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Tiramisu végétal : un dessert léger et gourmand

Plant-based tiramisu: a light and delicious dessert

  • 4 portions

  • 25 minutes

  • Nut free

Oats 5L

Oats 5L

$27.50
Regular price
Oat Discovery Pack: 5L Pouch + 1 Bottle

Oat Discovery Pack: 5L Pouch + 1 Bottle

$29.99
Regular price

Ingredients

Pour la crème :

  • 200 ml de lait d’avoine Damm
  • 150 g de yaourt végétal nature ou à la vanille
  • 100 g de noix de cajou (préalablement trempées 4h ou toute une nuit)
  • 3 c. à soupe de sirop d’érable (ou plus selon votre goût)
  • 1 c. à café d’extrait de vanille
  • 1 c. à soupe de jus de citron
  • 1 pincée de sel

Pour le montage :

  • Biscuits à la cuillère végétaliens ou spéculoos
  • 1 tasse de café fort refroidi
  • Cacao en poudre non sucré pour saupoudrer
Preparation Cooking Servings
25 minutes 0 minutes 4

Ingredients :
For the cream:

  • 200 ml of DAM oat milk
  • 150 g of natural or vanilla plant-based yogurt
  • 100g cashew nuts (previously soaked for 4 hours or overnight)
  • 3 tbsp maple syrup (or more to taste)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 pinch of salt


For assembly:

  • Vegan sponge fingers or speculoos
  • 1 cup of strong, cooled coffee
  • Unsweetened cocoa powder for dusting


Preparation :

  1. Drain the cashews and place them in a blender with the oat milk, plant-based yogurt, maple syrup, vanilla, lemon, and salt.
  2. Blend until smooth and creamy. Adjust sweetener if necessary. Refrigerate.
  3. Quickly soak the biscuits in the cooled coffee (without soaking them), then line the bottom of your glasses or dish.
  4. Alternate a layer of cream, a layer of soaked biscuits, and finish with a layer of cream.
  5. Let stand for at least 4 hours in the refrigerator, ideally overnight, to allow the flavors to develop.

Service :
Serve chilled and sprinkle generously with cocoa powder.

💡The Dam +:
Decorate with dark chocolate shavings or a hint of orange zest for a unique touch.

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Plant-based tiramisu: a light and delicious dessert