Easy Homemade Vegan Tiramisu- No Cashews, No Tofu!
Quite literally the best vegan tiramisu you will ever make, this homemade tiramisu is easy, layered with espresso soaked homemade ladyfingers, ridiculously cream vegan mascarpone cream filling reminiscent of the traditional, and topped with a dusting of cocoa powder. Based on my great grandfather’s home recipe from Sicily, you’ll never try another tiramisu recipe again, vegan or not!
Why you’ll love this easy vegan tiramisu:
Honestly, this tiramisu leaves everyone who tries it speechless. Based off of my great grandfather’s recipe from Sicily, it has every flavor of the classic, along with those gorgeous layers of espresso soaked ladyfingers and mascarpone filling. Yet it’s undetectably dairy free, eggless, and vegan.
And with the fluffy and creamy dairy free mascarpone cream made with my simple 2 ingredient homemade vegan mascarpone paired the soft yet delightfully soaked espresso homemade ladyfingers, this is the perfect dessert to test on your vegan skeptic friends and family 😉
In fact, it’s so perfect, I decided to go a little crazy…and make a banana pudding tiramisu, pistachio tiramisu, and even a pumpkin tiramisu off of this recipe.
Not to mention, tiramisu cake and tiramisu cheesecake!
How we’re veganizing an Italian classic:
Traditionally, tiramisu is not the world’s easiest dessert, as it requires creating a custard from eggs, and layering the classic Italian dessert just right.
But with a few tricks, I can promise this is truly the easiest vegan tiramisu recipe ever.
Now, I wanted to be a bit different than the vegan and gluten free takes on tiramisu around the internet. Many use cashews or even tofu to make the layer of mascarpone. Others also slice a layer cake into vegan ladyfingers.
But, using my great grandfather’s recipe as a base, we actually don’t have to stray too far from the traditional methods- homemade vegan ladyfingers use aquafaba (chickpea brine) instead of egg whites, and the vegan mascarpone is made literally with the same method as traditional dairy mascarpone (except with pea milk or soy milk!).
Making Tiramisu from scratch: Key Tips:
While this vegan tiramisu is easy, you will need to make it in layers. It’s not the quickest dessert, but it is straight forward and a wonderful treat for a dinner party or Christmas dinner.
First we’ll start by making the vegan ladyfingers (with a gluten free option). Then we’ll make the custard-like dairy free mascarpone, and then finally we’ll assemble the tiramisu!
Homemade Vegan Ladyfingers (with Gluten Free Option)
Now when I first tried to make this recipe, I had developed this recipe using my vegan vanilla cupcake batter, and spread the onto a baking sheet to bake. It was a honestly more like cake sticks, and everyone else on the internet decided to do the same.
I wanted something a bit closer to the real deal.
This new version of a vegan ladyfinger is truly it. The lady fingers are light and fluffy, yet structured enough that when they soak up the espresso, the ladyfingers still maintain their shape and don’t become too sponge-like.
This batter will yield about 28 4″ lady fingers, which is just the right amount of homemade ladyfingers to use for your vegan tiramisu. You can pipe the batter onto the baking sheets, no mold needed.
Once the vegan ladyfingers are baked, we’ll move onto making the dairy free mascarpone.
Vegan Dairy Free Mascarpone
Traditionally, the custard-like mascarpone also includes zabaglione (a custard of eggs, wine, and sugar). However, seeing as this vegan tiramisu is egg free and dairy free, we had to get a bit creative.
Mascarpone cheese tastes most similar to a ricotta, except it’s creamier. So I combined I actually combined my own homemade vegan mascarpone with vegan heavy cream, vanilla extract and/or paste, and powdered sugar. The result is a super fluffy and light mascarpone cream.
This can be made nut free and soy free by using pea milk in the mascarpone cheese. That’s my preferred method. However, if you’re not soy free nor nut free, you can use soy milk or almond milk here.
How to assemble tiramisu
Now we get to the fun part: assembling the vegan tiramisu!
You’ll need a 7×12″ baking pan or an 8×8″ or 9×9″ baking pan. Make sure that you’ve prepared the espresso. If you want rum in the espresso, you can add 1/4 cup golden rum.
