Vegan Tiramisu Recipe

Vegan Tiramisu slice

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By Cecilia Granata, from Mama Tried: Traditional Italian Cooking for the Screwed, Crude, Vegan, and Tattooed


For the chantilly cream:
3/4 cup vanilla soy milk
2 tbsp unbleached flour
1 tbsp cornstarch
2 tbsp margarine
1/4 cup brown sugar
1 tsp turmeric
zest of one lemon
1 1/4 cups vegan whipped cream

For the tiramisu:
Graham crackers, enough to layer your casserole twice
1/3 cup sugared espresso coffee (optional: you can add 1 tsp of rum to the coffee)
Cocoa powder as needed for layering


– In a large bowl mix together the flour, cornstarch and turmeric with 1/4 cup soy milk, stirring well.

– In a small saucepan melt the margarine with 1/2 cup soy milk on low heat. Add the remaining milk, sugar and lemon zest. Let it softly boil, mix the previous mixture, and cook for about 3 minutes. Keep stirring with a whisk. Pour in a bowl and let cool, covering it with plastic wrap.

– When cooled, slowly add the whipping cream and stir strongly. Add some water to the coffee, dip the graham crackers in. On a 8″ x 12″ deep plate, make one layer of crackers, one layer of cream and sprinkle with cocoa powder. Repeat one layer of each. Let it rest in the fridge for about 8 hours.


Cecilia Granata grew up cooking with her family in Italy. As a vegan, she learned to adapt her favorite recipes from around the country to be animal free while retaining the flavor and feeling of true Italian home cooking. She shares her commitment to ethical and artful eating in this alphabetically-arranged volume with over 100 recipes, ranging from traditional favorites to homemade liqueurs to aphrodisiacs—all “senza sofferenza,” without suffering. The recipes are lushly illustrated with Granata’s food-inspired tattoo art.

Buy book on Mama Tried: Traditional Italian Cooking for the Screwed, Crude, Vegan, and Tattooed (Publication date is 4-12-16 but it can be pre-ordered, $11.95)

Mama Tried book cover

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