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    Recipes » Vegan Tiramisu

    April 30, 2017 174 Comments

    Vegan Tiramisu

    31.9Kshares
    Jump to Recipe
    This post for Vegan Tiramisu is sponsored by Breville who I love for their amazing espresso machines. I now get to enjoy fancy coffee shop quality espresso drinks from the comfort of my home. Every morning is the best morning!
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
    That's what you're looking at right there in that photo. Vegan Tiramisu where have you been all my life!?
    Good thing I was meeting my friends shortly after preparing this dessert because vegan tiramisu and I can't be in the same room alone together without a close encounter.
    This classic Italian dessert is traditionally made with ladyfinger cookies (not vegan), layered with a custard made of mascarpone cheese (not vegan), egg yolks (not vegan), and whipped cream (not vegan). So when I made this tiramisu and brought it to my vegan friends (one of whom is Italian), let's just say that they were pleased. Very, very pleased. Like, unbelievably, give me more, murmured yums in between bites pleased. ~Brushes imaginary dust off of shoulders~ thankyouverymuch.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Now, I'm not gonna lie, this isn't the easiest of desserts that you can whip up in a rush. BUT it is something you can totally do in steps, and even start a couple of days ahead if you prefer. All of the layers could be made ahead of time, and then you can assemble, and pop it in the fridge to set overnight. So when it comes to the special event you are serving this at, everything is done, all that's left to do is dig in and be prepared to taste espresso cake heaven.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Let's just take a moment to talk about my love of Breville . My old espresso machine died a while back, and as I'm someone who goes to bed thinking about how excited I am for coffee in the morning, this was very, very sad. My old espresso machine worked well for a very long time, and I originally stole it from an ex-boyfriend (oops) so it didn't owe me any favours, but it was still a sad day.
    So when Breville was eager to work with me in the espresso range of things, I was jumping up and down fist pumps in the air, dancing in the kitchen, excited about it! I'm so, so thrilled to be the proud owner of the incredibly fancy shcmancy Barista Express. ❤️❤️❤️
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Oh, how I love the Barista Express, let me count the ways:
    1. The Barista Express has all you need in one handy dandy compact machine, including an espresso grinder, steamer, tamper, and hot water tap.
    2. You can adjust all of the settings to meet your own preferences, no matter how picky you are!
    3. THEN you just tap a button to grind, then tap another one to make espresso, making it so incredibly easy for the best espresso.
    4. I don't know how the team at Breville does it, but this machine always makes a gorgeous crema. (Which is the foamy bit on the top of the espresso). It's perfect every time!

    Yeah, the love is deep, and the love is real.

    Now let's get to making this espresso infused Vegan Tiramisu! Omnomnom.

    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechickenTo make the ladyfingers: make two batches of The Best Vegan Vanilla Cupcakes, (that's enough to make 24 cupcakes) and instead of making cupcakes, divide the batter into two lightly greased 9" square baking pans. Bake until lightly golden and a toothpick comes out clean in the center.

    Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.

    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    To make the espresso sauce: add the espresso and coffee liqueur to a measuring cup, and fill with water until you have ¾ cup of liquid.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    To make the cream layer: first, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
    Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    To assemble the tiramisu: In an 8" x 12" or 9"x 9" dish line up the ladyfingers in a single layer. Spoon over half of the espresso sauce, then spread over the cream mixture.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
    To serve: put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
    Vegan Tiramisu! Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. Dairy free and egg free. #itdoesnttastelikechicken
    Print Recipe
    4.73 from 40 votes

    Vegan Tiramisu

    Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. 
    Prep Time50 mins
    Cook Time20 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 18
    Calories: 322kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the ladyfingers cake:

    • 1 recipe The Best Vegan Vanilla Cake (enough to make 24 cupcakes or a 2-layer 9" cake), see instructions

    For the espresso sauce:

    • 4 shots of espresso (or very very strong coffee)
    • 2 tablespoons coffee liqueur
    • water

    For the cream layer:

    • 1 cup raw cashews
    • ½ cup non-dairy milk (such as soy or almond)
    • 3 tablespoons agave or maple syrup
    • 1 teaspoon vanilla extract
    • 1, 14oz can premium coconut milk or coconut cream , chilled in the fridge overnight
    • 1 tablespoon cocoa powder
    US Customary - Metric

    Instructions

    To make the ladyfingers:

    • Make The Best Vegan Vanilla Cake, but instead of making round cakes, divide the batter into two lightly greased 9" square baking pans. Bake for 22 - 28 minutes until lightly golden and a toothpick comes out clean in the center. *Don't make the frosting as that isn't needed for the tiramisu.
    • Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.

    To make the espresso sauce:

    • Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have ¾ cup of liquid.

    To make the cream layer:

    • First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
    • Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
    • Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy. Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.

    To assemble the tiramisu:

    • In an 8″ x 12″ or 9″x 9″ dish tightly line up the ladyfingers in a single layer. Spoon over half of the espresso sauce then spread over the cream mixture. Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.

    To serve:

    • Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.

    Notes

    For the whipped coconut it's important to buy coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably higher in fat and would work well. One reliable brand is Thai Kitchen Premium Coconut Milk.

    Nutrition

    Calories: 322kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.


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    Reader Interactions

    Comments

    1. Sara says

      February 10, 2021 at 9:10 am

      Sammmmm OMG! A little backstory here: I'm Italian born and raised in Rome. My mother isn't but she lived in Rome for 29 years. Tiramisu is a staple of Roman cuisine. We went vegan 4 years ago: Mom was 74 yo and I was 42 yo. Mom always said the one thing she sorely missed was tiramisu. Every vegan restaurant we tried didn't do a good job at recreating it: either too heavy, too grainy, too mushy, too "coconutty" and then...came Sam. I surprised Mom last night by making your recipe and we were just blown away. I actually did it the real Italian way and let it "rest" for 24 hrs before serving it. My friend (who is not 100% vegan yet) said it was INCREDIBLE and the best vegan dessert he had ever had. GRAZIE MILLE for giving us back tiramisu! E' buonissimo! Much love, Sara and Carole

      Reply
      • Sam Turnbull says

        February 15, 2021 at 4:12 pm

        Aww thanks for sharing Sara! I love that story so much!!!! 🙂

        Reply
    2. Sara says

      February 04, 2021 at 10:31 am

      Hi Sam, is it ok to use an 8 inch pan instead of 9 inch? Thanks! Newbie cook here 🙂

      Reply
    3. Tanya says

      January 28, 2021 at 4:32 pm

      I'm planning an Italian-themed course meal for Valentines day this year since we're stuck in lockdown. Very excited to make this! Just wanted to comment that according to Barnivore, Kahlua is not vegan now, due to the sugar brand they use. They mentioned wanting to fix this so they may call it vegan, but can't find any news since!

