Vegan tiramisu

Vegan tiramisu

vegan tiramisu slice

It’s a big day in the Lazy Cat Kitchen household as finally, after about a year of tinkering, we are launching a new version of this website. If everything goes to plan, you should be looking at it by the time this recipe is live. I am a bit nervous, I won’t lie.

It was a big job and we somehow didn’t divorce over it, although it got tense a couple of times 😉 . There are so many things to do and think of when doing a job like that. I am lucky as I am married to a web developer extraordinaire with an admirable amount of tenacity but despite having such a first class level of IT expertise in the house, the job was still stressful as we were both tackling it alongside our day jobs. It put a lot of pressure on us and made other chores (DIY mostly) suffer. We are glad to be finally crossing the finish line.

We have listened to your feedback and introduced some improvements to the layout, legibility and added nutritional information to all our recipes – something that Duncan beavered away at for hours while I plied him with hot beverages and snacks 🙂 (we played to our strengths, what can I say?). We hope you like this new version of our site and find it a pleasure to use.

Meanwhile, after last week’s recipe for vegan lady fingers, I promised you a dessert featuring these and I’m pretty sure most of you guessed what I was talking about…Being a massive coffee aficionado, I’ve had to correct an oversight of there being no tiramisu recipe (apart from these tiramisu jars) on the blog thus far.

This tiramisu uses my vegan lady fingers as a base, but you could also make a drier sponge and use that instead. For the cream, I used a combination of silky tofu and cashews, which while lush and creamy once blended, do ideally need to be stiffened a little. You have two options here, either deodorised (which means no coconut aroma or flavour is present) coconut oil or agar agar powder. Both of them work well with the first one being more indulgent than the latter. It’s not that fussy to make and the result is well worth it, it makes for a perfect dinner party dessert.

vegan tiramisu ingredients

vegan tiramisu assembly

vegan tiramisu assembling

vegan tiramisu dusting cocoa

vegan tiramisu dusted

vegan tiramisu tray

16-12 pieces
30 min
0 min
16-12 pieces
30 min
0 min


  • 240 ml / 1 cup strong coffee*
  • 30-45 ml / 2-3 tbsp sweet Marsala wine*



  1. Mix cold coffee with alcohol and pour into a shallow dish. You could sweeten this soaking liquid if you wish, but I don’t as the other two components of the dessert provide enough sweetness.


  1. Place drained tofu at the bottom of the blender followed by half of the cashews and the rest of the ingredients (apart from cocoa powder). Once blended, add the remaining cashews and blend until smooth – use a tamper or a silicone spatula to help the blender churn from time to time.
  2. Stiffen the cream by blending in melted coconut oil OR agar agar powder activated in 120 ml / ½ cup water as per packet instructions. Refrigerate until ready to assemble.


  1. Dip each lady finger in the coffee mixture briefly. Arrange a layer of coffee dipped lady fingers at the bottom of the dish.
  2. Spread half of the cream on top, followed by another layer of coffee dipped lady fingers.
  3. Spread the rest of the cream on top and allow the dessert to set overnight at least (two nights is best).
  4. Dust with cacao powder, cut and serve (chilled).

*LADY FINGERS: They can be made a week or two in advance and stored in an air-tight container. Alternatively, you could also make a regular vanilla sponge.

*COFFEE: I brewed 30 g of dark roast coffee in 240 ml / 1 cup of water. You could also use 2-3 espresso shots or approx. 2-3 tbsp instant coffee instead.

*MARSALA WINE: You could use rum, brandy, whiskey, any coffee-flavoured liqueur or Amaretto instead. If you don’t want to use alcohol, you could skip it or replace it with a few drops of almond extract, for example.

*CASHEWS: Should be soaked overnight or for at least 30 minutes in boiling water.

*ICING SUGAR: You could use softened dates instead. If you were to use a liquid sweetener (like maple syrup), it would make the cream too loose.

*AGAR AGAR POWDER: Can theoretically be replaced by agar agar flakes but you’ll need to triple the volume as they are 3 times less potent and I generally do not like using them as they never fully dissolve, in my experience.

*The Pyrex dish I used had the following dimensions: 30 cm x 22 cm (12″ x 8.5½), but you could also use a square 25 cm (10″) dish for a slightly taller tiramisu.

10 g
22 g
10 g
7 g
28 g
*per serving
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2 reviews, 8 comments
Di King:
Can I use unrefined coconut oil? Love your receipes by the way.
    Hi,Sure you can but the cream may have a slight coconut flavour. Hope this helps! Ania
Hi! This looks amazing! I'm allergic to soy. Is there a way to replace it?
    Hi Anna,My alterative would be coconut cream (ideally obtained from 1-2 cans of chilled coconut milk" rel="noopener" target="_blank">full fat coconut milk) and either used straight or even better whipped up first. Hope this helps! Anna
The new version of the website looks great!
    Thank you, Becky! I am so happy to hear that you like it! x Ania
Cindy Moxham:
Thank you for this recipe Anya - what a wonderful gift! I used to love Tiramisu, and missed it so much since I became intolerant to dairy. I'm definitely going to make this. You are a star! ⭐
    Great to hear that, Cindy, and I hope that this recipe will hit the spot. x Ania
So exciting!!! 5 stars, cos I know it will be!
    Aw, thank you Aimée! So lovely to hear that you think so :)
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