If you’re a tiramisu lover but want to skip the dairy and eggs, this one’s for you.
These vegan tiramisu cups are everything you love — creamy, rich, a little boozy, and packed with espresso flavor.
We’re using cashew cream instead of mascarpone and layering it with coffee-soaked vegan ladyfingers.
It’s cozy, elegant, and super simple to prep ahead.
I’ve made this one for dinner parties, Sunday treats, and even brunch. People always go for seconds.
Why I Love This Recipe
I’ve tested so many plant-based desserts, but this one keeps coming back in rotation. It’s elegant but not fussy. Light but still indulgent. The flavor combo is timeless — coffee, vanilla, cocoa — and the texture is next level when you let it chill overnight.
- No baking needed
- Feels fancy but is super easy
- Make-ahead friendly
- Creamy, rich, but totally dairy-free
- Just the right amount of sweetness
What You’ll Need
For the Cashew Cream Layer:
- 1 ½ cups raw cashews (soaked overnight)
- ⅓ cup maple syrup
- ½ cup canned full-fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- Pinch of salt
For the Espresso Dip:
- ¾ cup strong brewed espresso (or strong coffee)
- 2 tablespoons dark rum or coffee liqueur (optional)
For Assembly:
- 10–12 vegan ladyfingers or plain vegan cookies (like vanilla wafers or sponge fingers)
- 2 tablespoons unsweetened cocoa powder
Ingredient
Pro Tips
- Soak the cashews overnight or boil for 15 minutes if you’re in a hurry — it makes the cream way smoother
- Use full-fat coconut milk for best richness
- Let it chill at least 4 hours — overnight is magic
- A piping bag makes it easier to layer neatly in cups
- Gently dip the ladyfingers in coffee — don’t soak too long or they’ll fall apart
Tools Required
- Blender
- Measuring cups & spoons
- Small bowls
- Mixing spoon
- Small serving cups or jars
- Fine mesh sieve (for dusting cocoa)
Substitutions and Variations
- Swap maple syrup with agave or date syrup
- Use oat or soy cream instead of coconut milk if preferred
- Skip the alcohol — still delicious
- Try chocolate shavings on top for a fancier finish
- Use almond extract for a twist in the cream
Make-Ahead Tips
- Make the cashew cream up to 3 days ahead
- Assemble the cups a day before and chill overnight — even better
- Store in fridge covered with plastic wrap or lids
Servings and Time
Makes: 4–6 small dessert cups
Total Time: 25 minutes prep + 4 hours chilling (no bake)
Instructions
Step 1: Soak Cashews
Soak 1 ½ cups raw cashews overnight in cool water, or boil for 15 minutes if short on time, then drain and rinse.
Step 2: Blend the Cashew Cream
In a blender, combine:
- Soaked 1 ½ cups cashews
- ⅓ cup maple syrup
- ½ cup full-fat coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- Pinch of salt
Blend on high until super smooth and creamy.
Step 3: Make the Espresso Mix
In a shallow bowl, mix:
- ¾ cup strong brewed espresso (or coffee)
- 2 tablespoons dark rum (optional)
Let it cool to room temp.
Step 4: Dip the Ladyfingers
Quickly dip 10–12 vegan ladyfingers one at a time into the espresso mix, just 1–2 seconds per side. Don’t soak too long.
Step 5: Layer It Up
In each cup or jar:
- Add a layer of espresso-dipped ladyfingers
- Spoon or pipe in a layer of cashew cream
- Repeat until cup is filled
- Finish with cashew cream on top
Step 6: Dust with Cocoa
Using a fine mesh sieve, dust 2 tablespoons cocoa powder over the top of each cup. Chill in the fridge at least 4 hours or overnight.
Step 7: Serve and Enjoy
Take out of the fridge, serve chilled with a small spoon. Optional: garnish with a mint leaf or chocolate shavings.
Macros (Per Serving – based on 6 servings)
- Calories: ~320
- Protein: 6g
- Carbs: 29g
- Fat: 20g
- Sugar: 14g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Cashews are high in fat and starch, which makes them perfect for mimicking that creamy mascarpone texture when blended. Coconut milk adds body and richness, while lemon juice balances it with acidity. The espresso layer adds depth, and the alcohol helps mimic the classic tiramisu flavor profile. Chilling helps the layers set and the flavors meld.
Common Mistakes
- Over-soaking the ladyfingers: they’ll fall apart and make the cup soggy
- Not blending the cashews long enough: your cream will be grainy
- Using light coconut milk: the cream won’t set right
- Skipping the chill time: it needs time to firm up and taste best
- Using hot espresso: it’ll melt the cream layer
What to Serve With
- Fresh berries
- Espresso or cappuccino
- A light sparkling wine or dessert wine
- Dark chocolate squares on the side
- A little almond biscotti
FAQ
Can I make this nut-free?
Yes! Swap cashews for silken tofu or sunflower seed cream, though flavor will change.
How long does it last?
Up to 4 days in the fridge, covered.
Can I freeze it?
Not recommended — texture changes a lot after freezing.
Can I make it in a big dish instead of cups?
Yes! Use an 8×8 baking dish and follow the same layering steps.
Leftovers and Storage
Store leftovers covered in the fridge for up to 4 days. The flavor gets even better by day two. Don’t freeze — the texture changes too much. Serve straight from the fridge.
Wrap-Up
I hope you give these vegan tiramisu cups a try! They’re cozy, elegant, and just the right amount of indulgent. Perfect for impressing guests or just treating yourself. If you make them, leave a comment below and let me know how it went or ask any questions. I love hearing from you!