      Reply
    4. Julia says

      January 06, 2021 at 2:58 pm

      OMG this was so so good!!! In my opinion, (as a vegan) it tasted even better than non-vegan tiramisu! All my non-vegan friends and family also loved it, saying that it was as good as regular tiramisu!!!
      Thank you so much for this recipe!

      Reply
      • Julia says

        January 06, 2021 at 3:00 pm

        Worked perfectly!

        Reply
    5. Jamie says

      January 01, 2021 at 5:17 pm

      Overall I really liked this! Couldn't get the coconut cream to whip (my fault because I didn't refrigerate), so had to use cocowhip, but the strangest thing is that the tiramisu turned green after a night in the fridge. I see others had this issue too! It's a bit of a bummer because it's kind of off putting. At least it tasted the same!

      I definitely would have soaked the cake in a lot more of the espresso mixture. It was far too subdued for my taste so that was a bit disappointing. Next time I'll probably dunk them briefly.

      Otherwise it was delicious. The vanilla cake is amazing and easy to make!

      Reply
      • MB says

        January 31, 2021 at 7:41 am

        Mine turned green as well. Kind of a bummer since no one will likely eat it now. If it turns green everytime, I probably won't make this again.

        Reply
    6. Yulca says

      December 30, 2020 at 2:29 am

      I had to come back and comment a second time, because this recipe is so versatile! I've used it (all without coffee)
      a) with your chocolate cake instead of vanilla, a raspberry-infused cream layer, and crumbled chocolate cookies on top;
      b) with your pumpkin cake, plum jam instead of the coffee, and a pumpkin-infused cream layer with chocolate chunks and crumbled speculoos cookies on top;
      c) and for New Year's it will be your vanilla cake, raspberry-infused cream layer, chocolate chunks and crushed cornflakes on top.
      Always a HUGE hit, even with coconut hating hubby (he keeps requesting it :D)).
      All the best for 2021, Sam!
      P.S. Cookbook is pre-ordered, I can't wait.

      Reply
    7. Jessica says

      December 23, 2020 at 3:42 pm

      Hi Sam! I’m making your tiramisu for Xmas Eve and was hoping to get it done today but the brand of canned coconut milk I usually use came out of the fridge (after a few days) not separated! Maybe it was a dud and I still have one day left to finish it up so I stuck another can in the fridge for tomorrow. BUT... if it doesn’t harden how can a salvage the recipe??!! Thanks

      Reply
      • Sara G. says

        January 06, 2021 at 2:53 pm

        Depending on the brand and how much fat content there is, there may be little/no hard cream on the top. This most likely won't work with low fat coconut milk.

        Reply
    8. Nicola S says

      December 08, 2020 at 3:49 pm

      Thank you so much, this is AMAZING!!! I made it yesterday & left in the fridge overnight, just tried it & it is absolutely delicious! I soaked the cashews overnight as well as boiling them to soften. I can’t believe how well it came out, I would never guess it’s vegan! I used strong coffee, tesco own brand coffee liqueur & natco coconut milk & there wasn’t any hint of coconut flavour. Just lovely & creamy. Family also love it so will be our Christmas dessert ☺️

      Reply
    9. Lifestyle says

      November 12, 2020 at 7:52 pm

      I have realized that in digital cameras, unique detectors help to aim automatically. The sensors regarding some video cameras change in in the area of contrast, while others use a beam involving infra-red (IR) light, particularly in low lumination. Higher specification cameras often use a combination of both programs and may have Face Priority AF where the digicam can 'See' some sort of face while focusing only upon that. Thanks for sharing your thinking on this blog.

      Reply
    10. Ashlee says

      October 23, 2020 at 10:55 pm

      I’d love to make this for my birthday - how can I substitute the agave?

      Reply
      • Vienna says

        December 02, 2020 at 11:21 am

        She said maple syrup. works great!

        Reply
        • Ashlee says

          December 02, 2020 at 5:10 pm

          Ah perfect thank you Vienna!

          Reply
    11. Chari says

      July 26, 2020 at 1:39 pm

      This was absolutely delish. I made it for a dinner party for non-vegan friends and they were all raving. It is VERY rich. The cake recipe is also amazing and I will use ir for other recipes. It was just a tad too sweet for me, but I'm German and my American friends loved the level of sweetness.

      Reply
      • Emma Wynn says

        August 05, 2020 at 2:11 pm

        It's so amazing! I made the cake w/ only 3/4 cup sugar, as I don't have a big sweet tooth. It came out perfectly. Also, I used 100% white whole wheat flour for the cake and that also works great.

        Reply
    12. Johana says

      June 19, 2020 at 7:27 am

      Hello , amazing recipe I just want to know if I can sust the cashews for walnuts ? And coconut milk can be sust as well? Which option is better for the milk, ricotta cream cheese or coconut cream?

      Thank you

      Reply
    13. Sophia says

      June 16, 2020 at 2:57 pm

      This turned out so good! I made a couple substitutions. I didn't have espresso or coffee liqueur, so I substituted those for some very strong coffee mixed with a bit of rum and sugar. The coconut milk I bought did not separate overnight (don't use Goya!), and since I didn't have enough time to let another can chill, I bought a pack of silken tofu instead and combined it with the cashew cream in a food processor. The texture came out great, but I needed to add a little more maple syrup and vanilla extract to mask the tofu-y flavor. Will definitely be making this again!

      Reply
      • V- says

        February 16, 2021 at 8:48 pm

        This recipe is amazing! I made this on a whim using what I had available and based on prefereces:
        I made it into a 3-layer cake and it stood! I used white whole wheat flour, and unsweetened vanilla yogurt in place of oil. For the vegan mascarpone, I used silken tofu instead of cashews. Then all I had was brandy so I used just 1 tbsp of that in the coffee.
        Taste and texture were impeccable. This recipe now has a place in my favorites! Thank you! 🙂

        Reply
    14. La says

      May 29, 2020 at 3:25 pm

      Hey! I'm currently making this recipe to serve tomorrow evening. I just wanted to know if I could top with cocoa today before placing in the fridge overnight or do you recommend adding just before serving?
      So far the cakes are out of the oven and they smell amazingggg

      Reply
      • Sam Turnbull says

        June 04, 2020 at 9:32 am

        You can do it ahead of time. Enjoy!

        Reply
    15. Riya Patel says

      May 01, 2020 at 5:21 pm

      Hi! I don’t have any Kahlua at home, so could I just omit it from the recipe? Or do you have any ideas for a substitute? (Non alcoholic preferably) thank you!

