By the Gracious Vegan
Faces light up when you announce that dessert is tiramisu! This version will please tiramisu lovers and may create some new ones. The cashew cream gives dairy-based mascarpone cheese a run for its money. No sacrifices with this vegan version.
Makes 10 servings
Cake. Preheat the oven to 350°. Spray two 8” x 8” square pans and line the bottoms with parchment paper. In a medium bowl, whisk together
- 1.5 cups all-purpose flour (you can substitute whole wheat pastry flour if desired)
- 1 cup sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
In a separate bowl, whisk together the following ingredients.
- 1 cup non-dairy milk
- ¼ cup canola oil
- ¼ cup applesauce (sweetened or unsweetened)
- 2 Tablespoons white or apple cider vinegar
- 1 teaspoon almond extract
Pour the wet mixture into the dry mixture and stir until just combined. Do not over mix.
Fill each prepared pan with batter and smooth. Bake for 18-20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes completely before assembly.
“Mascarpone.” Blend the following ingredients together in a blender until a very smooth, thick texture is achieved. Chill.
- 2 cups cashews, soaked in cold water at least 2 hours (or pour boiling water over them, cover, and let them soak 20 minutes); even if you have a high-speed blender, I recommend soaking the cashews for this recipe
- ¾ cup water
- ¼ cup agave syrup
- 2 Tablespoons lemon juice
- 1 teaspoon nutritional yeast
- 1 teaspoon lemon extract
- 1 teaspoon white miso
Espresso Soak. Stir the following ingredients together in a bowl or measuring cup.
- ½ cup amaretto liqueur
- 1 cup water
- 3 Tablespoons instant espresso powder
Chocolate shavings. Use a vegetable peeler and shave the side of the chocolate bar until you have a pile of chocolate shavings.
- 1.5-ounce vegan dark chocolate bar
Assembly. You can make your tiramisu in one large glass or ceramic dish. Or you can make individual servings in ice-cream or other glass dishes, or even make free-form mini-tiramisu’s and serve them on a platter - lovely for a dessert buffet.
Start with a layer of cake, then spoon some espresso soak onto the cake and let it seep in. Then layer on some mascarpone and then chocolate shavings. Repeating the layers at least once makes the dessert look beautiful. End with mascarpone and chocolate shavings.
Timing: hands-on time 40 minutes, total time 2-3 hours
Nutrition: This isn’t a healthy food – it’s healthier than dairy-based tiramisu, though.
Nutritional information per serving:
419 calories, 18g fat, 4g sat. fat, 54g carbs, 44mg sodium, 3mg fiber, 6g protein
Gluten-free if you adapt the cake recipe and use gluten-free flour