19 Easy Vegan Italian Recipes

You know those nights when you’re craving something warm and comforting, but you’re also tired and just want dinner to happen without a lot of fuss? Maybe you’re trying to eat more plant-based meals, or maybe you just ran out of ideas for what to make with that box of pasta in your pantry.

I’ve had plenty of those evenings myself. Italian food always sounds good, but a lot of the classics lean heavy on cheese and meat. The good news? You really don’t need either to get that cozy, satisfying Italian dinner you’re after.

These 19 vegan Italian recipes use simple ingredients you can find at any grocery store. No fancy substitutes or hard-to-find items—just real food that happens to be plant-based. Whether you need a quick weeknight spaghetti or something a little nicer for the weekend, there’s a recipe here for you.

1. One-Pot Vegan Marinara Pasta

Everything cooks in a single pot, which means dinner comes together fast and cleanup is even faster. The pasta soaks up all the tomato flavor as it cooks.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 oz pasta (spaghetti, fettuccine, or penne)
2. 1 onion, finely diced
3. 4 cloves garlic, minced
4. 1 (28-ounce) can crushed tomatoes
5. 4 cups vegetable broth
6. 2 tablespoons olive oil
7. 1 teaspoon dried oregano
8. 1 teaspoon dried basil
9. ½ teaspoon red pepper flakes (optional)
10. Salt and pepper to taste
11. Fresh basil for garnish

Recipe Steps:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add crushed tomatoes, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine.
4. Add pasta, making sure it’s submerged in the liquid. Bring to a boil.
5. Reduce heat and simmer, stirring occasionally, for 12-15 minutes until pasta is tender and liquid has thickened into a sauce.
6. Taste and adjust seasoning. Serve hot with fresh basil.

2. Creamy Vegan Mushroom Risotto

Arborio rice cooks slowly with broth until creamy and tender, while mushrooms add an earthy, savory flavor. No cheese needed—the rice creates its own creaminess.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1½ cups arborio rice
2. 8 oz cremini mushrooms, sliced
3. 1 onion, finely diced
4. 3 cloves garlic, minced
5. 4-5 cups vegetable broth, kept warm
6. ½ cup dry white wine (optional)
7. 2 tablespoons olive oil
8. 1 tablespoon nutritional yeast
9. 1 teaspoon dried thyme
10. Salt and pepper to taste
11. Fresh parsley, chopped

Recipe Steps:

1. In a large skillet or pot, heat 1 tablespoon olive oil over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, heat remaining olive oil. Add onion and cook until soft, about 3 minutes.
3. Add garlic and cook for 1 minute. Add rice and stir to coat, toasting for 2 minutes.
4. If using wine, add it and stir until absorbed.
5. Add warm broth one ladleful at a time, stirring frequently and waiting until liquid is almost absorbed before adding more. Continue until rice is creamy and tender, about 18-20 minutes.
6. Stir in nutritional yeast, thyme, and cooked mushrooms. Season with salt and pepper.
7. Serve hot with parsley on top.

3. Vegan Eggplant Parmesan

Breaded eggplant slices baked until crispy, layered with marinara sauce, and topped with a creamy cashew “cheese.” It’s comfort food that happens to be dairy-free.

Recipe Metadata:

Time to Make: 1 hour

Servings: 4

Ingredients:

1. 2 medium eggplants, sliced into ½-inch rounds
2. 1 cup flour
3. 1 cup unsweetened plant milk
4. 1 tablespoon flaxseed meal mixed with 3 tablespoons water
5. 2 cups breadcrumbs
6. 1 teaspoon garlic powder
7. 1 teaspoon dried oregano
8. 1 teaspoon dried basil
9. Salt and pepper to taste
10. 3 cups marinara sauce
11. For cashew cheese: 1 cup raw cashews (soaked 4 hours), ¼ cup water, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 clove garlic, salt to taste
12. Fresh basil for garnish

Recipe Steps:

1. Make cashew cheese: Drain soaked cashews and blend with water, nutritional yeast, lemon juice, garlic, and salt until smooth. Set aside.
2. Preheat oven to 375°F. Line two baking sheets with parchment.
3. Set up three bowls: one with flour, one with plant milk and flax mixture whisked together, one with breadcrumbs mixed with garlic powder, oregano, basil, salt, and pepper.
4. Dip each eggplant slice in flour, then milk mixture, then breadcrumbs, pressing to coat. Place on baking sheets.
5. Bake for 20 minutes, flip, and bake another 15-20 minutes until golden and crisp.
6. Spread 1 cup marinara in a 9×13 baking dish. Layer half the eggplant, half the remaining marinara, and half the cashew cheese. Repeat layers.
7. Bake for 20-25 minutes until bubbly. Let rest 10 minutes, then garnish with fresh basil.