      Reply
      • Sam Turnbull says

        May 06, 2020 at 4:08 pm

        Yes, you can omit, maybe up the espresso a bit 🙂

        Reply
    16. Emma says

      April 05, 2020 at 12:02 pm

      Question! I’m aiming to make this tomorrow.
      I have one of those isi Whip Making machines - it creates a nice , fluffy coconut whip- and i don’t need to separate the water from the fat for this. Could I use it in place of the coconut cream? And would I then just... blend the cashews in to that? Sorry if this doesn’t make make Innis typing on my phone and it’s risky to go back up and look at the recipe at this point! (Phones...)
      Looks awesome- can’t wait to make it!

      Reply
    17. Peony says

      March 24, 2020 at 2:41 am

      I opened a can of coconut milk, the cream portion is about 3/4 can, liquid is only 1/4 can, I think different brands have different content of coconut fat, so I wasn’t sure about the amount. do you mind to weight the cream part in gram next time you make it? It will be very helpful:) thank you so much!

      Reply
    18. Cynthia says

      February 19, 2020 at 10:24 pm

      Hi! Excited to make this ! What brand espresso liqueur did you use ? Thank you

      Reply
      • Sam Turnbull says

        February 22, 2020 at 12:11 pm

        I use Kahlua 🙂

        Reply
    19. Myrthe says

      February 07, 2020 at 11:31 am

      Thank you so much for sharing your recipe! It was absolutely delicious and super creamy.
      At first, I thought the creamy mixture was too runny, but after a night in the fridge, it became the perfect creamy texture and consistency of regular tiramisu.
      I'm planning on making your tiramisu recipe again tonight, hence my second visit to your website 🙂

      Love from the Netherlands

      Reply
      • Sam Turnbull says

        February 07, 2020 at 2:19 pm

        Wonderful!! So thrilled you enjoyed it so much, Myrthe 🙂

        Reply
    20. Vivian says

      February 01, 2020 at 11:19 am

      Fantastic recipe as usual. So fun to make, and so delicious! I didn’t have khalua and used dark rum instead.

      Reply
      • Sam Turnbull says

        February 07, 2020 at 11:18 am

        Wonderful!

        Reply
    21. Dharma says

      January 17, 2020 at 10:56 am

      Helllp! Hosting an Italian dinner party & tiramisu would be the perfect dessert...but I’m deathly allergic to nuts, so cashews are a firm “no”...is there any other way to make this?

      Reply
      • Sam Turnbull says

        January 23, 2020 at 1:07 pm

        You could substitute blanched almonds if you can eat them, or try doubling the coconut instead. ENjoy!

        Reply
    22. Kiki says

      January 05, 2020 at 2:31 pm

      Can I replace the cashews in the cream with firm or silken tofu? I have a silken tofu has has tiramisu on the packaging!

      Reply
      • Sam Turnbull says

        January 09, 2020 at 2:10 pm

        I haven't tried it so I'm really not sure of the result.

        Reply
    23. Lani says

      January 05, 2020 at 1:29 pm

      I have a few questions:

      Can I replace the coconut cream with KiteHill Ricotta
      What is the volume of an espresso shot? Can I replace it with King Arthurs Espresso powder? How much additional liquid would I need?

      Reply
    24. Elizabeth Stotlemeyer says

      December 31, 2019 at 7:39 pm

      How did you get "marscapone" white in the picture? Mine is light brown :/

      Reply
      • Sam Turnbull says

        January 09, 2020 at 11:03 am

        Did you perhaps accidentally add the cocoa powder to the cream layer? If not, then it could be due to your particular cashews. I find boiling them and rinsing them well helps remove the browness.

        Reply
    25. Efraim says

      December 31, 2019 at 11:46 am

      "divide the batter into two lightly greased 9" square baking pans"

      Am I missing something? In the video, it looks like you have used one 9" square baking pan.

      I thought about getting this but now I am not sure I need two or one.

      Reply
      • Sam Turnbull says

        December 31, 2019 at 12:38 pm

        The two cake pans are for making the vanilla cake into ladyfingers. You can see both the pans at 2:09 in the video. Then you assemble the tiramisu in one pan. Enjoy!

        Reply
    26. Swagata says

      December 20, 2019 at 6:51 am

      Anyone in search of a vegan tiramisu recipe- look no further! This turned out brilliant at one go. I couldn't be happier knowing I have a vegan alternative for one of my favorite desserts. My family and I could not really tell the difference between a vegan tiramisu and a non vegan one. I know that because I tried them together! However, I've yet to find a vegan cream cheese cheesecake that replicates as effectively the dairy one though. Any suggestions on recipes ?

      Reply
      • Sam Turnbull says

        December 31, 2019 at 10:53 am

        Thanks so much, Swagata! I have a classic vegan cheesecake recipe in my cookbook. I also have pumpkin cheesecake, and red velvet cheesecake bites here on the blog. Enjoy!

        Reply
    27. Rasika says

      December 16, 2019 at 10:56 pm

      OH. EM. GEE. This recipe is ah-maaazing!! I made this for the hubs’ birthday today and my entire (non-vegan) family gave it rave reviews. I’m a total newbie when it comes to baking and your recipe was so easy to follow. Flawless recipe. 10/10 for the looks and the taste! Bravo, Sam! I am now going to stalk all your recipes. 🙂 Thank you so much!!

      Reply
      • Sam Turnbull says

        December 17, 2019 at 4:14 pm

        Haha!! Amazing!! 🙂

        Reply
    28. Caroline says

      November 26, 2019 at 3:40 pm

      Do you have to use the coconut milk?

      Reply
      • Sam Turnbull says

        November 30, 2019 at 10:33 am

        It makes the whipped cream portion of the recipe, so you could alternatively purchase a vegan whipped cream.

        Reply
    29. Kerri says

      November 24, 2019 at 12:58 pm

      Sorry to post again, I have a question. So I’m buying ingredients and and I have found sweetened condensed coconut milk, would that be a good replacement for the coconut milk? Its vegan, has 4.5 grams of fat and comes in cans of 11.6 ounces. Has anyone used it baking?

      Reply
      • Sam Turnbull says

        November 26, 2019 at 10:02 am

        No that wouldn't be a good substitute. That is more like a syrup. Stick with regular canned coconut milk. Enjoy!

        Reply
    30. Lani says

      November 24, 2019 at 10:18 am

      Wow, finally a Vegan tiramisu that actually tastes like tiramisu! Used to be my absolute favourite dessert and I’m so happy to be able to have it again.

      Reply
      • Sam Turnbull says

        November 26, 2019 at 10:01 am

        Yay! Thrilled you enjoyed it, Lani!

        Reply
    31. Pau says

      November 22, 2019 at 11:23 am

      Made this for my boyfriend's birthday and it turned out AMAZING! I am a totally amateur baker so this is a big hit.
      My blender is not really good so for not having to deal with semi-smooth cashews, I used silken tofu instead (worked out perfectly!). It didn't seem vegan at all and everyone was thrilled! We finished it the same day!
      Thanks for this great recipe!

