Vegan Matcha Tiramisu

Let me be upfront: I adore trying new desserts that blend familiar favorites with bold flavors. That’s why I started experimenting with matcha in classic recipes, which brought me straight to this vegan matcha tiramisu. If you love tiramisu but want something lighter and totally plant-based, or if you’re just obsessed with that earthy, energizing matcha taste, this recipe will hit the spot.

I was honestly surprised by how well matcha works in tiramisu. It adds a gentle bitterness and a bright color that makes every slice look as good as it tastes. Plus, by keeping this recipe vegan, you get a dessert that feels indulgent without any dairy or eggs.

You’ll need just a few basic kitchen items

• Medium bowl
• Large mixing bowl
• Electric hand mixer or stand mixer
• Small whisk
• Measuring cups and spoons
• Spatula
• 9×9 inch or similar baking dish
• Fine mesh strainer (for dusting)

Vegan Matcha Tiramisu Ingredients

Vegan Ladyfingers Layer:

• 26 vegan ladyfingers

Mascarpone Matcha Cream:

• 600g (21 oz) vegan cream cheese, chilled
• 120g (½ cup) vegan Greek-style yogurt, chilled
• 240g (1 cup) coconut cream, chilled
• 120g (1 cup) powdered sugar
• 1 ½ teaspoons ceremonial grade matcha
• 2 teaspoons vanilla extract

Matcha Soak:

• 1 ½ teaspoons ceremonial grade matcha
• 60ml (¼ cup) hot water
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 120ml (½ cup) non-dairy milk

Topping:

• 1 tablespoon ceremonial grade matcha powder, for dusting

How to Make This Vegan Matcha Tiramisu

1. Prepare the mascarpone cream.
   In a large mixing bowl, add vegan cream cheese, coconut cream, and vegan Greek-style yogurt, all straight from the fridge. Using your mixer, beat them together until the mixture is smooth and creamy—about 2 minutes.
2. Add sugar, matcha, and vanilla.
   Sift 1 ½ teaspoons of ceremonial-grade matcha into a bowl with the powdered sugar. Add this mix and the vanilla extract to your cream mixture. Whip everything together until all the matcha is combined and the cream turns pale green and fluffy. Taste and adjust sugar as needed.
3. Make the matcha soak.
   In a medium bowl, dissolve 1 ½ teaspoons matcha in 60ml hot water using a small whisk. Stir in granulated sugar and vanilla, then add the non-dairy milk. Whisk until the mixture is smooth and bright green. Let it cool down to room temperature.
4. Dip the ladyfingers.
   Working quickly, dip each vegan ladyfinger into the matcha soak for just 1–2 seconds (don’t leave them in, or they might get soggy). Arrange half the soaked ladyfingers in a single layer in the bottom of your baking dish.
5. Layer the mascarpone matcha cream.
   Spread half the matcha mascarpone cream evenly over the ladyfingers. Use a spatula to smooth it out.
6. Repeat and finish layering.
   Dip the next batch of ladyfingers, layer them over the first cream layer, and top with the remaining matcha mascarpone cream. Smooth the surface with a spatula.
7. Chill.
   Cover the dish with wrap and let the tiramisu chill in the fridge for at least 4 hours. If you’ve got the time, overnight is best—the flavors blend and the layers set up beautifully.
8. Dust and serve.
   Right before serving, sift the remaining matcha powder over the top using a fine mesh strainer. Slice and enjoy!

Storage and Freezer Instructions

• You can store leftover vegan matcha tiramisu in airtight containers in the fridge for up to 5 days. The flavors deepen and the texture gets better as it sits.
• For longer storage, cut tiramisu into portions, wrap well, and freeze for up to a month. Thaw overnight in the fridge before serving.
• Matcha does tend to darken in color over a few days, but the flavor stays awesome.

Substitutions and Swaps

• Vegan ladyfingers: If you can’t find them, use layers of vegan sponge cake or soft vegan shortbread cookies.
• Vegan cream cheese: Try using silken tofu or a thick cashew cream instead for a soy-free twist.
• Vegan Greek-style yogurt: Swap with plain vegan yogurt, coconut yogurt, or thick plant-based sour cream.
• Coconut cream: If you don’t like the taste, substitute with extra vegan cream cheese or a thick dairy-free whipping cream.
• Matcha: Ceremonial grade is best for color and flavor, but culinary grade works in a pinch.
• Non-dairy milk: Any plant milk will do—almond, oat, soy, cashew are all great.

Pro Tips for the Best Vegan Matcha Tiramisu

• Make sure to chill your cream cheese, coconut cream, and yogurt before whipping; cold ingredients blend up firmer.
• Sift the matcha powder for the cream and topping to avoid lumps and get a smooth, even green color.
• Dip ladyfingers quickly—over-soaked cookies can turn mushy.
• Let the tiramisu rest overnight for maximum flavor and a set, scoopable texture.
• Use a very sharp knife to slice for cleaner servings.
• If serving guests, dust with matcha just before bringing to the table for a bright green finish.

Vegan Matcha Tiramisu FAQs

Can I make this gluten-free?
Absolutely! Just use gluten-free vegan ladyfingers or sponge cake in place of regular ones.

What’s the best vegan cream cheese for tiramisu?
I like Violife or Kite Hill, but any thick and tangy vegan cream cheese will work. Avoid soft, watery brands.

Will the matcha taste bitter?
Good ceremonial grade matcha adds flavor and color without harsh bitterness. Taste the cream before layering and add more sugar if needed.

Can I make this recipe nut-free?
Yes! Make sure your vegan cream cheese, coconut cream, and ladyfingers are nut-free varieties. Stick to oat or soy milk for soaking.

How far ahead can I prep the tiramisu?
You can make vegan matcha tiramisu up to 1–2 days in advance. It only gets better as it sits in the fridge.

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