Description

Indulge in the velvety layers of this Easy Vegan Tiramisu, a dairy-free delight for dessert enthusiasts. Creamy cashew filling nestled between delicate layers of coffee-soaked vegan ladyfingers, crowned with a dusting of cocoa and optional chocolate shavings.

Ingredients

For the Coffee Mixture:

1 1/2 cups strong brewed coffee (cooled)
2 tablespoons maple syrup

For the Cashew Cream:

1 1/2 cups raw cashews (soaked 4 hours or boiled for 10 minutes)
3/4 cup full-fat coconut milk
1/3 cup maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt

Additional Ingredients:

1 pack vegan ladyfinger cookies or sponge cake
2 tablespoons unsweetened cocoa powder (for dusting)
Shaved vegan chocolate (optional for topping)

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Instructions

Coffee Mixture: Combine cooled brewed coffee and maple syrup in a shallow bowl. Set aside.
Cashew Cream: Blend soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt until smooth. Adjust sweetness to taste.
Assembly: Dip vegan ladyfingers in coffee mixture and layer at the bottom of an 8×8-inch dish. Spread half of the cashew cream over the ladyfingers. Repeat for a second layer. Dust with cocoa powder. Chill for at least 4 hours.
Serve: Top with shaved vegan chocolate before serving, if desired.

Notes

Avoid oversoaking the ladyfingers to prevent sogginess.
Substitute with vegan vanilla sponge or store-bought ladyfingers.
For best results, refrigerate overnight to set the cashew cream.