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:49 am

        Haha, awesome! Thrilled you enjoyed it so much 🙂

        Reply
    32. Kerri says

      November 20, 2019 at 9:02 pm

      Great recipe, I love how clear you wrote the directions. I plan on making this for Christmas. It’s my moms most favorite dessert and since she’s gone vegan, she never gets to have it. I will post again once I’ve made it. Thanks again for posting it!

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:37 am

        You're most welcome, Kerri! Enjoy!

        Reply
    33. Vanessa says

      October 31, 2019 at 5:25 pm

      This looks amazing, I love tiramisu but its not very vegan friendly. Definetly going to have to try this! I wish they sold vegan tiramisu in stores, one day 🙂

      Reply
      • Sam Turnbull says

        November 01, 2019 at 4:37 pm

        Homemade is always better anyways 🙂

        Reply
    34. Kerri says

      August 30, 2019 at 3:09 pm

      This tiramisu is, hands-down, the most impressive dessert I've made - thank you so much for the excellent recipe! I've already made this 5 times since discovering the recipe in June. Easy, creamy, perfectly boozy and not too sweet - man, this is good!

      Reply
      • Sam Turnbull says

        September 04, 2019 at 11:58 am

        Wow that's so amazing, Kerri!! Thrilled you love it so much 🙂

        Reply
    35. Kiril says

      August 26, 2019 at 2:41 am

      Thank you so much for this recipe! This was delicious and so light I'm afraid I ended up eating a lot more than my fair share (whoops). I'm not entirely vegan though I try to stick to a plant-based diet as much as possible and I have to say this was truly guilt-free not only in the sense of containing no animal products but also because of the significantly lower fat content compared to regular tiramisù. Definitely a keeper!

      Reply
      • Sam Turnbull says

        August 26, 2019 at 3:12 pm

        Amazing! So very happy you enjoyed it so much, Kiril! It really is too easy to eat 🙂

        Reply
    36. Anna says

      August 20, 2019 at 3:12 pm

      I just made it last night! It's INCREDIBLE. Thank you so much for sharing the recipe!

      Reply
      • Sam Turnbull says

        August 21, 2019 at 12:29 pm

        You're most welcome, Anna! Thrilled you enjoy it so much 🙂

        Reply
    37. Linda says

      August 14, 2019 at 6:35 pm

      Hi Sam, I'm planning on making this soon, it looks absolutely divine. I have two questions though: Do you taste the coconut in the cream layer? My family really doesn't like it when desserts have even just a slightly coconut-y taste to it. And also, I can't seem to find any coconut milk that "passes" your shake test (i live in Austria). Now i bought a can that has 60 % coconut (flesh) in it and hope that it'll work. They do sell coconut cream tho, but I don't know how much I should use of it when it says "a 14 oz can", because it is sold in packets, not in cans. Do you know if that coconut milk will work or if I should rather go for that coconut cream? Any help would be great appreciated!

      Greetings from Austria <3

      Reply
      • Sam Turnbull says

        August 16, 2019 at 5:59 pm

        Hi Linda, some people say they can taste the coconut in this and other say they can't. The reviews are always delicious tho 🙂 This is the coconut milk I like to use for this recipe, so perhaps you can find one with similar fat content and it will work well. The coconut cream in packets will not work. Enjoy!

        Reply
        • Alena says

          November 06, 2019 at 5:55 pm

          Hey Linda! (:
          I also live in Austria and I can recommend the denree Kokosmilch. Usually more than half of the can is pure cream!
          I'm not a huge fan of the brand in general (countries of origin etc.) but some products and the Denns organic supermarkets are awesome! (They have veeeeryy nice discount offerings. ;D )

          Have you tried the recipe? I'm very curious about your opinion! (: "Coconutish" deserts sometimes have a very odd taste to me..

          And Sam! ((: I'm so very happy and grateful for what you do!! ♡ I enjoy your YouTube Videos a lot and now I've finally found my way here (and subscribed! ♡). Now I can bathe in even more deliciousness. ^-^

          Reply
          • Sam Turnbull says

            November 07, 2019 at 10:41 am

            Haha! Amazing! So happy you love my content, Alena 🙂

            Reply
    38. Leanne says

      June 30, 2019 at 11:47 pm

      I am not a vegan, but I hosted a dinner party that included one vegan guest. My challenge was finding a dessert idea that suited the occasion but was respectfully vegan. OMG! This dessert is fabulous for anyone, including me! Absolutely delicious! After studying the recipe and comments, I opted to give it a go. I followed the recipe with 2 exceptions. Based on previous research, I soaked the raw cashews for 24 hours, rather than using the boiling method stated in this recipe. Getting the cashew butter totally smooth in the food processor was easy this way. Also, rather than coconut milk, I used coconut cream instead (canned Thai Coconut Cream). And because the available can size is not the 14 ounces called for, I used 2 cans of this cream. It whipped easily and when mixed with the flavored cashew butter, created the most luscious creamy dessert spread to put on the vanilla cake. Wow. My guests raved over the dessert and asked if they could take some home. I made this in a 8" x 12" dish, but I don't think I could get 18 servings out of this. Maybe it's because this turned out so light that guests asked for a large serving! This does take some time and planning, but this recipe is indeed a keeper. Thanks, Sam!

      Reply
      • Sam Turnbull says

        July 03, 2019 at 2:30 pm

        Wonderful! Thrilled you enjoyed it, Leanne, and so happy your guests loved it too 🙂

        Reply
    39. Tessa says

      June 23, 2019 at 1:55 pm

      It turned out amazing!!! Everyone, including a lot of non-vegan friends and family, really loved it. Perfect for my 21st birthday dinner! The only thing that didn't go great during the recipe was the coconut fluff. Even though I bought bio organic 18% fat coconut milk and stored it in the fridge overnight, the coconut wasn't hardened at all and even watery. So I raced to the store and bought coconut cream, which was too hard at first, but after leaving the sachets in hot water for a minute, I threw it together with the watery coconut milk and a little hot water and it turned out pretty well and solid/fluffy. So the only con I have is that the quality of the cashew cream pretty much depends on the brand of coconut milk that you use, and that's not that reliable. Other than that: if you want to wow everyone you know with a vegan tiramisu, THIS IS THE ONE! (I mean it. I'm always pretty sceptical when it comes to veganized desserts, but this is amazing). Love from the Netherlands! PS Love that you can switch the measurements to the metric system!! Saves a lot of conversion websites lol.

      Reply
      • Sam Turnbull says

        June 24, 2019 at 7:03 pm

        Oh wonderful! So happy you were able to fix the problem, Tessa, and I'm thrilled you loved it so much 😀

        Reply
    40. Tessa says

      June 22, 2019 at 5:34 am

      I specifically bought 18% fat bio organic coconut milk, since I live in The Netherlands and couldn't get the brand you recommended. I just opened it after a night of chilling, but it's still super watery and not at all hardened. I put the fattest part in a Tupperware tray and put it in the freezer, but I'm not sure how to fix this since I'm serving the dish tonight. Any tips? Or should I just let it be watery?

