Easy Vegan Tiramisu Parfait

  reading time: 2 min

So, I lost a bet – and had to make a dessert for my fiancé and I.

(I hate losing bets! But I love dessert, so ...)

Since I had
recently discovered Alvin Zhou's wonderful recipe channel and in particular one his most recent recipes ("recent"), the 100-hour tiramisu, I felt inspired to whip up this easy vegan tiramisu-style parfait (aka individual sized tiramisu portions) that doesn't really have anything in common with Alvin's marvellous creation other than the name, haha!

Not as rich and decadent as the Italian original, but still delicious and much quicker and easier to make than a classic tiramisu which takes several hours and a lot more effort. (Did I mention that Alvin's tiramisu took 100 hours to make to be as heavenly as desired?)

So if you are in the mood for an easy dessert that is both light and chocolaty (or if you happened to lose a bet to your boyfriend ...), this vegan tiramisu parfait is just the thing you need!


Preparation time: 15 mins
Main ingredients: vanilla yogurt, coffee, cashews, whipping cream
difficulty level: easy
makes: 2 parfaits
suitable for: vegan, lactose-free, wheat-free, egg-free, yeast-free


6-8 vegan ladyfingers, halved (I used the recipe from Vegan Mos, using 1050 type spelt flour)
1 cup strong brewed coffee or espresso, cold
2 tbsp rum (optional)
8 tbsp vegan Greek vanilla yogurt (I use Alpro Greek Style Vanilla; alternatively, you can use vegan vanilla pudding)
8 tbsp vegan cashew cream (see below)

for the cashew cream:
1/2 cup raw, unsalted cashews
1/3 cup non-dairy milk
1 ripe banana (or 1 pitted medjool date)
1 tbsp maple syrup or agave syrup
1 tbsp melted coconut oil
1 tsp lemon juice
1/2 tsp vanilla extract
pinch of salt
1/2 cup vegan whipping cream, chilled
2 tsp cream stabilizer
1-2 tsp powdered sugar

optional toppings:
vegan chocolate chips or chopped vegan chocolate
banana slices
cocoa powder, for dusting


To make the cashew cream:

Place the cashews (and date, if using) in a bowl and cover with boiling hot water. Soak for 10-20 minutes, then drain. To a blender or food processor, add soaked and drained cashews, along with non-dairy milk, banana (if using),
maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend on high speed until completely smooth. Set aside.

In a separate bowl, beat vegan whipping cream using an electric hand mixer on high speed for about 1 minute. Add cream stabilizer and continue whipping until stiff peaks form. Fold in the cashew cream, and taste test. If not sweet enough, add 1-2 tsp powdered sugar. Chill until ready to use.

To assemble the tiramisu parfait:

Pour the cooled coffee into a bowl and add rum (if using). Dip your cubed ladyfingers
into the coffee(/rum) mix to soak them in the liquid. Line the base of two serving glasses with 2-4 halves of soaked ladyfingers.

Drop 2 tbsp of cashew cream over the ladyfingers, followed by 2 tbsp of Greek-style vanilla yogurt. Sprinkle with some vegan chocolate chips or chopped semi-sweet chocolate. If you like a hint of banana in your tiramisu, toss in a few banana slices as well.

Put another layer of ladyfingers that you dunked into coffee (and rum), then add some more dark chocolate shards. Spoon on another dollop of cashew cream each, and top off with remaining vanilla yogurt.

Using a sieve, dust the top with cocoa powder.

Store covered in the refrigerator until ready to serve. The longer you wait, the better –
to give the ladyfingers a chance to thoroughly soak in the coffee mixture, and all the flavours to infuse nicely! I recommend at least 1 hour, but of course, if you are impatient like me, you can dig in immediately.