Refrigerate the vegan tiramisu for at least 3-4 hours (so that it sets and can easily slice!). You can also refrigerate it overnight as well, which would be even better (normally what I do).Then when ready to serve, you can pipe coconut whipped cream on top and dust with cocoa powder.
Slice and serve!
Britt’s Expert Tips:
- Keep this tiramisu alcohol free or add in golden rum or amaretto: whichever you prefer! The alcohol version will taste closest to the traditional tiramisu. Kahlua would also be nice. However, I prefer mine without alcohol.
- Make ahead of time! I recommend making this vegan tiramisu the day before so as not to rush yourself if you’re preparing it for a special occasion.
- If the mascarpone cream splits: This means that there was too much water in your mascarpone when you squeezed it. It CAN be saved by adding a touch more powdered sugar or cornstarch, and letting the mixture chill in the fridge for an hour or two. Then re-whipping it.
You are just going to absolutely love this vegan tiramisu recipe! It’s perfect for all eaters, vegan or not! If you try this recipe, please leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️ so that others may find it!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy vegan tiramisu making!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Easy Homemade Vegan Tiramisu- No Cashews, No Tofu!
- Prep Time: 25
- Cook Time: 18
- Total Time: 40 minutes
- Yield: 9 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
Quite literally the best vegan tiramisu you will ever make, this easy dairy free tiramisu is layered with espresso soaked homemade ladyfingers, creamy and rich vegan mascarpone filling, and topped with a dusting of cocoa powder. Tastes just like the classic Italian “pick-me-up” layered dessert!
Ingredients
Vegan Gluten Free Ladyfingers:
- 2 cups (250 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder)
- 2 tbsp (20 g) cornstarch or arrowroot starch
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (120 mL) aquafaba*
- 3/4 cup (150 g) granulated sugar, divided
- 1 tsp cream of tartar
- 1/4 cup (50 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2 tbsp melted vegan butter or avocado oil, room temperature
- 1 tbsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 cup (30 g) powdered sugar
Vegan Mascarpone Cream:*
- 2 batches vegan mascarpone, chilled + 2 tsp cornstarch or arrowroot starch*
- 1 1/2 cup (360 mL) vegan heavy cream, chilled
- 1/2 cup (60 g) vegan powdered sugar, sifted
- 1 tbsp cornstarch or arrowroot starch
- 2 tsp vanilla extract
- 1 tsp vanilla bean paste
Decoration:
- 2/3 cup cocoa powder
- 1 cup brewed espresso
- Optional: coconut whipped cream for decoration (I also recommend Forager Project coconut whipped cream- it’s super easy to pipe!)
Equipment:
- 6×9″ or 8×8″ baking pan
- Baking sheet
- Parchment Paper
- Espresso machine
- Stand mixer or Hand mixer
Instructions
- Please read through all instructions before beginning. I recommend making this tiramisu over 3 days, but it can be done over 2 days. You’ll need to prep the mascarpone cheese (not the finished mascarpone cream) and ladyfingers Day 1, followed by making the mascarpone cream and assemble Day 2, and serve Day 3.
- Make the mascarpone cheese: For the mascarpone with the addition of the cornstarch, add the 2 tsp of cornstarch when you blend the mascarpone in Step 4 in the mascarpone recipe. Make sure you chill the mascarpone cheese before using in your mascarpone cream. This is why I recommend making it the day before.
- Make the ladyfingers next. : Preheat the oven to 390F and line two baking sheets with parchment paper. Measure out the ingredients for the ladyfingers first.
