How do I make vegan tiramisu with a twist of lemon?

Indulge in a citrusy delight with our Vegan Tiramisu recipe. A creamy and zesty twist on the classic Italian dessert. Sweet satisfaction awaits!

You'll need

Items needed to answer the question, How do I make Vegan Tiramisu with a twist of lemon. Items include: Vegan ladyfingers Raw cashews Lemon Maple syrup Vanilla extract Salt Non-dairy milk

Vegan ladyfingers 1 package (about 18-20 cookies)
Raw cashews 1 cup, soaked
Lemon 2
Maple syrup 1/4 cup
Vanilla extract 2 teaspoons
Salt A pinch
Non-dairy milk Splash (if needed for blending)

Take note
Please note that while this recipe is vegan, it does contain caffeine from the coffee. If you have any allergies or dietary restrictions, make sure to check the ingredients carefully. Also, this recipe requires some chilling time, so make sure to plan ahead if you're in a hurry.

1

Prepare the Cashew Cream

In a blender or food processor, combine 1 cup of soaked raw cashews, 1/4 cup of lemon juice, 1/4 cup of maple syrup, 2 teaspoons of vanilla extract, and a pinch of salt. Blend until smooth and creamy. If needed, add a splash of non-dairy milk to help with blending.

2

Create the Lemon Twist

Zest two lemons and set the zest aside for later. Squeeze the juice from the lemons and mix it with 1/4 cup of cold water. This lemon juice mixture will add a zesty kick to our Vegan Tiramisu.

3

Dip the Ladyfingers

Pour the lemon juice mixture into a shallow dish. Take a vegan ladyfinger and quickly dip it into the mixture, making sure both sides are coated. Be careful not to soak the ladyfingers for too long, as they can become mushy. Repeat this with the remaining ladyfingers.

4

Layer the Tiramisu

In a square or rectangular dish, start by spreading a layer of cashew cream on the bottom. Place a layer of soaked ladyfingers on top of the cream, followed by another layer of cashew cream. Repeat this process until all the ingredients are used, ending with a layer of cashew cream on top.

5

Chill and Garnish

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This will allow the flavors to meld together and the ladyfingers to soften. Before serving, sprinkle the reserved lemon zest on top for an extra burst of citrusy goodness.