Vegan Tiramisu

1 Reviews
100% would make this recipe again

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Rest : 1 h Preparation : 15 min Standing : 1 h
270 calories/serving


2/3 cup cashews 100 g
4 tbsp soy beverage, unsweetened, fortified 60 mL
3 tbsp maple syrup 45 mL
4 tsp canola oil 20 mL
8 vegan cookies 40 g
1/3 cup coffee (liquid) 85 mL
2 tsp cocoa powder 3 g

Before you start

A blender or food processor will be very useful for this recipe.


  1. Place the cashews in a large bowl and cover with boiling water. Let soak for 1 hour.
  2. In a food processor, place the soaked cashews, soy milk, syrup and oil. Blend until very smooth.
  3. Portion out the cookies, crumbled, to small serving bowls or cups (about 250 ml). Pour the coffee on top of the cookies and mash them well towards the bottom with the help of the back of a spoon. Cover with the cashew cream.
  4. Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Sprinkle the cocoa powder on top and serve cold.


Tiramisu keeps up to 3 days in the refrigerator.

Nutrition Facts Table

per 1 serving (90 g)


% Daily Value




17 g

27 %

Saturated 2.7 g
+ Trans 0.1 g

14 %


0 mg


50 mg

2 %


26 g

9 %


1 g

6 %


12 g

Net Carbs

25 g


6 g

Vitamin A

1 %

Vitamin C

0 %


5 %


17 %


This recipe is :
Excellent source of  :
Copper, Magnesium, Manganese
Good source of  :
Iron, Phosphorus, Vitamin B2, Vitamin K, Zinc
Source of  :
Folacin, Niacin, Omega-3, Omega-6, Pantothenic Acid, Potassium, Selenium, Vitamin B1, Vitamin B6, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 3 ½
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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