45 min
4-24 hrs
4-6
đź’ˇ The longer you let this dairy-free tiramisu sit, the better. To date, I've made it 12 hours. One day we will let it sit a full 24 hours.Â
Dairy Free Tiramisu Ingredients
- 8 oz raw cashews, boiled until very soft (~30 minutes)
- 3 tbsp non-dairy milk, more as needed
- 2 tsp vanilla extract, divided
- 3 eggs, yolks and whites separated
- 4 tbsp sugar
- Ladyfingers (~24)
- 2-3 C espresso or very strong coffee
- 1 tsp almond extract
- 1/4 C dairy-free whipped cream
- Cocoa powder
đź’ˇ If you have a nut allergy, use silken tofu instead!
Dairy Free Tiramisu Directions
Step 1
Combine cashews, non-dairy milk, and 1 tsp of vanilla in a blender and blend until very smooth, scraping the sides of the blender as needed. Add additional non-dairy milk if the mixture is too thick. Set aside.
Step 2
Whisk together egg yolks and sugar until the sugar is completely dissolved and the mixture is pale yellow (~5 minutes). Set aside.
Step 3
Beat egg whites until stiff peaks form (~5 minutes). Set aside.
Step 4
Mix the cashew “mascarpone” with the egg yolks very well. Gently fold in dairy-free whipped cream. Once fully incorporated, fold in 1/3 of the egg whites. Repeat with remaining egg whites until fully incorporated.
Step 5
Mix espresso with almond extract and remaining vanilla extract. Dip each ladyfinger into the espresso for no longer than 2 seconds and place in a cocktail glass or small baking dish. If using a cocktail glass, break the ladyfingers in half after dipping in the espresso. Layer the cashew “mascarpone” on top of the ladyfingers layer and repeat. Once the glass/dish is full, cover with plastic wrap and refrigerate for 4-24 hours (the more, the better).
Step 6
Dust the top of each tiramisu with cocoa powder and bottoms up!