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!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
This post contains affiliate links. This means that when you make a purchase from these links, I receive a small commission at no additional cost to you. All recommendations are based on my personal experience and preference! Thank you for supporting The Banana Diaries!
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!
Watch how to make vegan Tiramisu
Learn how to bake *unbelievably* vegan desserts in 5 steps!
Want to make amazing vegan and gluten free desserts that no one will know are eggless and dairy free? Sign up for this free e-course to transform your vegan bakes!
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
I changed the mascarpone recipe a little, but followed everything else. I use more cream cheese and less butter, plus I add a dash of vinegar for tanginess. Sounds weird, but it’s good. This my family’s favorite dessert! Even my non vegan uncle and grandparents love it. Seriously addictive.
This is so wonderful!! I’m so happy to hear it! Thanks so much for giving these insights too 🙂 Enjoy!!
Just made this for Easter. Just omg. I am not a baker, I just don’t like it, probably cause I always fail. Gotta tell you I impressed myself this was awesome !!!!!!!! Everyone else loved it too !!!
The recipe was easy though my mascarpone turned more into an icing style rather than the fluffy style you have
Not sure what happened but I used Trader Joe’s vegan cream cheese forager yogurt and earth balance sticks and it was like a runny icing
Hi Talia! Oh I’m wondering about the TJ’s vegan cream cheese- I haven’t tried that one, so I don’t know the consistency! With vegan products, unfortunately it’s very brand-reliant, as there are so many variations in consistency. I’m so sorry about that!
Hi! I was wondering if I could use a can of salted chickpea water for the aquafaba, since I am not able to find any unsalted chickpea cans at the stores near me. Also it seems like both the original and new recipes for the mascarpone contain cream cheese. Should I stick to the new recipe if I have both VioLife cream cheese and vegan yogurt?
Hi Kayla! Can you find lightly salted chickpeas? Sometimes, the can is way too salty- other times, depending on the brand it’s okay! I’m just nervous it might be very salty! And yes, for sticking with the new recipe!
Hi! I’m in the middle of making this recipe (and so excited about it!) and realize that the Mascarpone ingredient list says:
1 cup (8 ounces) vegan butter, room temperature
2 batches vegan mascarpone, cooled to room temperature
1/2 cup (113 g) vegan butter, room temperature
1 cup (140 g) vegan powdered sugar, sifted
2 tsp vanilla extract
1/4 tsp sea salt
Is that a typo? The vegan butter is listed twice there . . . Am I supposed to just put in a cup and a half total? Or was it supposed to be one or the other of those measurements? I hope I don’t sound rude questioning your genius 🙂 It being listed in two different spots is just confusing me, and I’m to this point in the recipe so desperately trying to double check 😉
Hi Robyn!! Yes, that’s my bad, I’m so sorry for the confusion! It should just be one butter mesueremnts – 113 g/1/2 cup. I just edited it! The recipe was just recently updated and I thought I marked that up (trying to save the old version for those who want it because I always have a few that like the original way best!). I’m so sorry for that, and not rude at all, completely my bad!
Mystery solved! Brilliant-thank you!
…So turns out I have one more question. I’m now creaming all that together and it’s so runny, ie:not creamy 😬 I’m worried I didn’t make the mascarpone well or something 🤷🏽♀️ (4 cups soy milk, quarter cup of lemon, third cup of coco cream…?). I just can’t figure out why now that I’m mixing that with the butter and powdered sugar it’s till so liquidy. Any ideas?
It’s okay, it’ll be softer and more liquid like, BUT should firm up in the fridge! But if it was super gloopy and liquid-y, it sounds like your mascarpone wasn’t cool enough? Did you also use room temp butter? It should still thicken and firm up more in the fridge, like mascarpone!
Hi Britt! I am dying to make this recipe, but I do not own a Stand Mixer….do you think it would be ok if I used my Vitamix to whip up the aquafaba?
