This simple vegan tiramisu recipe features vegan ladyfingers dipped in espresso and smothered in a simple Italian-style vanilla cream filling. Despite being vegan, this recipe is very legit and rivals some of the traditional tiramisu recipes I've tried in restaurants. It's also easy-to-make and doesn't use cashews.
Vegan Tiramisu makes an amazing warm weather or special occasion dessert! Unlike more traditional versions that use raw egg yolks, this recipe has zero ingredients that spoil easily. Take it to a picnic, make it for easter, or prepare it for the typical Tiramisu holidays like Christmas, New Year's Eve, New Year's Day, and Birthdays -- this recipe is fairly portable (you still want to keep it upright, though) and won't let you down.
This vegan tiramisu variation was inspired by my Impossibly Authentic Dairy Free Tiramisu, which is a smashing favorite on this site. If you can eat eggs, that version is the most authentic and really does taste like the original. This recipe is a *very* close approximation, however, but there is no exact replacement for the flavor created by whipping egg yolks with sugar.
If you're loving these classically made Italian desserts, you don't want to miss my Vegan Stracciatella Gelato or my Italian Hot Chocolate, all which can be made entirely vegan and dairy-free.
And for more vegan dessert recipes, check out my vegan coconut whipped cream, vegan chocolate cream pie, vegan apple crumble, simple vegan apple pie, blueberry crumble, vegan pumpkin pie, vegan brownies, and vegan blondies.
How to make it (with photos)
This vegan tiramisu recipe has three distinct parts: make vegan ladyfingers (or use a packaged version, though I couldn't find one in my area), make the vegan "egg cream" (zabaglione), and then assemble the tiramisu.
Recommended Schedule
Because of these steps, I recommend starting this vegan tiramisu recipe up to 2 days before serving it if making homemade vegan ladyfingers.
- Day 1: Make the vegan ladyfingers and vegan zabaglione (stovetop cream component). Put the coconut cream cans in the refrigerator.
- Day 2: Blend the custard and coconut cream, assemble the vegan tiramisu, and allow it to set overnight.
- Day 3: Dust the vegan tiramisu with cocoa powder and serve.
Streamlined: If you start early, you can accomplish all parts of this vegan tiramisu in a single day. However, without the overnight setting time, you may find the tiramisu is a little runnier.
Fun fact: Authentic Italian recipes often take all day-but that doesn't mean they're hard! In Italian culture, great food is a way to show love, but many dishes just need a few stirs here and there while they simmer or set. Take my Vegan Gelato, for example-it's low effort with big flavor! I actually find traditional Italian cooking perfect for making with my toddler since the ingredients are simple, the prep is easy, and there's plenty of flexibility.
Ingredient Notes + Substitutions
In addition to vegan ladyfingers, this vegan tiramisu recipe uses just 9 common ingredients.
Vegan Ladyfingers
I decided to write the vegan ladyfingers recipe separately, since this vegan tiramisu recipe can be made with premade ladyfingers.
If making my vegan ladyfingers recipe, you can make them the same day or a couple of days in advance. I have the timeline detailed under "recommended schedule" just above these ingredient notes.
I definitely recommend my vegan ladyfingers recipe over others since the other recipes I tried made hard ladyfingers or ones that were too thin, which is neither authentic nor very nice to work with.
I also know some of you are here from my dairy-free tiramisu recipe and may be using ladyfingers that contain egg but don't want raw egg in the tiramisu cream, and that's totally fine too! This recipe is perfectly friendly for all of you, whether using premade ladyfingers of varying ingredients or making them using my vegan ladyfingers recipe.
Espresso
Strong espresso concentrates the flavor and is therefore preferable over strong coffee, since vegan ladyfingers don't absorb as much liquid as the non-vegan version. Make more as needed, depending on the size of your vegan ladyfingers and how well they absorb it.
To make espresso without a machine, us my French Press Espresso or AeroPress Espresso recipes.
Coconut Cream
Coconut cream is the solid part only of a can of coconut cream or full fat coconut milk. Refrigerate it for a full 24 hours beforehand to make sure the solid cream and liquid have separated.