4. Simple Vegan Puttanesca

This bold, briny pasta sauce comes together in the time it takes to boil water. Capers, olives, and tomatoes create big flavor with minimal effort.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 oz pasta (spaghetti or linguine work well)
2. 2 tablespoons olive oil
3. 4 cloves garlic, thinly sliced
4. ½ teaspoon red pepper flakes
5. 1 (28-ounce) can crushed tomatoes
6. ½ cup kalamata olives, pitted and chopped
7. 2 tablespoons capers, drained
8. 1 teaspoon dried oregano
9. Salt to taste
10. Fresh parsley, chopped

Recipe Steps:

1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook for 1-2 minutes until garlic is fragrant but not browned.
3. Add crushed tomatoes, olives, capers, and oregano. Simmer for 10 minutes.
4. Add drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if sauce needs thinning.
5. Taste and add salt if needed (olives and capers are already salty).
6. Serve hot with fresh parsley.

5. Vegan Spinach and Ricotta Stuffed Shells

Jumbo pasta shells stuffed with a creamy tofu “ricotta” and spinach, baked in marinara sauce. It’s a crowd-pleaser that doesn’t taste like it’s vegan.

Recipe Metadata:

Time to Make: 1 hour

Servings: 4 (about 20 shells)

Ingredients:

1. 20 jumbo pasta shells
2. 1 (14-ounce) block firm tofu, pressed and crumbled
3. 2 cups fresh spinach, chopped
4. ¼ cup nutritional yeast
5. 2 tablespoons lemon juice
6. 2 cloves garlic, minced
7. 1 teaspoon dried basil
8. 1 teaspoon dried oregano
9. Salt and pepper to taste
10. 3 cups marinara sauce
11. Vegan Parmesan for topping (optional)

Recipe Steps:

1. Preheat oven to 375°F. Spread 1 cup marinara in a 9×13 baking dish.
2. Cook pasta shells according to package directions until al dente. Drain and rinse with cool water.
3. In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, garlic, basil, oregano, salt, and pepper. Mix well. Fold in chopped spinach.
4. Stuff each shell with the tofu mixture and place in the baking dish.
5. Pour remaining marinara over the shells.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes.
7. Let rest for 5 minutes before serving. Top with vegan Parmesan if desired.

6. Vegan Minestrone Soup

A hearty vegetable soup with beans and pasta that’s a meal in itself. It’s even better the next day, so make extra.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 zucchini, diced
7. 1 (14-ounce) can diced tomatoes
8. 6 cups vegetable broth
9. 1 (15-ounce) can cannellini beans, drained and rinsed
10. 1 cup small pasta (ditalini or elbow macaroni)
11. 1 teaspoon dried oregano
12. 1 teaspoon dried basil
13. Salt and pepper to taste
14. 2 cups fresh spinach or kale
15. Fresh parsley for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
2. Add garlic and cook for 1 minute. Add zucchini and cook for 2 more minutes.
3. Stir in diced tomatoes, vegetable broth, beans, oregano, basil, salt, and pepper. Bring to a boil.
4. Add pasta and simmer for 10-12 minutes until pasta is tender.
5. Stir in spinach and cook until wilted, about 2 minutes.
6. Taste and adjust seasoning. Serve hot with parsley.

7. Vegan Garlic Bread

Crusty bread slathered with garlicky, herby olive oil and baked until golden. It’s the perfect side for any pasta dish.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 6

Ingredients:

1. 1 loaf crusty bread (ciabatta or French bread)
2. ½ cup olive oil
3. 6 cloves garlic, minced
4. 2 tablespoons fresh parsley, chopped
5. 1 teaspoon dried oregano
6. Salt to taste

Recipe Steps:

1. Preheat oven to 375°F.
2. In a small bowl, combine olive oil, minced garlic, parsley, oregano, and salt.
3. Slice the bread in half lengthwise. Place cut-side up on a baking sheet.
4. Brush the garlic oil mixture evenly over both cut sides of the bread.
5. Bake for 10-12 minutes until edges are golden and crisp.
6. Let cool slightly, then slice and serve warm.

