Vegan Tiramisu Pots
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3–4 tbsp water, as needed
For the whipped coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
For the espresso soak
- ¾ cup strong brewed espresso or very strong coffee, cooled to room temperature
- 1 tbsp maple syrup
- 1 tbsp dark rum or coffee liqueur (optional)
For assembly
- 12–16 vegan ladyfingers (savoiardi), broken in half if needed to fit the glasses
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- 1
Drain and rinse the soaked cashews, then transfer them to a high-speed blender or food processor. Add the maple syrup, lemon juice, vanilla extract, and 3 tablespoons of water. Blend on high for 2–3 minutes, scraping down the sides as needed, until completely smooth and creamy with no graininess remaining. Add the remaining tablespoon of water only if the mixture is too thick to blend smoothly. Transfer to a bowl and set aside.
- 2
Open the chilled can of coconut milk without shaking it. Scoop the solidified coconut cream from the top into a large bowl, leaving the liquid behind. Using an electric hand mixer or stand mixer, beat the coconut cream on medium-high speed for 2–3 minutes until it holds soft, billowy peaks. Add the powdered sugar and beat for another 30 seconds until just combined.
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