Dairy Free Tiramisu

Dairy Free Tiramisu

Active time

45 min

Total time

4-24 hrs

Servings

4-6

💡 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. 

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!