Vegan Matcha Tiramisu
A delicate, plant-based twist on the Italian classic featuring layers of matcha-soaked sponge and creamy cashew-coconut mascarpone.
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Ingredients
- 200 grams Vegan ladyfingers or sponge cake
- 3 tablespoons Ceremonial grade matcha powder
- 1 cup Hot water (80°C/175°F)
- 1 1/2 cups Raw cashews, soaked overnight
- 1 cup Full-fat coconut cream, chilled
- 1/2 cup Maple syrup
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
- 1 pinch Pinch of sea salt
Instructions
- 1
Whisk 2 tablespoons of matcha powder with hot water until smooth and frothy to create the soaking liquid; let it cool.
- 2
Drain and rinse the soaked cashews, then place them in a high-speed blender.
- 3
Add coconut cream, maple syrup, lemon juice, vanilla, melted coconut oil, and salt to the blender; process until completely smooth and silky.
- 4
Quickly dip each vegan ladyfinger into the cooled matcha tea, ensuring they are moistened but not falling apart.
- 5
Layer half of the soaked ladyfingers into the bottom of a glass dish or individual ramekins.
- 6
Spread half of the cashew cream mixture evenly over the ladyfinger layer.
- 7
Repeat with a second layer of soaked ladyfingers and the remaining cream mixture.
- 8
Cover and refrigerate for at least 4 hours (ideally overnight) to set, then dust the top with the remaining matcha powder before serving.
Nutrition per Serving
385
Calories
7g
Protein
32g
Carbs
26g
Fat
2g
Fiber
14g
Sugar
85mg
Sodium
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