8. Vegan Lentil Bolognese

Hearty lentils stand in for ground meat in this rich, slow-simmered sauce. It’s packed with protein and flavor, and you won’t miss the meat at all.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 cup brown or green lentils, rinsed
2. 2 tablespoons olive oil
3. 1 onion, finely diced
4. 2 carrots, finely diced
5. 2 celery stalks, finely diced
6. 4 cloves garlic, minced
7. 1 (28-ounce) can crushed tomatoes
8. 2 tablespoons tomato paste
9. 1 cup vegetable broth
10. 1 teaspoon dried oregano
11. 1 teaspoon dried basil
12. ½ teaspoon red pepper flakes (optional)
13. Salt and pepper to taste
14. 12 oz pasta of choice
15. Fresh basil for garnish

Recipe Steps:

1. Cook lentils according to package directions until tender but not mushy. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5-7 minutes.
3. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes.
4. Add crushed tomatoes, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer.
5. Add cooked lentils and simmer for 20-30 minutes, stirring occasionally, until sauce has thickened.
6. While sauce simmers, cook pasta according to package directions.
7. Serve sauce over pasta with fresh basil.

9. Vegan Pasta e Fagioli

Pasta and beans come together in this classic Italian comfort soup. It’s thick, hearty, and comes together with pantry staples.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 4 cloves garlic, minced
6. 1 teaspoon dried rosemary
7. 1 teaspoon dried oregano
8. 1 (14-ounce) can diced tomatoes
9. 4 cups vegetable broth
10. 1 (15-ounce) can cannellini beans, drained and rinsed
11. 1 cup small pasta (ditalini or small shells)
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
2. Add garlic, rosemary, and oregano. Cook for 1 minute.
3. Stir in diced tomatoes and vegetable broth. Bring to a boil.
4. Add pasta and simmer for 10 minutes.
5. Add beans and cook for 5 more minutes until pasta is tender and soup has thickened slightly.
6. Season with salt and pepper. Serve hot with parsley.

10. Vegan Zucchini Noodles with Avocado Pesto

Raw zucchini noodles tossed in a creamy avocado pesto. It’s light, fresh, and comes together in minutes without any cooking.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 2

Ingredients:

1. 4 medium zucchini, spiralized
2. For pesto: 2 ripe avocados
3. 1 cup fresh basil
4. 2 cloves garlic
5. ¼ cup pine nuts or walnuts
6. 3 tablespoons lemon juice
7. ¼ cup olive oil
8. Salt and pepper to taste
9. Cherry tomatoes for serving

Recipe Steps:

1. Make pesto: In a food processor, combine avocados, basil, garlic, nuts, lemon juice, and salt. Pulse until smooth.
2. With processor running, slowly drizzle in olive oil until creamy. Taste and adjust seasoning.
3. Place spiralized zucchini in a large bowl. Add pesto and toss until well coated.
4. Halve cherry tomatoes and add to the bowl. Toss gently.
5. Serve immediately at room temperature or chilled.

11. Vegan Mushroom and Spinach Lasagna

Layers of lasagna noodles, creamy cashew ricotta, sautéed mushrooms, spinach, and marinara. It’s a project, but worth every minute.

Recipe Metadata:

Time to Make: 1 hour 30 minutes

Servings: 8

Ingredients:

1. 12 lasagna noodles (oven-ready or regular)
2. For ricotta: 1 (14-ounce) block firm tofu, ¼ cup nutritional yeast, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon salt, ¼ cup fresh basil
3. For filling: 2 tablespoons olive oil, 1 onion diced, 8 oz mushrooms sliced, 4 cups fresh spinach, 3 cloves garlic minced, salt and pepper
4. 4 cups marinara sauce
5. Vegan Parmesan for topping

Recipe Steps:

1. If using regular lasagna noodles, cook according to package directions. Drain and set aside.
2. Make ricotta: In a food processor, combine tofu, nutritional yeast, lemon juice, garlic, salt, and basil. Pulse until smooth and creamy. Set aside.
3. Make filling: In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and cook for 1 minute. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
4. Preheat oven to 375°F.
5. Spread 1 cup marinara in a 9×13 baking dish. Layer 3-4 noodles, half the ricotta, half the mushroom-spinach mixture, and 1 cup marinara. Repeat layers.
6. Top with remaining noodles and remaining marinara. Sprinkle with vegan Parmesan.
7. Cover with foil and bake for 40 minutes. Remove foil and bake for 15 more minutes.
8. Let rest for 15 minutes before slicing and serving.

