Growing up, tiramisu was always one of my favorite desserts. The classic recipe contains dairy and eggs, but luckily it is so easy to create a delicious vegan version with tofu substituting for the mascarpone cheese. I know that tofu might sound odd in a sweet recipe, but trust me on this one. Tofu has very little flavor on its own and it is actually an amazing substitute for traditionally creamy, dairy heavy recipes. I can't wait to show you how I make this delicious vegan tiramisu!
What you will need
The only tricky ingredient to find in this recipe are the wafer cookies. For some reason, it is actually pretty difficult to find neutral flavored vegan cookies.
In tiramisu, ladyfinger cookies are traditionally used. However, those have eggs in them and I have yet to find a vegan version. Most other plain cookies also have some sort of dairy or eggs in them, but these vanilla wafer cookies from the Whole Foods 365 brand are completely vegan and work amazing in this recipe.
I highly recommend them for this recipe, and if you guys know of any other vegan plain cookies, I'd love to know!
Here is the full list of ingredients:
- 25 oz of tofu
- ½ cup dairy-free milk
- ½ cup powdered sugar (I used ground up coconut sugar)
- 2 teaspoon vanilla
- 2 teaspoon lemon juice
- 2 cups warm water
- 4 tablespoon instant espresso
- 4 tablespoon rum (optional)
- cacao powder
- vegan wafer cookies- I used about 75 small round wafer cookies, which was about 1.5 boxes
How to assemble the vegan tiramisu
- In a large blender, add the tofu, milk, sugar, vanilla, and lemon juice. Blend it until it is completely smooth and creamy. I blended mine for at least 3-4 minutes. This is your mascarpone filling.
- In a large bowl, add the warm water, instant espresso, and rum. Then dip each wafer fully into the mixture, but remove it very quickly so that it doesn't become too mushy and fall apart. Add the wafers to the bottom of your tiramisu pan. I used an 9 x 9 pan.
- Cover the whole bottom layer with wafers. Then add a thick layer of "mascarpone" filling. Now sift a thin layer of cacao on top. Repeat this process, adding cookies, mascarpone, and cacao, until you reach the top of your pan. Then refrigerate for a few hours and enjoy!
- Note: I decided to make my top layer fancy by adding the mascarpone to a piping bag and creating a pattern on the top layer, but that is completely optional.
Hope you enjoy this short video of the tiramisu making process!
If you liked this vegan tiramisu recipe, you might also like these other creamy vegan desserts:
Vegan Tiramisu Recipe
Equipment
- blender
- pan
- mini sifter
Ingredients
- 25 oz of tofu
- ½ cup dairy-free milk
- ½ cup powdered sugar I used ground up coconut sugar
- 2 teaspoon vanilla
- 2 teaspoon lemon juice
- 2 cups warm water
- 4 tablespoon instant espresso
- 4 tablespoon rum optional
- cacao powder
- vegan wafer cookies- I used about 75 small round wafer cookies which was about 1.5 boxes
Instructions
- In a large blender, add the tofu, milk, sugar, vanilla, and lemon juice.
- Blend it until it is completely smooth and creamy. I blended mine for at least 3-4 minutes. This is your mascarpone filling.
- In a large bowl, add the warm water, instant espresso, and rum.
- Then dip each wafer fully into the mixture, but remove it very quickly so that it doesn't become too mushy and fall apart.
- Add the wafers to the bottom of your tiramisu pan. I used an 9 x 9 pan.
- Cover the whole bottom layer with wafers.
- Add a thick layer of mascarpone filling on top.
- Now sift a thin layer of cacao on top.
- Repeat this process, adding cookies, mascarpone, and cacao, until you reach the top of your pan.
- Refrigerate for a few hours and enjoy.
- Note: I decided to make my top layer fancy by adding the mascarpone to a piping bag and creating a pattern on the top layer, but that is completely optional.
Nutrition
Ari
What would you use instead of powdered sugar? I don’t have any nor do I have arrowroot or cornstarch to make my own. If I did some other granulated sweetener such as monkfruit, would you recommend reducing the plant milk? Or if I did a liquid sweetener, such as maple syrup, would I also reduce the milk? Thanks
Sandra
Is the tofu soft or firm?
Gaby Dimova
soft is best because you are trying to have a creamy consistency 🙂