Vegan Cashew Tiramisu

 Vegan Cashew Tiramisu

By Namit Kathoria

 

Soaking time: 15 minutes

Preparation time: 15-20 minutes

Refrigeration time: 2 hours

 

Serves 2-3 portions.

Ingredients:

Vegan Mascarpone

1 cup raw cashew nuts soaked in boiling water for at least 15 minutes

¼ cup oat milk

2 teaspoons maple syrup

1 ½ tablespoons coconut oil melted

2 pinches vanilla powder

Juice of ½ lemon including the fibre

⅛ teaspoon sea salt

200 ml cashew cream

 

Chicory mixture

2 tablespoons chicory powder or any healthy coffee or coffee substitute

1 cup boiling water

 

200g wholegrain cookies (e.g. oat cookies)

 

Top with 2 teaspoons of cacao powder, sprinkled on with a sieve

 

 

Preparation:

1. Leave the cashew nuts in boiling water for at least 15 minutes. Then rinse and drain them through.
2. Whilst the cashew nuts are in the boiling water start to assemble the rest of the ingredients for the vegan mascarpone in a blender.
3. Make up the chicory mixture.
4. Once 15 minutes have elapsed add the rinsed and drained cashew nuts to the blender with the other ingredients and blend for 2 minutes on a medium to fast setting.
5. Dip the wholegrain cookies into the chicory mixture.
6. Take a medium sized dish and layer it with the vegan mascarpone, then the cookies that have been dipped into the chicory mixture, then again the vegan mascarpone and then again some more of the cookies. Keep repeating this until you have a final layer of vegan mascarpone using the last of the mascarpone you have made up.
7. Leave in the fridge for at least 2 hours.
8. Remove from the fridge and top with 2 teaspoons of cacao powder sprinkled on using a sieve. Your vegan cashew tiramisu is now ready to serve.

 

Where does your protein come from?

It comes from the cashew nuts and also from the cashew cream. The wholegrain cookies also contain protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.