Hi Paula! So you CAN use a hand mixer, but it will take a bit more time and effort! However, I just did a search and technically you can make meringue in a blender- I have never tried this before so I wonder if it truly works, but people say that it can be done. I just can’t guarantee results, I’m sorry!
Thanks so much for your reply Britt! I think I may try in the vitamix…it will take me forever with my hand mixer! I’ll keep you posted…can’t wait to make this awesome recipe!
Oh that’s wonderful!! YES, please do, I’m so curious (and I think I might try it too!). I just slightly worry that it will overwork the blender because I don’t know if it will feel like enough “volume” to the blender (and I always worry about burning out my appliances since the time I accidentally burnt out my juicer on the first go round of it 🤣), so definitely be careful- I don’t want you breaking your Vitamix over this recipe!! But hope you can try it soon!
Hi Britt! So I ended up using the hand mixer…I read some reviews about using the vitamix and I didn’t want to risk ruining the aquafaba. It actually didn’t take that long! I love the merengue lady finger recipe! It was so fun to make and easy to follow your recipe, however, my lady fingers came out pretty dense, not airy and fluffy and did not absorb the espresso very well. (I used Bob’s Red Mill
1 to 1 gf flour)
As for the mascarpone, I used the brand “MELT” for the vegan butter with the violife cream cheese, and it was a disaster! It curdled a bit and did not come out creamy or fluffy…I assembled it as it anyways since I had already invested a lot of time and energy….but the decor came out AH mazing,….I used Cha’s organic coconut whipping cream…just chill whip and serve. Stellar. All in all it was ok, but not up to par with yours…I will try the soy-milk version next time….I am just wondering if there is any substitute for the vegan butter, I’m not having any luck finding a good brand since my son is allergic to cashews, we can’t any cashew based butter.
I just finished making your vegan gf foccacia for the 10th time…its my fave!! As always, I am grateful for your amazing recipes Britt!
I made it with some interesting cashewy cream stuff because I didn’t realise you needed to get into it with a cheese cloth
I also replaced lady fingers with chocolate wafers because I couldn’t buy or be bothered to make lady fingers
It was so popular! My friends finished it off!
That sounds LOVELY! I definitely want to try your chocolate version, that sounds wonderful 🙂 Thanks so much for the review!!
Hi Britt! It’s me again! I’m making the full recipe now and am confused with regards to the Vegan Mascarpone….I’d like to make the soy-free version and in the notes it explains how to make the vegan mascarpone “cream”……is this all I have to do for the tiramisu….there is no other step? From what I understand, you make the mascarpone 1st, and then there are extra steps/instructions to make the “cream”….as per your new recipe. If I were to use the cream cheese version, do I just do this:
“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.”
Do I do anything to this before I assemble the tiramisu with it?
I apologize for all the questions, my family is NON-vegan and I just want to get this recipe perfect.
Thanks in advance for your help Britt!
Hi Paula! Please don’t apologize for the questions, that’s why I’m here for!! 🙂 There’s nothing else you need to do for the soy free mascarpone cream- if you’re making it right before assembly, which is what I recommend, then you don’t even need to place it into the fridge, you can just assemble. Also depending on if you’re using a rectangular baking dish, which might need a higher volume of mascarpone cream, for your assembly, you can safely double the vegan butter and vegan cream cheese, and stick with 2 cups of powdered sugar (to not be overwhelmingly sweet, but still have that volume!). I hope you love it! Please do let me know how it comes out!
For the soy milk, would you recommend sweetened or unsweetened? Also, do you know how this would taste if I used cashew milk instead? Also, any advice for someone who doesn’t typically bake? I’m making this for my 21st and I’ve never had tiramisu before, even before I was vegan, so I’m really looking forward to it!