12. Vegan White Bean and Rosemary Soup

A simple, creamy soup made with cannellini beans, garlic, and fresh rosemary. It’s proof that a few good ingredients are all you need.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 2 tablespoons fresh rosemary, chopped
5. 2 (15-ounce) cans cannellini beans, drained and rinsed
6. 4 cups vegetable broth
7. Salt and pepper to taste
8. Juice of ½ lemon
9. Olive oil and rosemary for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes.
2. Add garlic and rosemary. Cook for 1 minute until fragrant.
3. Add beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, blend about half the soup until creamy, leaving some beans whole for texture. Alternatively, transfer 2 cups to a blender and blend until smooth, then return to pot.
5. Stir in lemon juice and season with salt and pepper.
6. Serve hot with a drizzle of olive oil and extra rosemary.

13. Vegan Roasted Red Pepper Pasta

Roasted red peppers blend into a creamy, slightly sweet sauce that coats every piece of pasta. It’s vibrant and comes together quickly.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 oz pasta
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 4 cloves garlic, minced
5. 1 (12-ounce) jar roasted red peppers, drained
6. ½ cup raw cashews, soaked in hot water for 15 minutes
7. ½ cup vegetable broth
8. 2 tablespoons nutritional yeast
9. 1 tablespoon lemon juice
10. ½ teaspoon red pepper flakes
11. Salt and pepper to taste
12. Fresh basil for garnish

Recipe Steps:

1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
2. While pasta cooks, heat olive oil in a small skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute. Set aside.
3. In a blender, combine roasted red peppers, soaked and drained cashews, vegetable broth, nutritional yeast, lemon juice, red pepper flakes, and the cooked onion and garlic. Blend until completely smooth.
4. Return sauce to the skillet and warm over low heat. If too thick, add a little reserved pasta water.
5. Add cooked pasta to the sauce and toss to coat. Season with salt and pepper.
6. Serve hot with fresh basil.

14. Vegan Bruschetta

Toasted bread topped with fresh tomatoes, basil, and garlic. It’s simple, fresh, and perfect for using up summer tomatoes.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 loaf crusty bread, sliced
2. 4 Roma tomatoes, diced
3. 2 cloves garlic, minced
4. ¼ cup fresh basil, chopped
5. 2 tablespoons olive oil, plus more for brushing
6. 1 tablespoon balsamic vinegar
7. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F.
2. In a bowl, combine diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let sit for 10 minutes.
3. Place bread slices on a baking sheet. Brush lightly with olive oil.
4. Toast in oven for 5-7 minutes until golden and crisp.
5. Top each slice with the tomato mixture. Serve immediately.

15. Vegan Cauliflower Alfredo

Roasted cauliflower blends into a creamy, dreamy sauce that tastes rich but is actually light and vegetable-based.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 head cauliflower, chopped into florets
2. 4 cloves garlic, peeled
3. 3 tablespoons olive oil, divided
4. 12 oz pasta
5. 1 cup unsweetened plant milk
6. ¼ cup nutritional yeast
7. 2 tablespoons lemon juice
8. Salt and pepper to taste
9. Fresh parsley for garnish

Recipe Steps:

1. Preheat oven to 400°F. Toss cauliflower florets and garlic cloves with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
2. Roast for 20-25 minutes until tender and lightly browned.
3. While cauliflower roasts, cook pasta according to package directions. Reserve ½ cup pasta water before draining.
4. Transfer roasted cauliflower and garlic to a blender. Add plant milk, nutritional yeast, lemon juice, and remaining 1 tablespoon olive oil. Blend until completely smooth. Add pasta water a little at a time if needed to reach desired consistency.
5. Return sauce to the pot and warm over low heat. Add cooked pasta and toss to coat.
6. Season with salt and pepper. Serve hot with parsley.

16. Vegan Caprese Salad

Slices of tomato and creamy marinated tofu layered with fresh basil and drizzled with balsamic glaze. It’s a beautiful, simple appetizer.