      Reply
      • Sam Turnbull says

        June 24, 2019 at 6:55 pm

        Hmm that's weird. Sometimes if there are added ingredients to the coconut milk it won't firm up as it should. I wouldn't recommend using the watery coconut milk as it might make the cake soggy. If possible, I would try a different brand next time. Sorry I can't be more help!

        Reply
    41. Crisse says

      June 11, 2019 at 1:07 am

      I also live in australia

      Reply
    42. Crisse says

      June 11, 2019 at 1:06 am

      Hi!!!!!!! Id loveeee to try this but im a sober vegan, so no alchi for me, what can i use inplace of coffee liquer?

      Reply
      • Sam Turnbull says

        June 24, 2019 at 2:36 pm

        Just more espresso would work well. Enjoy!

        Reply
    43. drora kemp says

      May 02, 2019 at 11:08 am

      I am not vegan and I don't think I'm lactose intolerant but I always hated dairy products - I mean, I will taste a teaspoon of butter in a cookie and will not swallow it. Can't get near pizza parlors or stores that sell croissants (the smell!). I had never tasted cheesecake until a vegan version came up (although I made a few of them for my husband and son) and have never had Tiramisu until now. Will make it for this weekend.

      My question - have you ever heard of the Israeli or jewish version of non-dairy whipping cream? It does contain some hydrogenated fat, but if it's only used once in a long while it's not so terrible - or is it?

      Thanks for the recipe - drora.

      Reply
      • Sam Turnbull says

        May 06, 2019 at 12:40 pm

        Hi drora! Nope, I've never heard ot that. I'm not an expert on nutrition, I just make delicious vegan food, so if it's vegan, I say go for it!

        Reply
      • Beth says

        November 27, 2019 at 5:27 pm

        My mom uses the kosher non dairy whip your talking about. She Is vegan and loves baking with it, she makes the most incredible strawberry “cream” pie using the creamer. I wish it was available nationwide. I’m making this tiramisu for her, it’s the one thing she hasn’t figure out how to make. Woohoo!

        Reply
    44. Hazel says

      April 16, 2019 at 6:09 am

      Love all your desserts Sam,Just wondering if you have a recipe for vegan rum balls?

      Reply
      • Sam Turnbull says

        April 17, 2019 at 10:00 am

        Not yet! But I will add it to my idea list 🙂

        Reply
    45. Maria says

      April 14, 2019 at 1:26 am

      I tried it and it was great!
      I was wondering how long does it last in the fridge before it goes bad?
      Or for how long can I keep it in the fridge. (It’s only my boyfriend and I and we don’t eat sweets everyday).

      Reply
      • Sam Turnbull says

        April 17, 2019 at 9:14 am

        I would say 3 - 4 days in the fridge. Glad you enjoyed!

        Reply
    46. Leanne says

      April 08, 2019 at 12:31 pm

      I wish that I could give this a higher rating as my expectations were high. However, despite using the best coconut cream and attempting several "fixes" the cream portion never came together, It began to separate and I couldn't get it to be anything more than a clumpy mess of liquid. So disappointing! and an expensive fail!
      The cake tasted nice though.

      Reply
      • Sam Turnbull says

        April 08, 2019 at 7:26 pm

        Sorry, your coconut didn't work, Leanne. Different brands of coconut cream yield very different results. I recommend buying several different brands and seeing which one works best. I like T & T brand here in Canada.

        Reply
        • Leanne says

          April 23, 2019 at 11:52 am

          Sam,
          While I did use a high fat, high quality organic coconut cream the first time I decided to give this recipe another try. As I am also in Canada, I took a look for the T&T brand that you referenced and was able to find it(and it is actually less expensive than other premium brands...bonus!). The second attempt at this recipe was spot on! I did change one other element. I soaked my cashews overnight instead of using the boiling method. This yielded much better results when processing the cashews. I am new to vegan recipes so it has been a lot of trial and error. I am not a vegan myself but have a client for an upcoming wedding where all food and dessert is to be vegan. I am hoping to come up with a half dozen "standards" that can be successfully be translated to vegan recipes. If you have any suggestions they would be greatly appreciated! Thanks, Leanne.

          Reply
          • Sam Turnbull says

            April 26, 2019 at 11:11 am

            Glad you enjoyed! I'm not sure what you mean by "standards" but you can see all of my vegan recipes here. Enjoy!

            Reply
            • Leanne says

              April 26, 2019 at 11:16 am

              Sorry, standards just refers to the staple non vegan desserts that you usually see. Tiramisu, cheesecake, cupcakes, squares etc. I service wedding dessert bars so I am trying to provide vegan dessert options similar to my non vegan dessert menu. Thanks again for replying! I will be sure to check out your other recipes.

    47. Parker Lindner says

      February 23, 2019 at 4:51 pm

      Wonderful recipe. I'm not vegan but I am lactose intolerant. I used store bought lady fingers and the rest of the recipe. Made 10 servings and did the calculations: 219 calories per serving.

      Reply
      • Sam Turnbull says

        February 25, 2019 at 3:41 pm

        So happy you enjoyed it, Parker 🙂

        Reply
    48. Jewel says

      February 10, 2019 at 8:09 pm

      This Vegan Tiramisu is luscious! Minor note: the yellow cake did not remove from the pan w/ ease.. Made again.. TIP:: this time lined the pan w/ parchment paper and worked well! Thank you for this scrumptuous recipe!

      Reply
      • Sam Turnbull says

        February 14, 2019 at 10:56 am

        So happy you enjoyed! 🙂

        Reply
    49. Luisa says

      January 21, 2019 at 12:33 pm

      Dear Sam,
      I live in Germany and here we don't have ounces. When put into an ounces-to-gram converter it says that 1,19 ounces account to roughly 33 grams, that would be about two table spoons of coconut cream?! That can't be right? Do they even sell coconut cream in so tiny a can in Canada?
      Please help, I'm confused and hungry.
      Cheers Luisa

      Reply
      • Sam Turnbull says

        January 21, 2019 at 1:53 pm

        19oz is 539 grams. Hope that helps!

        Reply
    50. Tiffany says

      January 15, 2019 at 3:55 pm

      Hi I am trying this recipe this weekend and I wondered if the 19 oz can is a misprint? or maybe they just don't make them like that here in the states? I always use Coconut cream for whipped cream and it only comes in 13 oz cans here!

      Reply
      • Sam Turnbull says

        January 16, 2019 at 9:48 am

        Hi Tiffany, it's not a misprint. That's how all the coconut milk comes here in Canada. So you might need a little more than one can. Enjoy!

