You know those days when the recipe in your head doesn’t quite match what’s in your pantry—or your grocery store? That was us this past Wednesday. The plan was a plant-based twist on the classic Italian tiramisu. But the universe had other plans: no vegan ladyfingers in sight.

So we pivoted. Not just with the cookies—but with the flavor.

And what came out of that spontaneous shift? A bright, citrusy Vegan Lemon Tiramisu that honestly might become our new favorite. It's layered, creamy, refreshingly tart, and yes—it features homemade vegan ladyfingers that we made from scratch. No eggs, no dairy, and absolutely no regrets.

🧁 First Things First: Vegan Ladyfingers

Since finding store-bought vegan ladyfingers is nearly impossible, we made our own. These cookies are fluffy yet sturdy, egg-free, and ideal for soaking up lemon syrup or espresso without turning mushy.

🛒 Ingredients:

• 120 g (½ cup) aquafaba (liquid from canned chickpeas)

• ½ tsp cream of tartar (or lemon juice or vinegar)

• 115 g sugar total, divided:

  • 70 g (⅓ cup) for the aquafaba whip

  • 45 g (¼ cup) for the wet mix

• 45 g (2½ tbsp) vegan Greek-style yogurt or coconut cream

• 40 ml (8 tsp) olive oil or sunflower oil

• 2 tsp vanilla extract

• 200 g (1½ cups + 4 tsp) plain flour, sifted

• 30 g (3 tbsp) cornstarch, sifted

• 2 tsp baking powder, sifted

• ¼ tsp sea salt

• 50 g (½ cup) powdered sugar (for dusting)

🧑🍳 Instructions:

1. Preheat oven to 356°F (fan) or 392°F (conventional). Line 2 baking sheets with parchment paper and lightly grease.

2. In a clean mixing bowl, whip aquafaba + cream of tartar on high for 5 minutes until soft peaks form.

3. Slowly add ⅓ cup sugar while continuing to whip another 3 minutes until stiff peaks form.

4. In another bowl, whisk yogurt, oil, vanilla, and remaining sugar until smooth.

5. Gently fold whipped aquafaba into the wet mixture in 3–4 parts. Be gentle!

6. Sift together flour, cornstarch, baking powder, and salt. Fold this into the batter in batches.

7. Pipe 3.5-inch logs onto prepared sheets (or into ladyfinger molds). Dust with powdered sugar.

8. Bake for 12–13 minutes (tray) or 14–15 minutes (silicone molds) until lightly golden.

9. Let cool fully before layering.

🌞 Final Thoughts

What started as a problem—no ladyfingers—turned into a dessert discovery. This Vegan Lemon Tiramisu feels like the kind of dessert you serve at a garden party, a baby shower, or just because the sun is out.And the best part? Everything is 100% plant-based. So whether you're fully vegan or just experimenting, you can indulge with zero compromise.Save this one for when you want to wow someone… or just treat yourself to a citrusy cloud of goodness.

Gluten free doesn’t have to mean flavorless or store-bought. Discover why we created our Gluten Free Sourdough Bread—and how you can learn to make it at home.

This dressing recipe can easily be doubled, tripled, or even quadrupled. I always make extra to share with neighbors and friends—it’s that good! Bring a jar to your next gathering—it’s a guaranteed crowd-pleaser and a great way to make new friends fast.

Ingredients:

1 cup mayonnaise (we love Hellmans's)

1 cup cultured buttermilk (homemade is best)

1 tablespoon minced chives

1 teaspoon dried chopped onion

1 teaspoon dried dill weed

1 teaspoon dried parsley

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

Directions:

Mix all ingredients together into a pourable pitcher.

Refrigerate and allow flavors to meld together. Makes two (2) 8 ounce jars of dressing. Serve with your favorite artisan bread or fresh cut vegetables.

Some of my favorite uses : Toss over a bed of greens, serve with a Cobb Salad, or as a Dip for Buffalo Chicken Wings or Breadsticks.