Hi Manuel! I would recommend unsweetened soy milk 🙂 And would you be swapping in the cashew milk for the soy milk in the mascarpone? If so, it unfortunately won’t work because it doesn’t have the protein content that soy milk does when it curdles! Best advice would be take it step by step 🙂 I like to make the ladyfingers and the mascarpone on the same day, then assemble the next! That way, I don’t feel rushed and also can focus on one item at a time! Plus, the ladyfingers taste best in the recipe if they’re a day old (because then they’ll soak up more espresso! 🙂 ). Enjoy!! And happy 21st birthday!!
Hi Britt! Sorry for the late reply, but thank you for your response! When adding the rum to the espresso, how much rum should I add? Also, I just practiced making the ladyfingers and the mascarpone yesterday, but the mascarpone had a really small yield, and the ladyfinger batter was a lot thicker than the one in your video and didn’t pipe properly. Do you have any ideas as to what I might have done wrong? 😅 I’m really new to baking
Hi Manuel! No problem at all! So just to address the thick batter and mascarpone issue- did you use a kitchen scale for the flour? A thicker batter means you might have measured too much flour, which can happen if you use cups instead of a kitchen scale! And for the mascarpone, did you make 2 or just 1 batch of the mascarpone?
For the rum, you can use 2 tbsp! 🙂
Hi there,
This recipe is so delicious and simple and has been my go-to tiramisu recipe for ages!
Just wondering, has the mascarpone recipe changed? I remember I used to just use yogurt then add the butter and powdered sugar and it would be done in minutes, but I can’t remember the ratios?
Thanks for a delicious recipe 🙂
Hi Kat!! So happy to hear it 🙂 And yes it did! But I kept the old mascarpone recipe in the notes section for those who didn’t want to make their own mascarpone 🙂 Let me know if you see it!
Made this a couple of days ago. It was amazing, tastes just like a dairy tiramisu. Thank you for this recipe. I am grateful for it.
This is so lovely!! So glad you loved it too 🙂 Enjoy, and thanks for the review!!
Hi, Britt! I just made the mascarpone cream today and found that while the cream was definitely very creamy, it had a little bit of a chalky after taste/texture. I know that this is because of the soy curdles in the mascarpone because I tasted it earlier, but the slightly chalky texture didn’t go away even after mixing in the other ingredients. Is the cream supposed to be a little chalky or did I do something wrong? Maybe I overcooked my soy curdles? Or maybe my brand of soy milk or my choice of using white vinegar is the problem. Can you please tell me what brand of soy milk you used? I used Silk, by the way!
Hi Millie! That might have been the white vinegar OR potentially overcooking it, I haven’t had that experience with the mascarpone, and I’ve used Silk, so that should have been fine! I wonder if you could try using lemon juice next time or ACV?
I’ll try that next time! Thank you so much for your help, Britt!! ☺️
Absolutely!!
What’s the actual process of making the mascrapone that uses the cream cheese instead of soy milk?
Do the two “batches” in the recipe mean I have to double the amounts that you wrote?
Hi there! The process is in the notes section of the recipe card- it’s definitely easier, but doesn’t taste *quite* like the vegan mascarpone (though it’s a good substitute!). For the vegan mascarpone cream that uses the homemade mascarpone, yes, you would need to double the recipe for the mascarpone!
This was insane! I literally almost ate the entire thing. I mixed a little bit of kahlua and cold brew espresso on mine which made it perfectly sweet, bitter and creamy. My non-vegan teammates loved it too! I will definitely make this again. I am so grateful I found your IG page. Thank you so much.
Omgsh that’s LOVELY!! SO happy to hear it!! Thanks so much for such a wonderful review and the notes on those add-ins!! YUM!! SO helpful to others too 🙂 So glad you’re here, and thank you for your kind words!! Can’t wait to see what you make next!
Hi Britt, the original marscapone recipe was so good I saved it. For anyone looking for that, it’s here:
– 12 oz vegan cream cheese
– 1 cup granulated sugar
– 1 (13 oz) cans coconut cream, chilled in the fridge overnight
– tsp vanilla extract
In a large bowl, cream the the vegan cream cheese until fluffy, about 2 -3 minutes. Add in the sugar and vanilla extract and cream together until smooth. Then scoop in the coconut cream (fat only) and continue mixing until light and fluffy. Store in the fridge until ready to use.
