Introduction
I’ve lived in Perth long enough to know we’re spoiled when it comes to Italian food. There’s something about digging into a warm bowl of gnocchi or slicing into a lasagna that feels like a big, cozy hug from an Italian grandma. But since I went vegan, I’ve had to rethink dessert—my sweet tooth wasn’t about to let me skip that part of the meal!
So, I’ve come up with a handful of vegan Italian desserts that hold their own against the classics. Taking a page from Tommy Sugo, a local treasure that delivers real Italian flavors to my doorstep, these recipes are my way of proving you don’t need dairy to enjoy something rich, tasty, and straight from the heart of Italy.
I love how Tommy Sugo keeps everything fresh and seasonal, and that’s what I’m after here—desserts that feel like Perth, taste like Italy, and fit my plant-based life. Whether you’ve been vegan forever or you’re just peeking into this world, I’m thrilled to share these Vegan Italian desserts with you. Let’s roll up our sleeves and get into it!
Critical Takeaways
- Perth’s Italian food scene is a dream, and vegan Italian desserts deserve some love too.
- I’ve got five recipes I make at home—no dairy, all flavor.
- This is my take on bringing Tommy Sugo’s Italian vibe into vegan sweets.
Creamy Dream: Vegan Panna Cotta with Berry Bliss
A Soft, Sweet Hug
Panna cotta’s my comfort pick when I want something gentle and smooth. It’s usually made with cream and gelatin, but I’ve figured out how to turn it into a vegan Italian dessert that’s just as good—maybe better. I use agar agar, a neat little plant trick from seaweed, to get that wobbly texture, and fresh berries on top make it feel like a sunny day in Perth.
I tweak this one depending on what’s around. When the markets have mangoes, I’ll use those instead—it’s a little taste of home.
What You’ll Need
- 400ml full-fat coconut milk (the canned stuff)
- 1 teaspoon vanilla extract
- 1 teaspoon agar agar powder
- 3 tablespoons caster sugar
- Fresh berries—whatever’s in season
How I Do It
I pour the coconut milk into a pot, add the vanilla, agar-agar, and sugar, and give it a good stir. Over medium heat, I keep mixing until it bubbles a bit and the agar-agar melts—about 5 minutes. When it’s smooth, I pour it into little ramekins or whatever I’ve got handy. Once it cools down, I tuck them into the fridge for 3 hours. Later, I heap on the berries—strawberries or blueberries, depending on my mood. It’s simple but feels like a treat every time.
This vegan Italian dessert is my go-to when I want something easy yet special. It’s perfect for sharing—or keeping to myself!
A Celebration of Citrus: Vegan Lemon Posset with Biscotti
A Zesty Lift
Lemons always cheer me up, and this vegan Italian dessert is like a bright spot in my day. It’s tangy and creamy, with biscotti on the side for a crunchy contrast. I whipped this up once after a long walk along Scarborough Beach, and it was just right—light and fresh, with hardly any effort.
What You’ll Need
- 400ml full-fat coconut milk
- Juice and zest of 2 lemons
- 2 tablespoons cornstarch
- 4 tablespoons caster sugar
- Vegan biscotti (store-bought or my own)
How I Do It
I grab a saucepan and mix the coconut milk, lemon juice, zest, cornstarch, and sugar. I stir it over medium heat until it thickens up—takes about 10 minutes or so. When it’s nice and creamy, I let it cool a bit, then spoon it into bowls. It goes in the fridge for a couple of hours to set. When I’m ready, I plop some biscotti next to it—sometimes I dust it with icing sugar if I’m feeling fancy. It’s always a hit when friends come over.
This vegan Italian dessert feels alive with flavor, like the seasonal dishes Tommy Sugo makes. It’s a little joy I keep coming back to.
