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matcha tiramisu recipe vegan

Easy Vegan Matcha Tiramisu Recipe: Blissful Dessert

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours 30 minutes
Course Dessert, Side Dish

Ingredients
  

  • For the Vegan Ladyfingers:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 cup plant-based milk unsweetened almond or soy
  • 1 teaspoon vanilla extract
  • For the Matcha Cream:
  • 1 1/2 cups raw cashews soaked in hot water for at least 2 hours, then drained
  • 1/2 cup full-fat coconut cream refrigerated overnight, then scoop out the thick part
  • 1/2 cup plant-based milk unsweetened almond or soy
  • 1/4 cup maple syrup or agave nectar
  • 2 tablespoons matcha powder culinary grade
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Matcha Soak:
  • 1 cup hot water
  • 2 tablespoons matcha powder culinary grade
  • 2 tablespoons granulated sugar optional, for sweetness
  • For Dusting:
  • Matcha powder for dusting on top

Instructions
 

  • Prepare the Vegan Ladyfingers: Preheat oven to 350F (175C). In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, oil, plant-based milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  • Line a baking sheet with parchment paper. Pour the batter onto the baking sheet and spread evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then cut into ladyfinger shapes (approximately 3-4 inches long).
  • Prepare the Matcha Soak: In a bowl, whisk together hot water, matcha powder, and sugar (if using) until the matcha powder is completely dissolved. Set aside to cool slightly.
  • Prepare the Matcha Cream: In a high-speed blender, combine soaked cashews, coconut cream, plant-based milk, maple syrup, matcha powder, vanilla extract, and salt. Blend until completely smooth and creamy. If the mixture is too thick, add a little more plant-based milk until it reaches the desired consistency.
  • Assemble the Tiramisu: Dip each vegan ladyfinger into the matcha soak for a few seconds on each side (do not over-soak, or they will become soggy).
  • In a serving dish, layer the soaked ladyfingers along the bottom. Spread a layer of matcha cream over the ladyfingers.
  • Repeat layers of soaked ladyfingers and matcha cream until all ingredients are used, ending with a layer of matcha cream on top.
  • Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
  • Before Serving: Dust the top of the tiramisu with matcha powder. Slice and serve chilled.
  • Optional Tips:
  • For a stronger matcha flavor: Increase the amount of matcha powder in the cream and soak.
  • For a richer cream: Use more coconut cream and less plant-based milk.
  • Vegan Ladyfinger Substitution: Use vegan biscotti for a crunchier texture, but adjust the soaking time accordingly.
  • If you do not have time to bake your own ladyfingers: Purchase vegan-friendly cookies and cut them into strips.

Notes

Variations

The core plant-based dessert preparation offers opportunities for creative adaptations to suit individual preferences and dietary requirements. Alterations can range from simple ingredient substitutions to more elaborate flavor profile transformations.
  • Ingredient Swaps: The foundational cashew cream can be modified with other plant-based alternatives. Silken tofu offers a lighter texture, while a blend of coconut cream and vegan cream cheese provides added richness. The base can be further diversified by swapping in different non-dairy milks, such as oat or soy, each imparting a subtle flavor nuance. The agave or maple syrup may be substituted with coconut sugar or a sugar-free alternative for lower glycemic index.
  • Regional Twists: While tiramisu is Italian, its flavors can be adapted to other regions. Infusing the soaking liquid with a hint of citrus, such as yuzu or mandarin, creates an Asian-inspired variation. Incorporating spices like cardamom or star anise provides a Middle Eastern flair. Adding a splash of sake or mirin to the matcha soak can further enhance the Japanese influence.
  • Dietary Adjustments: For those with gluten sensitivities, gluten-free vegan ladyfingers or sponge cake can be utilized. Nut-free versions are achievable by replacing the cashew cream with a sunflower seed-based cream or a blend of coconut cream and silken tofu. For a refined sugar-free option, dates or other dried fruits can be incorporated as natural sweeteners.

Serving Suggestions

This dessert's versatility lends itself to various serving occasions. Its rich flavor and elegant presentation make it appropriate for both casual gatherings and formal events.
  • The dessert is optimally served chilled, allowing the flavors to meld and the textures to firm.
  • A light dusting of matcha powder immediately before serving enhances the visual appeal and intensifies the green tea aroma.
  • Complementary pairings include a scoop of vegan vanilla ice cream, fresh berries, or a drizzle of chocolate sauce.
  • The dessert can accompany an afternoon tea service or conclude a plant-based meal. It also makes a thoughtful and sophisticated gift.
  • Individual portions can be created using ramekins or small glasses for an elegant presentation.

Storage Tips

Proper storage is crucial to maintaining the dessert's freshness, texture, and flavor.
  • The dessert should be stored in an airtight container in the refrigerator.
  • When stored properly, the vegan preparation remains fresh for up to three days.
  • Freezing is generally not recommended, as it can alter the texture of the cream and ladyfingers.
  • If freezing is necessary, it should be done for no more than one month, and the dessert should be thawed slowly in the refrigerator before serving.
  • To prevent the dessert from drying out, a layer of plastic wrap can be placed directly on the surface of the cream before covering with a lid.