        Reply
    51. Cynthia says

      December 27, 2018 at 4:36 pm

      Oh my goodness, this recipe is amazing!! My boyfriend and I have nearly demolished it in only 4 days. He couldn’t even tell it was vegan!

      While it is several steps,you were right in that each one was pretty easy. (The cake recipe alone was so simple and delicious!)

      (For any non-coffee drinkers out there: I bought a bottle of cold brew coffee to use instead of going to a coffee shop for espresso shots. It worked great! And now I can give the rest away to someone who’ll actually drink it.)

      Thanks so much for this incredible recipe, Sam!!

      Reply
      • Sam Turnbull says

        January 03, 2019 at 10:39 am

        You're most welcome! I'm so happy you love the recipe so much, Cynthia 🙂

        Reply
    52. Melissa says

      December 14, 2018 at 6:54 pm

      Hi!
      Just wondering if I can make this ahead and freeze it for a few days? Thanks

      Reply
      • Sam Turnbull says

        December 18, 2018 at 10:31 am

        I believe it should freeze just fine. Enjoy!

        Reply
    53. Suzanne says

      December 12, 2018 at 10:16 am

      This was positively FANTASTIC. I did make a few changes, however the cashew cream ROCKS!!

      Reply
      • Sam Turnbull says

        December 13, 2018 at 9:33 am

        Yay!!! SO happy you enjoyed it, Suzanne 🙂

        Reply
    54. Isabella says

      November 27, 2018 at 8:32 pm

      Hello Sam! 🙂 I really want to make this recipe but my husband isn't ok with the use of vegetable shortening. Would it be acceptable to use vegan butter in it's place? Also, I wanted to say I recently rediscovered your blog and it's so simply and lovely! Cheers.

      Reply
      • Sam Turnbull says

        December 02, 2018 at 1:13 pm

        Awww thank you so much!!! No vegetable shortening is used in this recipe, so you must have been looking at a different recipe 🙂

        Reply
        • Isabella says

          December 03, 2018 at 8:31 am

          Ahh, I must have mistaken this for one of your cupcake recipes. Whoops! You're welcome and thanks for responding anyway.

          Reply
    55. Heidi says

      November 27, 2018 at 3:03 am

      This recipe sounds great and tons of great reviews but my son is allergic to nuts. We often substitute sunflower seeds for cashews in recipes and it works pretty well. Do you think this would work or do you have another suggestion for a substitute for the cashews?

      Reply
      • Sam Turnbull says

        November 27, 2018 at 6:04 pm

        I've never tried sunflower seeds in this recipe, but it might work fine, although it might be a slightly funny colour. I know blanched almonds or macadamia nuts work so I can't see why sunflower seeds wouldn't. Hope that helps a little!

        Reply
    56. Sarah says

      November 10, 2018 at 5:11 pm

      This is a brilliant recipe! I made it tonight for my non-vegan parents and we all loved it. It’s just like “the real thing”. The perfect tiramisu

      Reply
      • Sam Turnbull says

        November 12, 2018 at 4:19 pm

        Wonderful!! So happy you loved it, Sarah 🙂

        Reply
    57. Lara says

      October 28, 2018 at 9:27 pm

      Hey! This recipe looks amazing. We don't like coffee, unfortunately. Could I somehow incorporate cocoa instead? Any ideas? Thanks!

      Reply
      • Sam Turnbull says

        October 29, 2018 at 10:26 am

        Tiramisu is traditionally a coffee-based dessert, so I think you would have better luck following a dessert recipe that is already coffee free rather than trying to adapt this one. There are lots of desserts here. Enjoy!

        Reply
        • sophie says

          March 12, 2019 at 10:26 am

          Hi, maybe a decaffeinated instant coffee would work?
          thanks for your recipe, I look forward to try it tomorrow for a birthday treat:)

          Reply
          • Sam Turnbull says

            March 12, 2019 at 11:21 am

            Happy birthday!!

            Reply
    58. Yulca says

      September 29, 2018 at 4:47 pm

      Served it (as the only dessert) to a lot of omnivores & some vegetarians at a BBQ yesterday - a huge hit, also with the kids.
      Left out the liqueur and simply used a 3/4 cup of strong espresso in total (without adding any water).
      Easily yielded 20 portions, it really is quite filling.
      Easy to prepare despite a busy week at work (Wednesday: cake, Thursday: assembly, Friday: BBQ) & even coconut-hating hubby had to admit that it tasted great and had no distinct coconutty taste.
      Thank you once more!

      Reply
      • Sam Turnbull says

        October 03, 2018 at 3:56 pm

        So awesome!!! Thrilled you and everyone enjoyed it so much, Yulca 🙂

        Reply
    59. Ali says

      June 08, 2018 at 7:16 pm

      Thanks so much for the recipe, Sam! I’m making it now as it looks and sounds so yummy. A couple of questions, though: do I just throw out the water left behind in the can of coconut milk or can I make use of it for something else? Also, I can’t imagine 18 servings coming out of a 9” x 9” pan, unless you’re serving a bunch of dieters! I could see 9 servings at the very most in such a small pan.

      Reply
      • Sam Turnbull says

        June 09, 2018 at 8:59 am

        Hi Ali! You can use the leftover water in a smoothie or add it to a soup if you like. I think you will find the Tiramisu very rich and you may be surprised by how many people it will serve but by all means, take a larger serving if you prefer! 🙂

        Reply
    60. Joan says

      March 20, 2018 at 8:41 am

      Hi, a friend of mine just made this and loved it! I would like to make it but, as several others, have issues getting canned coconut cream or milk that's thick enough. I have 2 options:
      1. concentrated cream that you add water to turn it back to regular cream.
      2. Coconut cream "cool whip" by SoDelicious.
      Do you think either of these will work? If so, how much? I can't imagine that I would need 2 eight ounce containers of the coolwhip...it would also have sweetener in it so I don't know how that would play out. I'd really appreciate your expert opinion!

      Reply
      • Sam Turnbull says

        March 20, 2018 at 9:18 am

        Hi Joan, you can always order coconut cream online so you know the recipe will work out just right. Otherwise, I would recommend the SoDelicious whip. I would reduce or eliminate the agave as I am sure it is already sweet. As for measurements, it's difficult to know as I haven't made it this way myself, I would add until the desired consistency is reached. Hope that helps.

        Reply
    61. Pamela Thompson says

      March 17, 2018 at 2:01 am

      Hi. My sister is allergic to everything with coconut in it. Is there anything I can substitute for this ingredient? Thanks

      Reply
      • Sam Turnbull says

        March 17, 2018 at 10:46 am

        For this recipe, it's a little tricky as the coconut provides a fluffiness. If you can get your hands on a store-bought vegan whipped cream, that could work as a substitute. I am sure the cream would be sweeter than the coconut so you may want to reduce the agave to taste. Enjoy!