Bite-Sized Bliss: Vegan Chocolate Truffles with a Hazelnut Heart
Small but Mighty
When I need chocolate, these truffles are my fix. This vegan Italian dessert is rich and smooth, with a hazelnut twist that makes it extra special. They’re so quick to make, I’ve thrown them together on quiet Sundays more times than I can remember.
What You’ll Need
- 200g vegan dark chocolate
- 100ml full-fat coconut cream
- 2 tablespoons hazelnut butter
- Cocoa powder for dusting
How I Do It
I melt the chocolate over a pot of simmering water, then set it aside to cool a touch. In a bowl, I mix the coconut cream and hazelnut butter until they’re smooth, then stir that into the chocolate. Once it’s all blended, I pop it in the fridge for a few hours. When it’s firm, I scoop out little balls and roll them in cocoa powder. They stay in the fridge, but they don’t last long—too tasty!
This vegan Italian dessert feels like a gift—like something Tommy Sugo might sneak into a meal. It’s my little indulgence.
A Fruity Fiesta: Vegan Tiramisu with Almond Joy
Coffee Comfort, Vegan Style
Tiramisu’s Italy on a plate, and I wasn’t going to let going vegan stop me. This vegan Italian dessert uses cashew cream instead of mascarpone, with those coffee-soaked ladyfingers I can’t resist. I made it for a family lunch once, and it disappeared fast—everyone wanted more!
What You’ll Need
- 1 cup almond milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup soaked cashews (overnight or quick-soaked in hot water)
- 1 cup strong coffee, cooled
- Vegan ladyfingers
- Shaved vegan chocolate
How I Do It
I blend the cashews with almond milk, cornstarch, and vanilla until it’s creamy—that’s my stand-in for mascarpone. I pour the coffee into a shallow dish and dip the ladyfingers in quick—just enough to soak. In a dish, I layer them up, spreading the cashew cream between, then finish with a top layer of cream. A sprinkle of chocolate shavings, and it chills in the fridge for 4 hours. It’s a wait, but oh, it’s good.
This vegan Italian dessert feels like a warm memory—something Tommy Sugo could make unforgettable.
Conquering Cannoli: Vegan Cannoli Shells and Ricotta Filling
My Sicilian Obsession
Cannoli are my weakness—crisp shells and creamy filling get me every time. Turning them into a vegan Italian dessert took some trial and error, but I’ve got it down now. I even mix in local Perth touches when I can, like quandong fruit from the markets.
Crafting the Cannoli Canvas: Vegan Shells
The shell’s all about that crunch. I use vegan butter and a splash of Marsala wine when I want that real Italian feel.
What You’ll Need
- 1 ½ cups all-purpose flour
- 2 tablespoons cold vegan butter, cubed
- 1 tablespoon icing sugar
- 2 tablespoons Marsala wine (optional)
- 3-4 tablespoons cold water
How I Do It
I toss the flour, butter, and sugar into my food processor and pulse until it’s crumbly. I add the Marsala and water little by little until it forms a dough. I wrap it up, chill it for 30 minutes, then roll it out super thin. Using a glass, I cut circles, wrap them around cannoli molds (or a spoon handle if I’m out), and brush with oat milk. They bake at 180°C for 12-15 minutes until golden, then cool off.
A Dreamy Vegan Ricotta Filling
Cashews work wonders here, making a filling that’s creamy and close to the real thing.
What You’ll Need
- 1 cup raw cashews, soaked
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Vegan chocolate chips (optional)
- Powdered sugar for dusting
How I Do It
I drain the cashews and blend them with lemon juice, maple syrup, and vanilla until it’s smooth—sometimes I add a drop of almond extract for fun. I pipe it into the shells, then sprinkle with chocolate chips or sugar. This vegan Italian dessert takes effort, but it’s a labor of love.
Fruity Fusion: Vegan Crostata with Seasonal Fillings
Rustic and Real
Crostata’s my easygoing vegan Italian dessert—a simple base with fruit piled on top. I use whatever’s fresh in Perth, like peaches or berries, and vegan puff pastry makes it a breeze.
