Vegan Tiramisu
An easy and delicious plant-based twist on classic tiramisu featuring creamy tofu layers and coffee-soaked ladyfingers.
Ingredients
For the coffee mixture
- 1 cup strong brewed coffee Brew and cool before use.
- ¼ cup maple syrup Adjust sweetness to taste.
- 1 teaspoon vanilla extract For enhanced flavor.
For the tofu mixture
- 1 ½ cups silken tofu Blend until smooth.
- ½ cup almond milk Can substitute with oat or rice milk.
- ½ cup cocoa powder For the creamy layer.
For assembly
- 1 package vegan ladyfingers Soak briefly in coffee mixture.
- to taste none Cocoa powder for dusting Sprinkle on top before serving.
Instructions
Preparation
- Start by brewing a cup of strong coffee. Let it cool while you gather other ingredients.
- In a bowl, combine the cooled coffee, maple syrup, and vanilla extract. Stir until combined.
- In a blender, add silken tofu, almond milk, and cocoa powder. Blend until smooth and creamy.
Assembly
- Take one vegan ladyfinger and dip it briefly into the coffee mixture.
- Begin layering in a dish by placing the soaked ladyfingers at the bottom.
- Spread a generous layer of the tofu mixture over the ladyfingers.
- Repeat the layers—soaked ladyfingers followed by the tofu mixture—until all ingredients are used.
- Cover the dish and chill in the refrigerator for at least 4 hours or overnight.
- Dust with cocoa powder before serving.
- Slice and serve your Vegan Tiramisu.
Notes
Store leftovers covered in the refrigerator for up to 5 days. Do not freeze.