-
30
minPrep Time -
0
minCook Time -
30
minReady in -
perYield -
280
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:nuts,gluten
- Seasons:All
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
An indulgent and wholly plant-based version of the classic Italian dessert, featuring layers of espresso-soaked ladyfingers and a creamy, cashew-based mascarpone substitute that will satisfy vegans and non-vegans alike.
Ingredients
- 200g cashews, soaked overnight
- 1 cup espresso, cooled
- 200g vegan ladyfingers
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup almond milk
- Cocoa powder, for dusting
Steps:
- Blend the soaked cashews, maple syrup, vanilla extract, and almond milk until smooth to make the mascarpone substitute.
- Quickly dip each ladyfinger in the espresso and layer them in a dish.
- Spread half the mascarpone substitute over the ladyfingers.
- Add another layer of espresso-dipped ladyfingers and top with the remaining mascarpone mixture.
- Dust with cocoa powder and refrigerate for at least 4 hours, preferably overnight.
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