- Prepare the ladyfingers batter: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside. In a stand mixer with whisk attachment, whisk together the aquafaba and cream of tartar on high speed for 2-3 minutes until fluffy. Then add in 1 tablespoon at a time of the sugar, continuing to mix on medium speed, until you finish the entire 3/4 cup (150g). Then turn the speed up to high and continuing whisking for 5-7 minutes, until you reach stiff peaks (aquafaba takes longer to reach stiff peaks than egg whites). Add in the vanilla extract, almond extract, melted vegan butter, and dairy free yogurt. Mix just until incorporated (the mixture won’t be stiff peaks anymore- that’s okay!). Remove the bowl from the stand mixer. Place a sieve over the bowl, and add about 1/2 of the flour mixture to the sieve. Sift in the mixture, and gently fold again, being careful not to over mix. Once JUST incorporated, add in the remaining half of the flour mixture to the sieve and sift again. Fold JUST until the flour is incorporated (it will be super thick- don’t worry! It will still be pipe-able). Fill a piping bag with round nozzle, and pipe 3-4″ long lady fingers onto your baking sheet, separating them by about 1″. You should yield about 28 4″ lady fingers, or 36 3″ lady fingers. Dust with 1/4 cup powdered sugar before baking.
- Bake the ladyfingers: Place the baking sheet into the oven to bake for 12 minutes. They’ll be lightly golden. For crispier cookies, bake for another 2 minutes. Ten remove from the oven and set aside. Set the ladyfingers aside to cool completely. They’re even better if used the following day.
- Mascarpone cream prep: Chill a large bowl in the freezer for 20 minutes prior to making the mascarpone cream.
- Prepare the mascarpone cream: In the large chilled bowl, cream the vegan heavy cream until you reach stiff peaks, about 4-5 minutes. Then add in the powdered sugar, additional cornstarch, vanilla extract, and vanilla bean paste, and cream again until creamy and combined. Finally, spoon in the chilled mascarpone cheese, and cream again until fluffy and combined. Set aside covered and in the fridge for when you’re ready to assemble.
- Assembly: brew the espresso and make sure you have a 6×9″ or 8×8″ baking pan. Remove the mascarpone from the fridge. Dip one ladyfinger into the espresso, and be careful not to soak it too much. Just make sure it’s entirely covered in the espresso. Remove the ladyfinger from the espresso and place in the dish. Repeat with the half of the ladyfingers until the first layer is complete. You’ll have half for the second layer. Spoon half of the mascarpone on top of the first layer of lady fingers. Repeat for the second layer, dipping the ladyfingers into the espresso, topping with mascarpone.
- Place the dish into the fridge to chill for at least 3 hours, preferably overnight.
- Serve: when ready to serve, remove the tiramisu from the fridge. Pipe coconut whipped cream on top if desired, then dust with cacao or cocoa powder. Slice and serve! Store any leftovers covered in the fridge for up to 3 days.
Equipment
Buy Now → Notes
Aquafaba: This is the liquid in your chickpea can or jar. It acts just like an egg white and is an amazing egg substitute in baking!
Vegan yogurt: You can use any dairy free yogurt brand here. I used Forager Project cashewmilk yogurt, but you can use a nut-free one if you’d like. The original version I created used vegan cream cheese but I found there were too many inconsistencies across brands and this was the safer option to provide more consistent results.
For a soy free mascarpone cream:
- 1/2 cup (113 g) vegan butter, room temperature
- 1-2 cups powdered sugar, sifted
- 1/2 cup (112 g) vegan cream cheese, unsweetened
- 2 tbsp dairy free yogurt
- 1 tsp vanilla extract
To make it: In a stand mixer or a large bowl with a hand mixer, cream the vegan butter and cream cheese until fluffy, about 2-3 minutes Add in the powdered sugar and vanilla extract, and continue cream together until smooth. Then add in the dairy free yogurt, and cream together until fluffy. Use a tablespoon of dairy free milk as needed to help with the texture. Place the mascarpone in the fridge until ready to use.
Original tiramisu recipe: Because of so many requests for the vegan cream cheese option for the mascarpone, I decided to add it as an option in the notes! Please find the original recipe here:
- Lady fingers:
- 2 cups cake flour or sifted gluten free 1:1 baking flour
- 3/4 cup granulated sugar
- 3/4 tbsp baking powder
- 1 1/2 tsp baking soda
- 3/4 cup dairy free milk with 1 tsp apple cider vinegar
- 1/2 cup unsweetened applesauce
- 2 tbsp dairy free yogurt or vegan sour cream, room tempearture
- 1 tbsp pure vanilla extract
- Vegan Mascarpone:
- 8 ounces vegan cream cheese, room temperature
- 4 ounces vegan butter, room temperature
- 2 cups powdered sugar, sifted
Hello!
