How do you make the best vegan tiramisu? (4 options!)

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Tiramisu is just about the best dessert from Italy or at least the dessert that forms the basis of many divine variations. At Culy we also went wild with a matcha tiramisu , speculaas tiramisu , Oreo tiramisu or even a limoncello tiramisu . For those who haven’t figured it out yet: we love tiramisu and will vary it even further. Today we take a closer look at vegan tiramisu.

How do you make it the best?

Tiramisu in glasses with pandan and coconut

Good vegan dairy substitutes

The fellow tiramisulover knows that a good mascarpone is half the battle in a tiramisu. There are many recipes for tiramisu, but the majority contain this creamy cheese. In addition, yogurt and/or cottage cheese is sometimes used in a tiramisu. If you want to make a vegan tiramisu, you can of course not use the mascarpone and the yogurt and/or quark.

You can replace yogurt or cottage cheese 1 on 1 with a vegan variant, such as soy, coconut, almond, oats or rice. Keep in mind that they all have a specific taste that also ends up in your tiramisu, so choose the one that best suits your variant.

Replacement for mascarpone

A slightly different story is the substitution of mascarpone. This taste, oiliness, fluffiness and consistency are essential for a tiramisu. Its replacement is therefore somewhat more difficult. We list the possibilities:

1. Cashew cream

You hear it more and more, cream made from cashews , in English cashew cream. You then make a kind of milk from the (soaked) cashew nuts and then supplement it with stored coconut cream and you get a wonderful replacement for mascarpone. It is a little more work, but you do have a beautiful result. There is an extensive recipe on Tasty , in which the cookies are also made yourself. To save time, you can skip that, but do try the cashew cream.

2.Vegan cream cheese

You can also go for a quick fix and opt for a vegan cream cheese that is really good these days. That shelf has gone through such a development, it is noteworthy. Vegan cream cheese is almost indistinguishable from the ‘real’ variant.

3 Aquafaba

Aquafaba is the juice that comes with the chickpeas in a can and is a very good substitute for egg because of the high (vegetable) protein content. In combination with coconut cream, you have an instant airy replacement for mascarpone. So if you’re making hummus, keep the liquid, there’s so much you can do with it. On Lazycatkitchen you can find a good example where aquafaba is used.

4. Silken tofu

Don’t be afraid of the word tofu, this silken tofu is the velvety soft brother of the harder pieces you know from the supermarket. This silken tofu is perfect for preparing desserts such as tiramisu and gives an equally firm consistency to the dessert. We would definitely recommend a good Wateetjedanwel recipe with silken tofu .

Source: Culy by
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