Easy Vegan Gingerbread Tofu Tiramisu (7 Ingredients)

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If you are craving tiramisu and Christmas flavour at the same time, this Vegan Gingerbread Tiramisu is perfect for you! It’s creamy, smooth, full of flavour, and super satisfying. Also, you only need 7 ingredients to make it!

純素薑餅豆腐提拉米蘇 Vegan Gingerbread Tofu Tiramisu

A while ago, I started craving tiramisu again. And considering Christmas is coming, I was thinking: Why not make a special flavoured tiramisu instead of a regular one? So, here we go.

One thing that always reminds me of Christmas is ginger (man) cookies. And also I’ve made another version of tofu tiramisu with ginger cakes before (which tastes awesome as well btw), so the idea of making a gingerbread tiramisu came as naturally as the wind.

What’s special about this gingerbread tiramisu?

  • Vegan, no dairy, no eggs, which is already quite different from normal tiramisu
  • Creamy and satisfying, with 1 special/secret ingredient (which might not be a secret any more since I wrote it in the title)
  • It’s made with only 7 ingredients (well, technically, provided you have some made-ahead cookies already)
  • Super easy to put together, no need to soak any nuts or prep much
純素薑餅豆腐提拉米蘇 Vegan Gingerbread Tofu Tiramisu

Ingredients You Need

  • Cashew butter
  • Silken tofu, drained (better use silken-firm tofu for this one if you can find it)
  • Maple syrup
  • Pure vanilla extract
  • Instant coffee, I often use decaf, btw
  • Vegan Whole Wheat Ginger Cookies, can also use store-bought ones
  • Cacao powder

How to Make Vegan Gingerbread Tofu Tiramisu 

  • Prepare the cookies if you haven’t already. Mix the instant coffee with hot water in a small cup and set it aside to cool down.
  • To make the cashew cream: To a food processor, add all cream ingredients: cashew butter, silken tofu, maple syrup, vanilla extract, and water. Blend until smooth.
  • To assemble: Break the ginger cookies into small chunks and toss them in the coffee mix.
  • Put half of the ginger cookies chunks on the bottom of the serving jars/gablet, or containers. Then add about half of the cashew cream on top of the cookies. Repeat to finish another layer.
  • Use a sift to dust cacao powder on top. Put it into the fridge for at least 30 minutes. I personally prefer to let it sit in the fridge overnight, so the cookies can absorb the coffee liquid. Take it out from the fridge and dig in!
純素薑餅豆腐提拉米蘇 Vegan Gingerbread Tofu Tiramisu

How to Store Vegan Gingerbread Tofu Tiramisu

Cover and store the gingerbread tofu tiramisu in the fridge. It can last for about 4~6 days in the fridge. Dust more cacao powder on top before serving.

Questions You Might Have

I don’t have cashew butter, can I use another nut butter instead?

I’d say stick to cashew butter as much as you can because it makes the best flavour in this recipe, in my opinion. But if you really have trouble finding cashew butter, almond butter is another option you can go for. 

Or if you have raw cashews, you can make this version of tiramisu cashew cream instead.

Are there other substitutions for maple syrup?

For the best taste, I’d say stay with maple syrup. But if you don’t mind a bit change of taste, you can use another vegan syrup like agave or brown rice syrup.

Can I use another type of cookie/biscuit?

I would say use whatever ginger-flavoured cookies/biscuits you want, as long as they suit your palate. You can also use gingerbread cake if you happen to have some around.

純素薑餅豆腐提拉米蘇 Vegan Gingerbread Tofu Tiramisu

Final Words

This vegan gingerbread tofu tiramisu is one of the easiest and also the tastiest recipe that you can make on Christmas or whenever you fancy some holiday-flavoured treat!

Without any need to soak nuts, this recipe comes really handy if you’re short on time preparing Christmas desserts. And I believe many people will still be WOWed when they taste this lovely, one-of-a-kind gingerbread tiramisu.

I hope you will like this recipe. Welcome to comment down below if you have any further questions or thoughts.

Merry Christmas! — Nora

More Vegan Recipes:

純素薑餅豆腐提拉米蘇 Vegan Gingerbread Tofu Tiramisu

Vegan Gingerbread Tofu Tiramisu

If you are craving tiramisu and Christmas flavour at the same time, this Vegan Gingerbread Tofu Tiramisu is perfect for you! It’s creamy, smooth, full of flavour, and super satisfying. Also, you only need 7 ingredients to make it!
Author: Nora Hsu
Prep Time15 minutes
Resting30 minutes
Course: Dessert
Cuisine: Italian, vegan
Keyword: Christmas, dairy-free, holiday recipe, tiramisu, tofu, vegan
Servings: 4 people

Ingredients

Cashew cream

Assembly

Instructions

  • Prepare the cookies if you haven’t already. Mix the instant coffee with hot water in a small cup and set it aside to cool down.
  • To make the cashew cream: To a food processor, add all the cream ingredients: cashew butter, silken tofu, maple syrup, vanilla extract, and water. Blend until smooth.
  • To assemble: Break the ginger cookies into small chunks and toss them in the coffee mix.
  • Put half of the ginger cookies chunks on the bottom of the serving jars/gablet, or containers. Then add about half of the cashew cream on top of the cookies. Repeat to finish another layer.
  • Use a sift to dust cacao powder on top. Put it into the fridge for at least 30 minutes. I personally prefer to let it sit in the fridge overnight, so the cookies can absorb the coffee liquid. Take it out from the fridge and dig in!

Video


Notes

  • *Cashew butter: You can use almond butter as well if you don’t have cashew butter at hand, though the taste will be a bit different. Alternatively, you can make this cashew cream in this recipe instead.
  • **Instant coffee: If you’re worried about your caffeine intake, you can use decaf instant coffee, which is what I usually use.
  • Storage: Cover and store the gingerbread tofu tiramisu in the fridge. It can last for about 4~6 days in the fridge. Dust more cacao powder on top before serving.
Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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