Thank you for this recipe!
The coconut cream doesn’t bring in coconuts flavor??
Hi Teresa! I don’t notice too much of the coconut flavor, but if you find coconut too strong in general (some people notice it more than others!), then you can substitute 1 cup of raw cashews blended with 1/2 cup thick dairy-free milk (the only issue is if you’re nut free, then this isn’t the best option!).
I only made the “mascarpone” part of the recipe, and it tasted great. No coconut taste.
Aw that’s wonderful to hear!! Thank you!
Hi there! What brand of vegan cream cheese did you use? Thanks!
I use Violife always! They’re the best tasting vegan cream cheese I’ve found. And they’re nut-free too 🙂
I haven’t made this yet, but am excited to. Thanks for making a nut-free recipe, my son had a cashew allergy and so many vegan recipes contain cashews. It’s much appreciated.
Aw my goodness of course!! I cannot wait to hear what you both think! Enjoy!
Great recipe! Super easy to make and turned out as close as possible to the original version.
Aw this is so awesome to hear! Thank you so much, and enjoy 🙂
Hi there! What brand of vegan cream cheese did you use? Thanks!
This sounds great! Can you use coconut sugar in place of granulated sugar in the mascarpone? Thanks!
Hi Kristen! Excited for you to try 🙂 The coconut sugar won’t allow the mascarpone to be as fluffy, but it will still work- just won’t be exactly the intended texture/level of fluffiness. It will also be caramel in color, still delicious!
Hi, Kristen! I love veganizing old, family favorite recipes. This sounds delish and your pics look lovely and tempting to the eye!
I went to the Forager Project website and they don’t list the coconut whipped cream. Where do you purchase it? Thanks, -Patti❤️
Hi Patti! Unfortunately Forager Project discontinued the whipped cream :/ I’m so sorry!! But you can check out my homemade coconut whipped cream if you’d like OR if you’ve ever purchased Silk!’s vegan heavy cream, it actually works just like regular heavy cream to make a whipped cream- it’s truly amazing!
Was looking for a tiramisu recipe without dairy and this fit the bill. It was so good and easy too. The marscarpone was delicious. Tastes just like from a restaurant. Love this recipe – definitely a keeper!!
So happy to hear this!! That’s awesome 🙂 Thanks for the review! Enjoy!
The recipe looks great except for the sugar. Could I use an alternate sweetener, as I am diabetic. I’m am also allergic to wheat, dairy, eggs, soy and cashews. (and other foods), so when I saw this recipe I had high hopes that this could be the ultimate one! I have noticed a lot of vegan recipes are very high carbohydrates so I have been having trouble finding recipes that fit my diet. Tiramisu was one of my favorites, but I haven’t had it in years. Cooking diabetic is new to me, but I have noticed a difference and I feel much better.
Hi Julie! I completely understand! So the whipped cream and the mascarpone you can definitely substitute a sugar free powdered sugar (so many great brands on the market right now!) and you’ll get very similar results. The only one I’m worried about substituting in is for the homemade lady fingers. If it were just gluten free vegan lady fingers, or if you substituted just the sugar for a granulated sugar while still using regular flour, it would still work. I can’t guarantee that the lady fingers will be as fluffy and be structured using both a sugar free granulated sugar and gluten free flour together. You can absolutely try it, but I can’t guarantee the results!
This looks beautiful!
I’m going to see if I can fill my Vegan Tiramisu Macarons with the beautiful Marscapone!
Oh wonderful!! I cannot wait to hear what you think!! Enjoy!
What would you use to sub the vegan cream cheese but still have it be vegan?
I’ve just actually tried a different version of the mascarpone (which I’ll update in the recipe!) for those who don’t want the cream cheese! It’s 1 cup vegan butter, 1/3 cup dairy free yogurt (I used Forager Project’s cashewmilk, but any df yogurt with that kinda of near liquid consistency will work), + 3 cups powdered sugar. You’ll need to chill the mascarpone for 30 minutes after making it but it works so well and tastes delicious!
