Sustainability made simple

Homemade Vegan Tiramisu (With Silken Tofu)

Vegan tiramisu.
Foto: CC0 / Pixabay / tvselleri

Vegan tiramisu is creamy and delicious thanks to the use of silken tofu. You won't be able to resist this twist on a classic with our quick and easy recipe.

Tiramisu is traditionally made using mascarpone cheese and eggs with lady’s fingers (a long sponge cake) dipped in coffee. This vegan recipe uses silken tofu and coconut cream for the cream layer and Graham crackers instead of lady’s fingers, as they are often not vegan. Using silken tofu means this recipe is super quick to put together in the blender, compared with other recipes that use cashew cream which takes a long time to prepare.

Rather than buying coconut cream, the best thing to do is put a can of coconut milk in the refrigerator overnight, to allow the cream to separate from the milk. This gives the fatty, creamy texture that is needed in tiramisu. Ensure that the Graham crackers are vegan, or use any plain, vegan cookies. This recipe does not use alcohol, but if you feel it’s needed, add a splash of amaretto or rum to the coffee before soaking the crackers.

There are two ways to serve this delicious vegan tiramisu. You can either prepare it in an 8″ x 8″ dish and then slice it into four portions after it has set, or make four individual portions using ramekins or even small coffee cups. If not eaten immediately it can be stored, and covered in the refrigerator for up to three days.

Your mouth is probably watering already, so let’s jump straight to the vegan tiramisu recipe.

How to Make Yummy Vegan Tiramisu

Make one dish of tiramisu or individual cups.
Make one dish of tiramisu or individual cups.
(Foto: CC0 / Pixabay / silviarita)

Serves: 4


  • 10.5 oz. silken tofu
  • ½ cup coconut cream (from the top of a can of coconut milk)
  • 4 tbsp. sugar
  • 7 oz. Graham crackers
  • 1 cup very strong fair trade coffee
  • 1 tbsp. cocoa or cacao powder
  • 1 tbsp. dark chocolate


  1. Chill the coconut milk in the refrigerator overnight to allow it to separate.
  2. Drain the silken tofu and put in a blender. Remove the coconut cream from the top of the can and add to the blender with the sugar. Blend until very smooth.
  3. Brew the coffee and soak the biscuits in it for ten to twenty seconds, turning a few times.
  4. Cover the bottom of the dish (or dishes) with the soaked biscuits. Then add a layer of the creamy mixture and then keep repeating until the dish is full — ensure a creamy layer is on the top.
  5. Sprinkle some cocoa powder on top using a sieve and then garnish with some grated dark chocolate.
  6. Chill in the refrigerator for around eight hours and serve.

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