The two brands of coconut cream I recommend for my recipes are Thai Kitchen (more solid and sometimes works at room temperature or with less refrigeration) and Savoy (softer and requires the full 24 hours of refrigeration). You can use either brand with this recipe. I actually used both in mine.
Pro Tip: After refrigerating, open the can of coconut cream upside down to easily pour the liquid off into another jar. I use the leftover coconut water in one of my smoothie recipes, like this Vegan Superfood Breakfast Smoothie.
- vegan milk - I used unsweetened almond milk. Soy milk, oat milk, hemp milk, lite coconut milk, or another plant-based milk alternative can be used as a substitute.
- vegan butter - Coconut oil can be used as a substitute but I prefer the flavor and texture of vegan butter in this recipe. I used Earth Balance Vegan Buttery Sticks.
- sugar - Use a vegan friendly white sugar. Sugars labeled "organic" in the USA are vegan-friendly.
- potato starch - Cornstarch can be used as an alternative, but I prefer potato starch because it is flavorless.
- dark rum - Marsala wine is more traditional but I like dark rum because it is easier to keep on hand and buy in a small amount. For an alcohol-free version, leave it out entirely.
- cocoa powder - Cocoa powder is used to dust across the top of the tiramisu. Chocolate shavings can be used in addition or as a substitute, but I prefer cocoa powder in this version since it helps the custard set.
You also need vanilla extract to make this recipe.
Why no cashews?
In my opinion, cashews have absolutely no place in a vegan tiramisu cream. They are simply not similar to the missing egg yolks at all. I find that blended raw cashews best create a vegan cream cheese base when in combination with other ingredients like coconut cream. You can find successful examples of this in Dairy-Free Spinach Artichoke Dip and Dairy-Free Buffalo Chicken Dip (vegan cauliflower option).
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make vegan tiramisu in five easy steps.
- Stovetop: To a medium saucepan over medium heat, add the almond milk, sugar, starch, and vegan butter. Whisk together and heat until steaming, then whisk constantly while the mixture thickens. Remove from heat once simmering and whisk vigorously to prevent clumps. It should have the consistency of a very thick pudding. Use an electric mixer if possible since it can get quite tiring. Allow to cool slightly, then cover the mixture with plastic wrap by nestling it directly on the mixture to prevent the formation of a 'skin' on top. Place in the fridge for at least 2 hours to overnight.
- Blend: To a high speed blender, add the cooled stovetop mixture, vanilla extract, 1 tablespoon of espresso, and solid coconut cream. Blend on high until creamy but do not overmix. Keep blending time under 1 minute at high speed if possible. You will likely need to use a blender tamper or stop to stir frequently since the mixture can be quite thick, especially at the start.
- Espresso dip: To a wide bowl, add the remaining espresso and rum. Stir together. Fully submerge ⅓ of the ladyfingers in the mixture until soaked but not falling apart. See notes for more details. Then distribute them evenly along the bottom of an 8x8 inch baking dish.
- Layers: Add ⅓ of the mock mascarpone filling and spread it gently and evenly over the ladyfingers. Add another layer of ladyfingers, a second layer of cream, then a third layer of ladyfingers and the final layer of cream.
- Chocolate topping: Cover snugly with plastic wrap and place in the refrigerator for 2 hours or overnight to set. The longer it sets, the better the flavors will meld and the cream will set. Before serving, dust the top of the vegan tiramisu with a layer of cocoa powder or chocolate shavings.
Expert Tips
Make amazing vegan tiramisu on the first try with these expert tips.
Determine your own best time for soaking ladyfingers in espresso.
In the many times I made tiramisu, I noticed significant variability in the amount of time a ladyfinger should be soaked in espresso. For packaged ladyfingers and ladyfingers made with egg, it's usually up to 5 seconds per side.
However, for the vegan ladyfingers, I sometimes soaked individual cookies for up to 20 seconds depending on their hardness and freshness.
Ideally, the vegan ladyfingers should be well soaked but not falling apart. Use the first dipped ladyfingers to experiment with the best time for your batch. If they fall apart or flake off on the outside, it's too long. If they still seem quite hard and float on the surface, that's too short (you may need to nearly submerge them while soaking for best results).
Plan ahead and let it set overnight.
