This Spiced Gingerbread Tiramisu is a spectacularly decadent dessert that just happens to be completely vegan. We achieve its luxurious richness without using any dairy or eggs, relying instead on a velvety-smooth, spiced cashew cream base and rich coconut cream. Forget any preconceived notions you might have about "vegan desserts"—this isn't a compromise; it's an elevated holiday treat. The bold, warming flavors of molasses, gingerbread, and a hint of warming whiskey are so intensely festive, your guests will be too busy savoring every creamy, spirited bite to even realize (or care!) that it's plant-based. It's truly a universal crowd-pleaser, perfect for sharing the holiday joy with everyone at the table.

Vegan Spiced Gingerbread Tiramisu

A rich, creamy, no-bake dessert featuring soft gingerbread cookies soaked in a sweet whiskey-molasses syrup, layered with a light, spiced cashew cream.

Yields: 8 servings

Prep Time: 30 minutes

Chill Time: 4 hours (minimum)

Alcoholic Spirit: Whiskey or Dark Rum

Ingredients

For the Whiskey-Molasses Syrup

• 1/2 cup boiling water
• 1/4 cup blackstrap molasses
• 1/4 cup granulated sugar (vegan-friendly)
• 3 tablespoons Dark Whiskey (Bourbon, Rye, or Scotch) or Dark Rum
• 1/2 teaspoon ground ginger

For the Spiced Cashew Cream

• 1 1/2 cups raw cashews, soaked in hot water for at least 30 minutes and drained
• 1/2 cup full-fat coconut cream (chilled overnight, scoop out the thick part only)
• 1/2 cup unsweetened plant-based milk (soy or oat work well)
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For Assembly

• 24-30 vegan gingerbread cookies (read labels carefully, or use a vegan recipe)
• Cocoa powder, for dusting (optional)
• Candied ginger pieces, for garnish (optional)

Instructions

1. Prepare the Whiskey-Molasses Syrup

In a small bowl, whisk together the boiling water, molasses, and granulated sugar until the sugar is fully dissolved.

Stir in the whiskey (or rum) and ground ginger.

Set aside to cool to room temperature.

2. Make the Spiced Cashew Cream

Combine the soaked and drained cashews, coconut cream, plant milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a high-speed blender.

Blend on high, scraping down the sides as needed, until the mixture is completely smooth and luscious. This may take 2-3 minutes. The cream should be thick.

Taste and adjust spices or sweetness if desired.

3. Assemble the Tiramisu

Use a shallow dish (approx. 8x8 inch or similar).

Dip each gingerbread cookie quickly into the whiskey-molasses syrup. You want them coated but not soggy—just a quick dunk.

Arrange half of the soaked cookies in a single layer to cover the bottom of the dish. You may need to break some to fit.

Spoon half of the Spiced Cashew Cream over the cookie layer and spread it evenly with a spatula.

Repeat the layers: quickly dip the remaining cookies in the syrup, arrange them on top of the cream, and spread the remaining cashew cream over the cookies.

Cover the dish tightly with plastic wrap.

4. Chill and Serve

Refrigerate the tiramisu for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set.

Just before serving, use a small sieve to lightly dust the top with cocoa powder.

Slice into squares and garnish each piece with a small candied ginger piece, if using.

 Chef's Notes

Coconut Cream: For the best results, use a can of full-fat coconut milk that has been chilled overnight. Do not shake the can. The thick, solid

cream should be at the top, which is what you should scoop out.

Whiskey/Rum: The alcohol will mellow during the chilling process but will still be prominent. Feel free to use a little less if you prefer a milder flavor, or substitute with strong black coffee or decaf for an alcohol-free version.

Make Ahead: This dessert is perfect for making 1-2 days in advance, as the flavors only improve over time!