Vegan Raspberry Tiramisu


  • 1 14-oz. package extra firm tofu
  • 1/2 c. freshly brewed (coffee free) espresso (Teecchino)
  • 1/2 c. natural sugar, divided
  • 2 c. raw cashews, soaked overnight and drained
  • 1/8 tsp. salt
  • 1 Tbsp. fresh lemon juice
  • 2 c. raspberries
  • 2 Tbsp. water
  • cornstarch slurry
  • 1 package lady fingers
  • powdered cacao garnish


  1. Freeze tofu, then thaw and squeeze out excess moisture. Mix 2 tablespoons sugar with the coffee substitute.
  2. Slice tofu and and place in a shallow dish, pouring coffee substitute over it. Set aside.
  3. In blender, blend cashews, 1/4 cup of the sugar, salt and lemon juice until smooth. Set aside.
  4. In a small saucepan heat raspberries, water and 2 tablespoons sugar until hot. Stir in slurry to desired consistency and cook until thickened.
  5. Layer prepared tofu, ladyfingers, cashew cream and raspberries in single-serve glass dishes. Chill until ready to serve.
  6. Garnish with cacao power or carob powder and fresh raspberries.
Browse Cook(s): Mark Anthony
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.