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Vegan Tiramisu

Vegan Tiramisu

  • Total Time: 2 hours 20 minutes
  • Yield: 6/8 people 1x


  • 1 cup espresso coffee (+ 2 Tbsp water)
  • 250 g soft tofu
  • 150 g light brown sugar (I used raw cane sugar)
  • 150 ml vegetable cream (like coconut cream)
  • 30 g unsweetened cocoa
  • 1 tsp vanilla
  • 1 Tbsp lemon juice
  • 1 Tbsp almond, soy or rice milk
  • 150-200 g vegan cookies (I used gluten-free rice and corn biscuits)
  • dark chocolate shavings, optional


  1. Start by making the espresso coffee, then put it in a low, wide bowl and add some water.
  2. Prepare the tofu cream: cut the soft tofu into cubes and put it in a blender with the sugar, vanilla and lemon juice.
  3. Blend for a few minutes, intermittently, adding the milk to soften it, until it becomes a smooth and homogeneous mixture.
  4. In a medium bowl whip the cold vegetable cream (coconut cream) with a hand blender and then add it to the tofu mixture. Your cream is ready.
  5. Now proceed to the composition of the layers: dip the biscuits in the coffee and lay them flat on a baking dish or individual glasses; add the tofu cream, a sprinkle of cocoa and continue layering the soaked biscuits, tofu cream and cocoa (I did 3 layers).
  6. Finish with a sprinkle of dark chocolate shavings.
  7. Let cool in the refrigerator a few hours before serving.
  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Italian
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