I wanted to ask how the recipe would go with just the cream cheese? we do have the creamcheese from violife here, but not that brand of yoghurt. I would love to know how to make it with the creamcheese instead of the yoghurt, is that recipe still up somewhere? or could i possibly get it?
Hi Sabine! I apologize for the delay on this! I updated the notes section in the recipe card with the original recipe 🙂 Enjoy!
Hi there! What is the original recipe with V cream cheese?
Hi Ariel! I updated the recipe card in the notes section with the original recipe 🙂
When do you add the rum?
If you wanted to add in the rum, you’ll mix it with the espresso before soaking the ladyfingers!
Hey there im planing on making this for Christmas!!! looks deliciouse but I was wondering so I could have a more mascrapone cheese flavor could I substitute the yogurt for vegan cream cheese?
Hi Avril! I so apologize for the delay on this! Yes, you can! I also added in the notes section of the recipe card the original mascarpone version using vegan cream cheese 🙂
What is the substitute for dairy free yoghurt?
You can use vegan cream cheese- I updated the notes section of the recipe card with the vegan cream cheese version!
I have made this recipe a few times now and it is always a hit. I have made it with the vegan cream cheese you recommended and it is amazing. The vegan/GF recipes you share are actually quite easy to make, but always look so fancy and are truly delicious, Thank you!
PS By any chance could you post the mascarpone recipe made with the cream cheese? It is such a hit in our home I use it for other things!
I’m so so happy to hear this, thank you!! I so appreciate it!
I just updated the recipe notes section in the recipe card with the old cream cheese version of the mascarpone 🙂 Please let me know if you see it on your end!
Thank you for putting the cream cheese recipe back up! I can see it. I want to say thank you again for posting soooo many wonderful recipes. I’ve made so many of your GF/Vegan recipes and every single one of them from tiramisu to the Christmas log to cookies are amazing. Thank you.
Oh my goodness!! This is so wonderful, thank you! I’m so grateful that you try them, and that they bring you joy!! Thanks for being here 🙂 Enjoy!
If I have to use rgg whites instead of aquafaba how much can I use?
I’m not sure as I haven’t made this recipe with egg whites, as I’m vegan. However, typically 2 tbsp of aquafaba should be equivalent to 1 egg white, so in theory it would be 4 egg whites, but again I haven’t tried this!
If you were to use the original lady fingers recipe in the notes section, what steps should you follow for mixing the ingredients and baking?
Hi! This recipe looks delicious! thank you, i’m going to make it for my mom’s birthday. Is there a substitution for the aquafaba?
Hi Arianna! So happy to hear it, thank you! Unfortunately, there isn’t a sub for the aquafaba- however, I put in the notes an alternative version of the lady fingers- these are made with applesauce. It doesn’t taste identical to the lady fingers using aquafaba, but it is a good alternative and easier. You’ll simply combine the wet ingredients then fold in the dry. Pipe the lady fingers onto the baking sheet, and follow the baking instructions listed in the directions in the recipe card. I hope that helps!
Hi! What can I replace the vegan yoghurt with? I also can’t use store bought vegan cream cheese because we don’t have stuff like that where I live
Hi Alyssa!
You don’t need the cream cheese if you’re using the newly updated recipe in the recipe card (the older version used the cream cheese), but the yogurt is really integral to the mascarpone frosting, so I’m afraid it wouldn’t taste much like mascarpone without it! One substitution that could POTENTIALLY work is using homemade vegan buttermilk instead (soy milk or almond milk with apple cider vinegar- I have a recipe for it on the blog if you search “vegan buttermilk” in the search bar. However, I cannot guarantee the results! Another option is just making this a “buttercream” and adding in 1-2 tsp lemon juice, but I’m afraid it would taste too lemony. I’m so sorry!
Can this be made in advance and frozen?
Thaw time?
Thanks
Hi Amanda! This tiramisu is really best enjoyed fresh- however, you can make it in advance if you really need to and freeze it! You can thaw it over 4-5 hours, placing it first in the fridge for up to 2 hours then allowing it to sit at room temperature (this will prevent any major condensation!). I hope that helps!
