk
- -1/4 cup maple syrup
- -1 tsp vanilla extract
- -1/4 tsp salt
- -1/4 cup aquafaba the liquid from a can of chickpeas
- -1/4 cup granulated sugar
- -1/2 cup strong coffee or espresso
- -1/4 cup coffee liqueur
- -1 package of vegan ladyfingers
- -cocoa powder for dusting
Instructions
- Drain and rinse the soaked cashews. In a blender or food processor, combine the cashews, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
- In a large mixing bowl, whisk the aquafaba and granulated sugar until stiff peaks form. Gently fold in the cashew cream mixture until well combined.
- In a separate bowl, mix the coffee or espresso and the coffee liqueur together.
- To assemble the tiramisu, dip the ladyfingers in the coffee mixture, making sure to not soak them too much. Place a layer of ladyfingers in the bottom of an 8x8 inch dish.
- Spread half of the cashew cream mixture over the ladyfingers. Repeat with another layer of ladyfingers and cream mixture.
- Dust the top of the tiramisu with cocoa powder. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften.
- Before serving, let the tiramisu sit at room temperature for about 15 minutes to soften. Serve and enjoy!
Notes
This vegan tiramisu recipe is a delicious and healthy alternative to the traditional version that doesn't contain dairy or eggs and it's also suitable for those following a vegan diet.
Cashews provide a creamy texture and a good source of protein and healthy fats. The aquafaba gives the cream a fluffy texture and is a great egg replacer. Feel free to experiment with different flavors like adding a tsp of lemon zest or using a different type of non-dairy milk.