Recipe Metadata:

Time to Make: 15 minutes (plus marinating time)

Servings: 4

Ingredients:

1. 4 large ripe tomatoes, sliced
2. 1 (14-ounce) block firm tofu, pressed and sliced into ¼-inch slices
3. For marinade: 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon white miso, 1 teaspoon salt
4. Fresh basil leaves
5. Balsamic glaze for drizzling
6. Salt and pepper to taste

Recipe Steps:

1. Make marinade: In a small bowl, whisk together olive oil, lemon juice, miso, and salt.
2. Arrange tofu slices in a shallow dish and pour marinade over. Let sit for at least 30 minutes.
3. On a platter, alternate slices of tomato and marinated tofu.
4. Tuck fresh basil leaves between the slices.
5. Drizzle with balsamic glaze and sprinkle with salt and pepper.
6. Serve at room temperature.

17. Vegan Marinara Sauce

A simple, from-scratch marinara that beats anything from a jar. Make a batch on Sunday and use it all week.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6 (about 4 cups)

Ingredients:

1. 3 tablespoons olive oil
2. 1 onion, finely diced
3. 4 cloves garlic, minced
4. 2 (28-ounce) cans whole peeled tomatoes
5. 1 teaspoon dried oregano
6. 1 teaspoon dried basil
7. ½ teaspoon red pepper flakes (optional)
8. Salt and pepper to taste
9. Fresh basil for finishing

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add tomatoes, crushing them with your hands or a spoon as you add them. Stir in oregano, basil, and red pepper flakes.
4. Bring to a simmer, then reduce heat to low. Cook uncovered for 30 minutes, stirring occasionally, until sauce has thickened.
5. Use an immersion blender to blend until smooth, or leave chunky if you prefer.
6. Season with salt and pepper. Stir in fresh basil before serving.

18. Vegan Polenta with Mushroom Ragu

Creamy polenta topped with a hearty mushroom and tomato ragu. It’s comfort food that feels a little fancy but is actually simple.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. For polenta: 1 cup polenta or coarse cornmeal, 4 cups water or vegetable broth, 1 teaspoon salt, 2 tablespoons olive oil
2. For ragu: 2 tablespoons olive oil, 1 onion diced, 2 carrots diced, 2 celery stalks diced, 8 oz mushrooms sliced, 3 cloves garlic minced, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ cup dry red wine (optional), 1 (28-ounce) can crushed tomatoes, salt and pepper to taste
3. Fresh parsley for garnish

Recipe Steps:

1. Make ragu: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5-7 minutes.
2. Add mushrooms and cook until browned, about 5 minutes. Add garlic, rosemary, and thyme, cook for 1 minute.
3. If using wine, add it and simmer until reduced by half, about 3 minutes.
4. Add crushed tomatoes, bring to a simmer, and cook for 20-25 minutes until thickened. Season with salt and pepper.
5. While ragu simmers, make polenta: In a pot, bring water or broth to a boil. Slowly whisk in polenta and salt. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy. Stir in olive oil.
6. Serve polenta in bowls topped with mushroom ragu and fresh parsley.

19. Vegan Tiramisu

Layers of coffee-soaked ladyfingers and creamy cashew mascarpone. It’s a showstopper dessert that happens to be completely dairy-free.

Recipe Metadata:

Time to Make: 30 minutes (plus chilling time)

Servings: 8

Ingredients:

1. 1 (8-ounce) package vegan ladyfingers or vanilla cookies
2. 1½ cups strong brewed coffee, cooled
3. 2 tablespoons coffee liqueur or rum (optional)
4. For mascarpone: 1½ cups raw cashews (soaked 4 hours), ½ cup coconut cream, ¼ cup maple syrup, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, pinch of salt
5. Unsweetened cocoa powder for dusting

Recipe Steps:

1. Make mascarpone: Drain soaked cashews and add to a blender with coconut cream, maple syrup, lemon juice, vanilla, and salt. Blend until completely smooth and creamy. Set aside.
2. In a shallow dish, combine cooled coffee and liqueur if using.
3. Quickly dip each ladyfinger into the coffee mixture—just a few seconds per side, you don’t want them soggy. Arrange in a single layer in an 8×8 dish.
4. Spread half the mascarpone mixture over the ladyfingers.
5. Add another layer of dipped ladyfingers and top with remaining mascarpone.
6. Cover and refrigerate for at least 4 hours, preferably overnight.
7. Before serving, dust generously with cocoa powder.