Hi,
First thank you so much for that recipe! I will make it for my mom’s birthday, she is lactose and gluten intolerant and tiramisu is one of her favourites!
Would it be better to do only the ladyfingers in advance and freeze them? And then thaw them and making the mascarpone and assembly the day before you want to eat it?
Hi Chloé! The ladyfingers will still be good for up to 2 days after baking them, and left at room temperature 🙂 Otherwise, you can freeze them!
Hi! I am allergic to aquafaba (all legumes and beans) and wondered if you’ve ever tried a substitute for that? If so, what works? Thank you!!
Hi Anne! Unforutnatley, there isn’t a substitute for aquafaba in this recipe. In theory you could potentially swap in soy milk, but it won’t whip up like a meringue, which creates our volume and gives us so many ladyfingers!
Hi!
I tried to make this and the marscapone started curdling when I added the yogurt 🤧 Any idea what I did wrong??
I’m so sorry to hear this! I’m thinking it was the type of yogurt- I haven’t had it happen with the yogurts I’ve used, but I know that there is a wide variance in textures from different df yogurt brands. Which brand did you use?
I had the same problem but I fixed it by gently heating it over a double boiler while whipping it until you’ve whipped the lumps out. Once it’s smooth, let it cool back to room temperature, stirring regularly, and rewhip it once it’s cool. Afterwards I put it in my fridge for 30 minutes. It was again ready to be used and my tiramisu turned out great.
This is such a helpful tip!! Thank you so much for sharing!!
Hi can I use just brewed coffee i don’t have espresso on hand will it alter the flavor in any way? Also if adding Kahlua do I use 1/2 cup coffee to 1/2 cup Kahlua will this make it too sweet?
Thanks Liz
Hi Liz! You can definitely swap in coffee instead of espresso- for the Kahlua, unfortunately it isn’t vegan, so I wouldn’t be able to speak to that! (I’m vegan!) From other recipes I’ve seen, it looks like about 1/4 cup of Kahlua is enough- BUT again, I cannot speak to it as I’m vegan and have not tried it!
what brand of butter did you use? And was it salted or unsalted?
I use Miyoko’s vegan butter! I prefer salted, but you can use unsalted, and add in 1/8 tsp sea salt!!
Hello, I am just very curious to know the reason for adding so much sugar (3 cups of powdered sugar) to the mascarpone replacement, mascarpone (the non-vegan version) doesn’t contain sugar and if it does, is very little, is slightly sweet but not buttercream frosting sweet. Is this just a take on the original tiramisu recipe? I cannot wait to try it regardless, what would you recommend if wanting to omit the super sweet flavor in the mascarpone? THANK YOU!!!
Hi there! Yes, so this is a spin on it because vegan “mascarpone” is REALLY hard to achieve (there’s no vegan substitute currently on the market!). It definitely is a touch sweeter than tiramisu, but it’s still really delicious (and doesn’t taste vegan at all- that’s what I was going for!). I hope this helps!
YUM! For the Mascarpone recipe (not in the notes section) includes cream cheese. Should this be yogurt? I’m not seeing where yogurt is used. Thanks!
Hi Dani! So sorry for the confusion! So I’ve found many people are struggling with the use of the yogurt option (because DF yogurts can vary SO much in consistency, I’m guessing this is the reason why!) so I switched it to vegan cream cheese! If you want to try the yogurt still (my favorite option!)- you can use 1/2 cup! I hope this helps!
well, no cashew, no tofu, and then the main ingredient is Tofutti cream cheese made with Tofu…
You can use a different cream cheese if you’d prefer!
I have never made Tiramisu before, so this was going to be a whole new experience for me.
My Son is vegan so I thought this looked wonderful,and I would I’ve it try.
I am fascinated with each element of this recipe and how it all comes together.
This is the most wonderful tasting tiramisu I have ever tasted !!!
Please if you are vegan you must make this easy delishes recipe.
This is so wonderful!! So happy you loved it 🙂 Such a wonderful comment, thank you so much!! Enjoy, and happy holidays!
Made this for Christmas Eve dinner and it was really lovely although everyone agreed far too sweet! If I made it again, I would start with just one cup of icing sugar in the mascarpone rather than three, thanks