Homemade Vegan Tiramisu
A vegan version of the popular Italian dessert. Homemade vegan ladyfingers are soaked in espresso and then covered in a sweet cream. This dessert is chilled and then best enjoyed the next day. It get's better as it sits and I promise it will be loved by vegans and non-vegans.
Ingredients
Ladyfingers
- 6 tablespoons chickpea flour (36g)
- 3 tablespoons (45g) water
- 1 cup (224g) organic sugar
- 1 tablespoon vanilla extract
- 3 cups (360g) all purpose flour
- 4 tablespoons (32g) cornstarch
- 4 teaspoons (19g) baking powder
- ½ cup + 1 tablespoon water (135g)
Cream
- 1 block (14 ounces/369g) soft tofu
- ½ cup (120g) vegan cream cheese
- ½ cup (112g) organic sugar
- 1 tablespoon vanilla extract
- ¼ cup (60ml) nondairy milk
- 1 ¼ cup (300ml) brewed espresso or strong coffee
- Cocoa powder for dusting on top
Instructions
- Preheat oven to 350F (190C).
- In a small bowl wish the chickpea flour and 3 tablespoons of water together until thick and smooth. *see note about using vegan “egg” replacer.
- In a bowl add the chickpea flour “egg” and sugar. Mix together until well incorporated. Add vanilla and mix again.
- Sift the flour, cornstarch and baking powder into the bowl.
- Then add the water in slowly mixing with a spoon until it comes together. Once it begins to resemble wet sand use your hands to finish forming the dough. It should be a dough that is easy to form into a ball.
- Take about 1 tbsp of the dough and form it into a ladyfinger shape using your clean hands to roll it.
- Place on a baking sheet lined with parchment paper leaving a bit of space between them. Repeat until all the dough is used, you should get about 26-32 ladyfingers.
- Bake for 14 minutes. They will be lightly golden brown on the bottom. If they spread and are touching while baking do not worry you can easily break them apart once they've cooled.
- Once the ladyfingers are done baking let them cool for 10 to 15 minutes.
- Add the cream ingredients to a blender or food processor and blend until smooth. If necessary add in 1-2 tbsp more of non-dairy milk to help make sure it is very smooth. This will be a thinner consistency as it chills in the fridge it thickens.
- Prepare espresso or coffee. Then dip the cooled ladyfingers in the espresso for a few seconds and place in your dish. I used a 9 x 11 inch baking dish. Make a single layer of espresso dipped lady fingers. If necessary, break the ladyfingers up to fill in sides or empty spaces.
- Then add half of the cream filling, enough to cover it. Add the rest of the lady fingers on top and the remaining cream.
- Cover the tiramisu and refrigerate at least overnight (8 hours). This dessert will get better the longer it sits in the fridge so it is great to make in advance.
- Sift cocoa powder on top and cut up into 8 to 10 pieces depending on how many servings you want. Enjoy.
Video
Notes
- When I originally made the ladyfingers recipe I used 6 vegan "egg" replacers. Something similar to Bob's Red Mill, The Neat Egg, Ener-G - things like that. You can use the chickpea flour or egg replacers of choice.
- I suggest using a kitchen scale when baking they are inexpensive and are helpful for precise measurements. This is the one I use: https://amzn.to/3Bf0usK
Tried this recipe?Let us know how it was!