        Reply
    62. Cori says

      February 27, 2018 at 6:53 pm

      Hey there I’m dairy free/gluten/almond free and wanted to know if there is a substitution or if (necessary) for the coffee liqueur? Thanks!!

      Reply
      • Sam Turnbull says

        March 02, 2018 at 9:17 am

        Hi Cori, the coffee liquer is traditional in tiramisu, and adds another layer of coffee punch, but it should be fine to skip it. Enjoy!

        Reply
        • cori says

          March 30, 2018 at 1:49 pm

          do you think coffee extract or coffee flavor will work in place of liqueur?

          Reply
          • cori says

            March 30, 2018 at 2:10 pm

            also you said 19 oz can , I've managed to only find 13, could you mean 19 oz of the scrapped out coconut?

            Reply
            • Sam Turnbull says

              March 31, 2018 at 9:42 am

              A 13oz can should work just fine. Enjoy!

          • Sam Turnbull says

            March 31, 2018 at 9:39 am

            Yes for sure. You just want a nice strong coffee taste so you can taste it in the cake. Enjoy!

            Reply
            • cori says

              March 31, 2018 at 3:32 pm

              thanks so much, trying it now as we speak!

    63. Nicola Davis says

      January 15, 2018 at 9:46 am

      Tiramisu was the only dessert that I really missed after going vegan a year and a half ago. I made this for my family for Christmas day and honestly it was DELICIOUS! Even my family who are generally skeptical of vegan alternatives and are all baking enthusiasts themselves thought it was fab. I would definitely try adding more coffee to the sponge next time as it was a tiny bit dry and I like the sponge to be very soft and melty. Also for anyone whose coconut milk splits when they (admittedly) over whip it, just add it to the cashew mix anyway and I will still taste delicious!

      Reply
      • Sam Turnbull says

        January 17, 2018 at 11:42 am

        Oh yay! So happy you and your family enjoyed it so much, Nicola! Let me know if there is anything else you miss since going vegan 🙂

        Reply
    64. Fiona says

      January 13, 2018 at 6:16 pm

      This was AMAZING! I've never made Tiramisu before and it was far easier than I imagined it would be. I even made it gluten free (I used a mix of supermarket gluten free flour and home made buckwheat flour as I didn't have quite enough of the flour) and it was fine. I only made half the quantity as I didn't have 18 people to serve. I will certainly be recommending this recipe to anyone who needs tiramisu in their life! Thank you.

      Reply
      • Sam Turnbull says

        January 14, 2018 at 3:10 pm

        Wonderful! So happy you enjoyed it, Fiona 🙂

        Reply
    65. Christine says

      December 30, 2017 at 5:29 pm

      Hello,
      I made this for Christmas dessert. I was v. worried because I have only been a vegan for 3 years and haven't really got the hang of desserts. Also I've never made anything from this site before. Also I'm in the UK and ingredients and measurements don't always translate perfectly. Also I have a very fussy vegan husband.

      Let me tell you, it tasted amazing! We loved it. He couldn't stop eating it (I caught him with his head in the fridge eating leftovers on the morning after Christmas day!). It was surprisingly easy to make too.

      I'm now going through your back catalogue of recipes. Thank you so much. This really made our Christmas!

      Reply
      • Sam Turnbull says

        December 31, 2017 at 9:42 am

        Woohoo!! Thrilled you both loved it so much! I have lots of desserts with rave reviews so I am sure you will enjoy many more 🙂

        Reply
    66. Joey says

      December 21, 2017 at 8:20 am

      Okay my Lady Fingers did NOT turn out like yours. They were super moist, dark, and falling apart, but they still tasted absolutely amazing. I used coconut oil instead of canola oil so maybe that's why? Either way, this Tiramisu was so much fun to make and DELICIOUS

      Reply
      • Sam Turnbull says

        December 22, 2017 at 3:36 pm

        So happy you loved it, Joey! Yes, coconut oil might be the problem, it has a very different texture than canola so it would cause some problems. Glad you enjoyed it!

        Reply
    67. Rebekah says

      December 19, 2017 at 9:58 pm

      My non-vegan husband literally GOBBLED this up and couldn't stop raving about it! It is amazingly delicious and not overly sweet (a common problem with vegan desserts) - a huge hit in our house, thank you!

      Reply
      • Sam Turnbull says

        December 20, 2017 at 12:06 pm

        Hahaha! Love it!! So happy you and your husband loved it so much, Rebekah!

        Reply
    68. Meghan says

      December 10, 2017 at 7:13 pm

      Tricking non-vegans into eating vegan desserts never gets old! This tiramisu nailed it. Can’t beat the cashew cream. Thanks for the lovely recipe!

      Reply
      • Sam Turnbull says

        December 11, 2017 at 12:18 pm

        Haha! So happy it stood up to the test!!

        Reply
    69. Hayley says

      November 01, 2017 at 10:19 pm

      Hey Sam,

      This recipe looks amazing and I plan to make it for my mums birthday. I was just wondering if you can sub the flour in the cake part for a gluten free blend? My sister is intolerant. I'm vegan so am familiar with that side of things but don't usually cook gluten free. Let me know if you've tried it or what your opinion is. Either way I'll let you know how it turns out for other readers who are interested.

      Thanks a lot 🙂

      Reply
      • Sam Turnbull says

        November 02, 2017 at 9:20 am

        Hi Hayley, I've never tried it and am not an expert in gluten-free baking but I have heard good things about Bob's Red Mill 1 to 1 flour. Hope that helps!

        Reply
    70. Galina Noskova says

      September 16, 2017 at 5:20 pm

      Absolutely amazing taste! I can't believe it! I'm going to make it for all my family and friends! God bless your work!

      Reply
      • Sam Turnbull says

        September 17, 2017 at 11:22 am

        Haha thank you so much, Galina! So happy you enjoyed it 🙂

        Reply
    71. Karen says

      September 01, 2017 at 5:55 am

      My friend Karen told me, you had to soak the cashews overnight for a better texture in the finished product. it's makes the recipe more enjoyable in the mouth

      Reply
      • Sam Turnbull says

        September 01, 2017 at 10:19 am

        You can do that if you like, or you can just boil them for 10 minutes which gets the same results, just quicker.

        Reply
    72. Alexa says

      August 30, 2017 at 3:47 pm

      l made this recipe and OMG I loved it! Kind of hard to believe its vegan. Will be definitely making this recipe for other potlucks. Thank you for the recipe!

      Reply
      • Sam Turnbull says

        August 31, 2017 at 9:32 am

        You're most welcome, Alexa! Thrilled you love it so much 🙂

        Reply
    73. Lou says

      August 10, 2017 at 12:41 pm

      Hey! I'm currently in the process of making this for a vegan potluck. I have coconut cream in two cartons of 200ml; would you use them both? Thanks for any advice!

