Try this Vegan Cashew Tiramisu, an Italian recipe without eggs or dairy.

Tiramisù vegano di anacardi

Discover the Vegan Cashew Tiramisu, a modern take on the classic Italian dessert. This version is crafted without eggs, milk, or mascarpone. We’ll guide you on how to make homemade vegan ladyfingers using aquafaba, the liquid from canned chickpeas, whipped with sugar.

Instead of the traditional mascarpone cream, enjoy a vegan cashew cream enhanced with soy milk, maple syrup, and a hint of cinnamon, offering a thick and velvety texture. The ladyfingers are dipped in coffee and layered with the cream directly in glasses, creating a convenient single-serving dessert.

Also, try these homemade vegan desserts:

• Vegan Tiramisu
• Easy Vegan Tiramisu
• Vegan Chocolate Salami
• Vegan Panna Cotta

Ingredients

• 1 cup cashews
• 1 cup soy milk
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1 cup aquafaba
• 1/2 cup sugar
• 1 cup strong coffee
• 1/2 cup flour

Instructions

1. Soak cashews in water overnight.
2. Drain and blend cashews with soy milk, maple syrup, and cinnamon until smooth.
3. Whip aquafaba with sugar until stiff peaks form.
4. Fold in flour gently to form a batter.
5. Pipe the batter onto a baking sheet and bake at 180°C (350°F) for 10-12 minutes to make ladyfingers.
6. Brew coffee and let it cool.
7. Dip ladyfingers in coffee and layer them in glasses with the cashew cream.
8. Chill before serving.

Total Time: 40 min

Cuisine: Italian