Similarly to soup, the flavors in tiramisu meld overnight and you'll get a more consistent blended flavor with more time to set. The vegan ladyfingers will also absorb extra liquid, helping to soften them if needed and create more solid custard layers.
I listed my recommended schedule for making this recipe in the "how to make it" section above and in the notes section of the recipe card.
Use cocoa powder to help it set.
Using a layer of cocoa powder instead of chocolate shavings can help the vegan tiramisu set. Add it just before serving.
Recipe FAQs
Here I answered some frequently asked questions about this vegan tiramisu recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover vegan tiramisu in an airtight container in the refrigerator for up to 4 days.
I do not recommend using cream cheese or yogurt as a mascarpone substitute in a traditional tiramisu recipe. Mascarpone has a mild flavor, and both cream cheese and yogurt have a stronger flavor.
Coconut cream is very mild and makes an excellent mascarpone substitution.
Marsala wine is the alcohol included in traditional tiramisu recipes. However, many recipes also use rum. I personally like to use rum because it stores easily, you can buy it in a smaller amount, and it tastes great. You can also leave the alcohol out entirely.
Related vegan dessert recipes to consider...
Looking for other vegan dessert recipes like this vegan tiramisu? Check these out:
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📖 Recipe
Vegan Tiramisu
Ingredients
- 1 cup unsweetened almond milk or similar plant-based milk (236 ml)
- ¼ cup granulated sugar , vegan friendly (50 grams)
- ⅓ cup potato starch (50 grams)
- 3 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 2 cups coconut cream , solid part only (it will likely need to be refrigerated for a full 24 hours) (473 ml)
- 24 vegan ladyfinger cookies , this is one batch of my vegan ladyfingers recipe
- 1 cup espresso , cooled, plus more as needed (236 ml)
- 4 teaspoons dark rum (optional)
- 1 tablespoon cocoa powder plus more as needed
Instructions
- Vegan Zabaglione: To a medium saucepan over medium heat, add the milk, sugar, starch, and butter. Whisk together and heat until steaming, then whisk constantly while the mixture thickens. Remove from heat once simmering and whisk vigorously to prevent clumps. It should have the consistency of a very thick pudding. Use an electric mixer if possible since it can get quite tiring. Allow to cool slightly, then cover the mixture with plastic wrap by nestling it directly on the mixture to prevent the formation of a 'skin' on top. Place in the fridge for at least 2 hours to overnight.1 cup unsweetened almond milk, ¼ cup granulated sugar, ⅓ cup potato starch, 3 tablespoons vegan butter, 1 teaspoon vanilla extract
- Blend: To a high speed blender, add the stovetop mixture, vanilla extract, 1 tablespoon of espresso, and solid coconut cream. Blend on high until creamy but do not overmix. Keep blending time under 1 minute at high speed if possible. You will likely need to use a blender tamper or stop to stir frequently since the mixture can be quite thick, especially at the start.2 cups coconut cream
- Espresso dip: To a wide bowl, add the remaining espresso and rum. Stir together. Fully submerge ⅓ of the ladyfingers in the mixture until soaked but not falling apart. See notes for more details. Then distribute them evenly along the bottom of an 8x8 inch baking dish.1 cup espresso, 4 teaspoons dark rum, 24 vegan ladyfinger cookies
- Layers: Add ⅓ of the mock mascarpone filling and spread it gently and evenly over the ladyfingers. Add another layer of ladyfingers, a second layer of cream, then a third layer of ladyfingers and the final layer of cream.
- Chocolate topping: Cover snugly with plastic wrap and place in the refrigerator for 2 hours or overnight to set. The longer it sets, the better the flavors will meld and the cream will set. Before serving, dust the top with a layer of cocoa powder or chocolate shavings.1 tablespoon cocoa powder
Natalia says
The taste was absolutely awesome but for me the ratios didn’t turn out as said in recipe ( I used GF lady fingers ). They’re wasn’t nearly enough coffee for the whole batch let alone half 🙁 wish I knew what I did wrong. Either than that everything was great.
Anita says
I’m glad I stumbled upon this recipe because it turned out great! I was a little worried that the cream was too runny but the extra guidance was helpful. Once set, this vegan tiramisu tasted just like I remembered. The cream was easier than the other vegan recipes I found and I was grateful the measurements made sense. Thank you!