This is so helpful!! Thank you so much for this!!
Hi
Do you think I could sub granulated sugar with coconut sugar, stevia or eriythrol?
Hi Gazelle! I’m not sure that would work- my very limited baking experience with zero-calorie sweeteners has never turned out right! With the coconut sugar, you could sub it into the ladyfingers!
Forgot to add it’s 1 tsp of vanilla extract
I’m so excited that I found your blog and this recipe! I can’t wait to try it! I’m curious if you tried any other GF flours such as Oat Flour for the lady fingers? Thank you!
Hi Mariangela! Oh I’m so excited you’re here!! So I haven’t personally tried oat flour, normally it does work in my recipes, but I’m hesitant to recommend it as I haven’t personally tried it! But I’ve made these dozens of times with gluten free 1:1 flour blends (specifically King Arthur!), and they work AMAZINGLY well!
When do we put in the cornstarch?
Hi! Can’t wait to try this. Could I use an egg replacement powder that I can whip into a meringues instead of aquafaba?
Oh I’m actually not sure because I don’t bake with egg replacement powders! They can vary so much between brands and it’s hard to guarantee that most people would have access to a certain brand so that’s why I air away from them. I’m so sorry!
How far ahead can you make the ladyfingers? Will they stay for a while?
Yes they will! You can make them up to 3 days ahead, and keep them stored in an airtight container at room temperature or you can store them in the fridge for up to a week! You can also freeze them as well, then thaw before you’d like to use them!
Hi! I am going with the vegan cream cheese version that you put at the end of your notes…do I still need two batches of them for the mascarpone cream, or just one? Thanks!
Hi Alix! You can just use one batch then 🙂 Enjoy!
This recipe is fantastic!
Yesterday, I made three trays of tiramisu; two with dairy and a vegan one. The biggest surprise? The vegan one is actually the tastier one!
I actually didn’t have the time to make vegan ladyfingers, so I replaced them with store-bought speculoos.
But the vegan mascarpone cream!! It is really to die for! Even my vegan guests were surprised to eat a tiramisu that actually tastes like the real thing (and even better).
When comparing the non-vegan tiramisu to the vegan one, you might notice that the vegan one is way lighter and fluffier than the one with “real” mascarpone. It is way more pleasant to eat and has a real smooth taste. The one with mascarpone just tastes fattier and heavier, which isn’t really enjoyable, nor guilt-free.
This recipe is a really nice surprise and an enriching experience; I never knew that curdling soy milk was even possible!
The decision? Even though I don’t have a vegan diet, I’m always making vegan tiramisu from now on.
I noticed in your video you added vegan butter and sugar to the mascarpone that you made instead of cornstarch and heavy cream. Was wondering how much of each you added and if you think that method is better than what’s written in the recipe?
Oh yes, the video is different! I further adapted the recipe to be even closer to traditional tiramisu, so the written recipe is the correct method! The ladyfingers, however, are the same in the video as in the written recipe!
Really great recipe!! A couple suggestions /notes:
1. This makes a LOT of cream (wayy more than can even fit in one dish, and too much compared to the amount of ladyfingers). Next time I would only make one batch of vegan mascarpone, so the cream is cut in half.
2. I also didn’t need as much cocoa – just a bit (sifted) for dusting.
3. I also didn’t need it to be vegan (just dairy free) so I bought the ladyfingers and that worked out great, and was a lot easier!
Overall, really appreciated the recipe and the chance to get a dairy free/vegan version of this dessert!
Love this recipe!
I actually did use shelf-stable soy milk for the vegan mascarpone and it successfully curdled! It was the regular So Good soy milk from Australia in case anyone is wondering 🙂
Thanks so much for a easy to follow recipe!!