Serves 4
Thank you to the good people at Viva! for this delicious vegan Tiramisu recipe!
Total Time
1 hr 15 min
Total Time
1 hr 15 min
  1. Base
  2. 4 slices of bread, under 2cm or 1 inch thick, taken from a good quality unsliced white loaf
  3. 85 ml/3fl oz soya or almond milk
  4. ½ tsp vanilla extract
  5. 60g/2oz caster sugar
  6. 2 tbsp brandy or Amaretto liqueur (optional but very nice!)
  7. 2 tsp cocoa powder – not drinking chocolate
  8. Mocha Crème Topping
  9. 110g/4oz unsalted cashew pieces (blanched almonds also work) – ground to a fine powder
  10. 1 pack firm silken tofu (approximately 350g), drained and pressed down to get rid of excess water
  11. 110g/4oz caster sugar
  12. 4 tsp instant coffee dissolved in a little just-boiled hot water to make a smooth syrup
  13. 1 tsp vanilla essence
  14. 1 tbsp cocoa powder – see above
  15. Optional
  16. 50g (half a large bar) dark vegan chocolate – grated
  1. Heat the soya milk and 60g/2oz of the caster sugar in a small saucepan until the sugar has dissolved. Add half teaspoon of vanilla essence plus the brandy/Amaretto if using, mix in well then turn off the heat.
  2. Remove the crusts from the bread and cut into triangles. Distribute these equally on the bottom of your container.
  3. Pour a quarter of the milk mixture over the bread evenly, sprinkle with the cocoa powder and set aside.
  4. Grind the cashews to a fine powder and set aside. Make the coffee mixture by pouring the hot water and coffee granules in the same saucepan and set aside.
  5. Blend the drained silken tofu until very smooth and creamy then add the ground cashews. Add the sugar, vanilla extract and coffee mixture and blend again thoroughly until smooth.
  6. Spoon the mixture over evenly. Sprinkle the rest of the cocoa powder over evenly. Chill for at least an hour and then top with grated chocolate if using before serving.
Adapted from Viva! Xmas Recipes
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