The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

A tray of homemade tiramisu with one slice on a white plate off to the side

This is the most delicious Tiramisu you´ll ever make. It´s dairy-free and gluten-free and tastes so similar to the classic Italian version. Made with a fresh plant-based mascarpone from cashews, almond milk and coconut milk that is rich, creamy and so flavorful. Absolutely mouthwatering. This is a dessert to impress!


For Ladyfingers

  • 1-2 packages gluten-free ladyfingers (you need about 18 ladyfingers)

For vegan mascarpone

  • 1 ½ cups raw cashews
  • ½ cup almond milk made with the NutraMilk
  • ⅓ cup maple syrup
  • ⅓ cup unrefined coconut oil, melted
  • ¼ tsp. salt
  • ½ tsp. vanilla extract
  • 1 tsp. lemon juice
  • 25 oz full-fat coconut milk, chilled
  • 2 tbps. powdered sugar
  • For soaking liquid
  • 6 fl oz espresso, room temperature
  • ¾ cup water
  • 3 tbps. dark rum
  • cocoa powder, for dusting

For almond milk

  • 1 cup (150g) almonds
  • 6 cups (1.5 quarts) water
  • 1/8 teaspoon Pink Himalayan salt (optional)
A single slice of tiramisu on a white plate


  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.

  • Make the vegan mascarpone:
    • Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to the NutraMilk. Process until smooth. Set aside.
The NutraMilk machine whipping up tiramisu ingredients
    • Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.
    • Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.
Tiramisu ingredients being placed in The NutraMilk
  • Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.
  • Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream.
A plate of wafers stacked
  • Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.
Wafers lined up on a tray
  • Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.
  • Slice into 9 portions and serve.
  • Enjoy!
A tray of tiramisu cut into with slices taken out

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Tasty.