      Reply
      • Sam Turnbull says

        August 11, 2017 at 12:56 pm

        Hi Lou, a 19oz can of coconut cream is about 560 ml, so it sounds like you might be a bit short, and want to open a 3rd can and measure to get the right amount. You mention it's in a carton, if you are referring to the dried coconut cream like this, that won't work. You need to make sure you have the fresh coconut cream in a can. Hope that helps!

        Reply
        • sophie says

          March 12, 2019 at 12:12 pm

          Hello,

          I have a second question on this amazing looking tiramisu before I attempt to make it tomorrow, could we use coconut yogurt instead of coconut cream?

          Reply
          • Sam Turnbull says

            March 18, 2019 at 6:48 pm

            Hi Sophie! No coconut yogurt will not have the same result for this recipe.

            Reply
    74. Elke Speliopoulos says

      June 08, 2017 at 9:25 am

      I made this for a dinner for non-vegan neighbors and friends. Everyone loved it! However, I had made too much, and so we have been eating delicious leftovers for the past few days. The tiramisu is covered, but the bottom part where the coffee/liqueur dripped has turned an interesting color of dark green. The tiramisu has been in the refrigerator all along. It still tastes fantastic. I have no idea what happened. Any thoughts of chemical reactions?

      Reply
      • Sam Turnbull says

        June 08, 2017 at 9:40 am

        So happy you enjoyed it, Elke! Green! That's bizarre. My guess is that you might have used a coffee that was on the lighter roasted side of things. Coffee beans are green before they are roasted, so if they are only lightly roasted they will retain some of their green colour. Perhaps some of the ingredients reacted over time and brought the green colour back...

        Reply
        • Elke Speliopoulos says

          June 08, 2017 at 9:50 am

          I wish I had a chemist at hand! 🙂 At any case, we ate it all because it tasted soooooooooo delicious.

          Reply
          • Sonja says

            March 24, 2018 at 7:39 am

            wow. this exact thing happened to our tiramisu.. but husband doubts that it's because of roasting (we do however have light roast coffee in our home only..) 😀 also wishing for a chemist here 😀

            Reply
            • Sam Turnbull says

              March 24, 2018 at 8:57 pm

              So weird!! I wonder why this happens to some batches and not others. Glad you enjoyed it!

      • Michelle says

        December 09, 2017 at 2:24 pm

        I had the same thing happen. Like you, we ate and enjoyed it despite the weird colour, but it was like the liqueur had interacted with the "ladyfingers" and had turned green.

        Reply
        • Sam Turnbull says

          December 09, 2017 at 2:33 pm

          That is so bizarre! Has never happened to me. Not sure why....

          Reply
    75. Verónica says

      May 22, 2017 at 2:58 pm

      Hi Sam!

      I write you the other day in "the ultimate vegan chocolate cake" post because I wanted to make a gluten free cake... well I made it with wheat flour and it was amazing as always, but instead I made this tiramisu recipe.
      I decided this was the gluten free desert I was going to make, as I didn't know how the cake was going to be (experimenting with new flours) I thought "the cake is going to be wet with the coffee and everything, so nobody will know if it is not perfect" hehehe
      Well I have to say that I totally LOVE this recipe!!!! The taste was AMAZING!!! I am so happy because tiramisu is one of my favorite desserts EVER!!! Everybody loved it and I, as I read in one of the comments, ate the leftovers the morning after as breakfast too!!! YUMMMM

      Reply
      • Sam Turnbull says

        May 23, 2017 at 10:05 am

        Yay! So happy you loved it so much, Verónica. Thanks for the lovely comment!!

        Reply
    76. Moira Guthrie says

      May 21, 2017 at 11:08 am

      I made this Mother's Day for my family (my sister just had a baby so it was her first mother's day!) and they all loved it. I was, of course, expecting it to be good as you have never steered me wrong before but this was sinfully amazing! I may have had tiramisu for breakfast every day for a few days. I had to take some to share to my coworkers lest I gain weight by living off my leftovers (small family). To anyone thinking of making this, it's definitely worth the time and effort!

      Reply
      • Sam Turnbull says

        May 22, 2017 at 9:36 am

        Hahahaha! I definitely had tiramisu for breakfast when I made this too! Thrilled you loved it so much, Moira! Comment of the day 🙂

        Reply
    77. Michelle says

      May 17, 2017 at 8:00 pm

      Thanks for this Sam! I'm planning on making this on our upcoming long May 2-4 weekend! How important is the coffee liqueur? It's not something I would normally buy. Can I just use extra strong coffee?

      Reply
      • Sam Turnbull says

        May 18, 2017 at 8:06 am

        Hi Michelle, I think you can skip it, and just use more coffee and it should be fine. Enjoy! 🙂

        Reply
    78. Jerelin says

      May 12, 2017 at 6:29 pm

      Awesome! Bumped up the coffe flavor (made a pot espresso on the stove and added it all for the right flavor). My hisband and friend really likes it. Thanks! P.S. There should be a link to show us how to use the leftover coconut water as not to waste it...

      Reply
      • Sam Turnbull says

        May 13, 2017 at 9:13 am

        So happy everyone loved it! It depends on the kind of coconut milk you buy, as the one I usually use has barely any coconut water leftover. But you can always toss any leftovers into a smoothie, juice, or curry. Hope that helps!:)

        Reply
    79. Kim says

      May 10, 2017 at 6:36 am

      Can't wait to try this one Sam! Finally a recipe for tiramisu that includes a vegan version of ladyfingers. This is one of my favorite desserts and I can't wait to try your recipe for it! 🙂

      Reply
      • Sam Turnbull says

        May 10, 2017 at 7:43 am

        Yay! Thanks so much, Kim! I hope you love it 🙂

        Reply
    80. Jay says

      April 30, 2017 at 11:11 am

      Hi Sam! Definitely looking forward to trying this recipe. One question from a fellow Canadian: What brand(s) of coconut milk/cream do you recommend? I've had varying results in other recipes. Thanks!

      Reply
      • Katherine says

        April 30, 2017 at 2:02 pm

        Hi jay! Just another Canadian her so I thought I'd reply. I've never had trouble with Thai Kitchen red can. Some of the stores around me also sell just coconut cream in a can, which works wonderfully and you get mostly cream with very little water in the bottom.

        Reply
      • Sam Turnbull says

        April 30, 2017 at 4:46 pm

        I agree with Katherine, Thai Kitchen is good. But since you're in Canada, if it's available to you I'm also a big fan of the T & T brand. It's almost all cream, barely any water left behind.

        Reply
        • Jay says

          April 30, 2017 at 8:07 pm

          Thank you both for the recommendations! I have bought Thai Kitchen previously and I think I have seen T & T here as well.

          Reply

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