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Tiramisù - Vegan

This is the vegan version of the traditional Italian dessert. This incredibly easy vegan tiramisu can be made in just 10 minutes!


  • 9 Spelt Bread or whole-grain bread slices, crusts removed

  • 120 ml strong coffee or espresso, chilled

  • 2 tbs. pure maple syrup, divided

  • A few drops of almond extract

  • 140 gr. raw cashews

  • 120 ml unsweetened soy milk

  • 60 gr pitted dates

  • 1 tbs. lemon juice

  • Cocoa powder, for dusting

Conversion table: click here


🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc

👩🏻‍🍳 Cuisine: Italian 🇮🇹

👨‍👩‍👧‍👧 Yield: 7 servings


Preparation: 20 minutes


Resting :

😰 Level: easy

💰 Cost (NZ): $$$$


  1. Line a baking sheet with baking paper.

  2. Arrange the bread in a single layer on the prepared baking sheet.

  3. Transfer the baking sheet to a cold oven and heat to 180°C.

  4. When the oven reaches temperature, flip the bread over, and toast for another 5 to 7 minutes. Remove from the oven.

  5. Meanwhile, in a shallow bowl, mix together the coffee, 1 tablespoon of maple syrup, and the almond extract.

  6. To make the cashew cream, combine the cashews, soy milk, dates, the remaining 1 tablespoon of maple syrup, and lemon juice in a high-efficiency blender. Process until smooth.

  7. Once cool enough to handle, dip the toasted bread in the coffee mixture.

  8. In a 20-by-20-cm glass baking dish, layer the bread followed by half of the cashew cream. Repeat with a second layer. Cover, and refrigerate until ready to serve.

  9. Slice the tiramisu, sift cocoa powder on top, and serve.

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