What You’ll Need
- 1 sheet vegan puff pastry
- 2 cups seasonal fruit
- 2 tablespoons caster sugar
- 1 tablespoon cornstarch
- Splash of lemon juice
How I Do It
I heat the oven to 200°C, roll out the pastry, and fold the edges up a bit. I mix the fruit with sugar, cornstarch, and lemon, then spread it over the pastry—leaving the border clear. It bakes for 25-30 minutes until golden and bubbly. I love it warm, but it’s great cold too.
I’ve tried it with local wattleseed once—such a Perth vibe. This vegan Italian dessert could shine at a Tommy Sugo gathering.
Coffee Break Bliss: Vegan Affogato with a Gelato Twist
Hot and Cold Delight
Affogato’s my warm-weather must—hot coffee over vegan gelato. This vegan Italian dessert is fast and feels special, perfect for a Perth evening.
What You’ll Need
- 1 shot strong coffee
- 1-2 scoops vegan gelato (vanilla’s my choice)
- Vegan chocolate shavings (optional)
- Vegan whipped cream (optional)
How I Do It
I scoop the gelato into a glass, pour the coffee over, and watch it melt into a mess I love. A sprinkle of shavings or a bit of cream if I’m feeling it, and it’s ready—eat it quick! Tommy Sugo’s local coffee passion inspires me to use good beans.
A Celebration of Simplicity: Vegan Biscotti for Dunking
Crunchy Coffee Friends
Biscotti are my dunking pals—twice-baked and full of nuts. This vegan Italian dessert is easy, and I love them with almonds.
What You’ll Need
- 2 cups all-purpose flour
- ¾ cup caster sugar
- 1 teaspoon baking powder
- ½ cup almonds, chopped
- ½ cup almond milk
How I Do It
Oven to 180°C. I mix the flour, sugar, baking powder, and almonds, then stir in the milk until it’s dough. I shape it into a log, bake for 25 minutes, cool a bit, then slice. The slices bake another 10-15 minutes until crisp. Perfect with my afternoon coffee!
Conclusion: Vegan Italian Desserts – Perth’s Sweet Plant-Based Life
Perth, we’ve got it good—vegan Italian desserts let us enjoy Italy without a drop of dairy. From panna cotta to biscotti, these are my favorites to share. When I’m not in the kitchen, I lean on Tommy Sugo’s vegan treats—gnocchi, arancini, pure joy. Check them out at tommysugo.com.au—Italy at your door!
FAQs
What takes dairy’s place in vegan Italian desserts?
Coconut milk, almond milk, cashews—they’re creamy and easy to grab.
Do I need special equipment?
Not really—a blender or whisk handles most of it.
Are they as tasty as the originals?
I think so—full of flavor and sometimes fresher.
Where do I find vegan stuff in Perth?
Coles, Woolies, or places like Kakulas Brothers—loads of options.
I’m no baker—what’s easy?
Panna cotta or affogato—simple and delicious.
Can I make Tommy Sugo’s desserts vegan?
Sure—cashew cream for ricotta, vegan chocolate for sauce.
How long do they keep?
A few days in the fridge—truffles vanish faster!
Can I freeze them?
Biscotti and crostata freeze well—panna cotta, not so much.
How do I get that creamy feel?
Full-fat coconut milk or blended cashews—smooth every time.
Any tips for a wow factor?
Add berries, a dusting of sugar, or a mint sprig—looks amazing.
Craving a taste of authentic Italian flavours minus the meat? Look no further than Tommy Sugo! We offer a wide variety of delicious vegan and vegetarian options, all made with fresh, high-quality ingredients. Head over to tommysugo.com.au and explore our menu – we guarantee you’ll find something to tantalize your taste buds!
Also, see Perth’s Dream: 10 Gluten-Free Meal Services You Didn’t Know Existed at Tommy Sugo!
