This post is sponsored by So Delicious Dairy Free and all opinions are my own.
Hello & Happy Thursday!!
When it comes to desserts, we all have our favorites! While I’ve gone through phases with drinking coffee, I actually have an affinity for coffee based desserts. Needless to say, I’m all about Tiramisu! While infatuated with this dessert, I never tried to create a vegan version as I’ll be quite honest…
This dessert is such a staple, so good when done right, that I thought there is no way you could even come close to the real deal with a vegan version, but I was completely wrong!
Recreating desserts to be vegan is typically seamless. However when the recipe features egg whites, the anxiety sets in as there is only one vegan substitute to get the same effect and there are no guarantees. If you know anything about Tiramisu, it features lady fingers, which include egg whites to keep them light and fluffy enabling them to soak up the flavors like a sponge. Many choose to buy a ready made option to skip making them from scratch. Even if that’s your approach, there is still no vegan option to date.
So can you just exclude the egg white and use a vegan egg substitute? You can, but you’ll end up with more of a cookie like texture, which won’t work for tiramisu.
In non vegan recipes you can easily sub a traditional egg with everything from applesauce to bananas or simply use a vegan egg powder. However, when it comes to egg whites your best bet is aquafaba! I tested 2 variations of vegan Lady Finger cookies and really struck gold with using aqua faba. It mimics the texture, enhances the flavor and is so easy to work with.
Once I nailed the Lady Finger Cookies I was searching for more ways to enhance the flavor and decided to incorporate So Delicious Dairy Free’s Oatmilk Creamer. On the heels of oatmilk’s continued rise in popularity, So Delicious Dairy Free has recently launched NEW Oatmilk Creamers. The brand’s latest innovation brings the creamy taste of oatmilk to your cup of joe. Just like all So Delicious products, they truly nailed the new creamers!
If you followed along during my pregnancy I became enamored with oats. You can easily grind oats to create a flour and can substitute it for white flour in just about any recipe. Since the dessert is coffee based, the oat creamer paired seamlessly in both the cookies and whipped cream layer, provided more flavor for the dish and allowed me to skip added sugar given the sweetness it already has!
Each So Delicious Oatmilk Creamer is dairy-free, nut-free and soy-free. The new creamers are also free from artificial colors and flavors, as well as Vegan Action Certified and Non-GMO Project Verified.
Looking to make this gluten free? No worries! So Delicious Oatmilk Creamers are crafted using gluten-free oats. Find the product in three oat-mazing flavors: Original, Vanilla and Limited Edition: Snickerdoodle
The final result of this dessert was hands down, amazing! The cookies and cream later have the perfect texture, it packs a ton of flavor, can easily be made in bulk, the cream layer is rich and filling given the healthy fat and protein content, it’s perfect for any season, perfect for entertaining, has aesthetic appeal, and I can honestly say, it’s my number one favorite vegan recipe I’ve ever created!
If you’re craving classic Tiramisu or simply have an affinity for all things coffee, you have to try this new vegan Tiramisu with So Delicious Oatmilk Creamer
Why this recipe is great:
Perfect for any seaon
Packs tons of flavor
Contains no added sugar
Contains no dairy or eggs
Eat Drink Shrink
3 hrPrep Time
3 hrTotal Time
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted vegan butter, softened
- 1/2 cup sugar
- ¼ cup aquafaba, liquid from can of chickpeas
- 1 teaspoon vanilla extract
- ¼ cup So Delicious Vanilla Oat Creamer
- 1 ½ cups raw cashews
- ½ cup So Delicious Vanilla Oatmilk Creamer
- 1/3 cup unrefined coconut oil, melted
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- 25 oz full-fat coconut milk, chilled
- 2 shots espresso
- 1 cup coffee
- Cocoa powder, for dusting
- Dark chocolate shavings (optional)
- PreparationMake the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
- In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined.
- Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy.
- The mixture may look broken, but will come together once the dry ingredients are added.Add ½ of the flour mixture to the wet ingredients and beat until just combined.
- Scrape down the sides of the bowl and add the So Delicious Creamer. Beat until combined. Add the rest of the dry ingredients and beat until smooth.
- Line 2 baking sheets with parchment paper and grease with nonstick spray.
- Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 30-40 total.Chill the piped cookies in the refrigerator for 30 minutes.Preheat the oven to 350.
- Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.
- Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.
- Add the cashews, So Delicious creamer, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.
- Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Beat with an electric hand mixer until light and fluffy, 2-3 minutes.
- Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.
- Make the soaking liquid: In a shallow bowl, combine the espresso and coffee.
- Assemble the tiramisu: Spread about a ½ cup of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream.
- Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream.
- Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.