7-Layer Vegan Tiramisu with Cashew Cream and Coconut Milk

Description:

This indulgent vegan tiramisu is a plant-based twist on the classic Italian dessert, made with layers of rich cashew cream, coffee-soaked biscuits, and creamy coconut milk. The combination of flavors from the coffee and cocoa, along with the smooth texture of the cashew cream, creates a decadent dessert that’s perfect for any special occasion. Enjoy a cruelty-free version of tiramisu that retains all the elegance and taste of the original!

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Ingredients:

For the Cashew Cream:

• 1 1/2 cups raw cashews (soaked for 4 hours)
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

For the Coffee Mixture:

• 1 cup brewed strong coffee (cooled)
• 2 tablespoons coconut sugar or regular sugar
• 2 tablespoons coffee liqueur (optional)

For Assembly:

• 1 pack vegan ladyfingers or sponge cake slices
• 1/4 cup cocoa powder (for dusting)

Instructions:

1. Prepare the cashew cream: Drain the soaked cashews and add them to a blender along with coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
2. Make the coffee mixture: In a shallow dish, combine the brewed coffee, sugar, and coffee liqueur (if using). Stir until the sugar is dissolved.
3. Dip the ladyfingers: Dip each vegan ladyfinger or sponge cake slice into the coffee mixture, making sure they absorb the liquid but do not become too soggy.
4. Layer the tiramisu: In a serving dish, start by spreading a layer of the coffee-soaked ladyfingers. Then add a layer of cashew cream on top. Repeat this process until you run out of ingredients, finishing with a layer of cashew cream.
5. Chill and set: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
6. Dust with cocoa powder: Before serving, dust the top of the tiramisu with cocoa powder for a classic finish.

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