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In a large mixing bowl, add in the dairy-free softened butter. Using a hand whisk or stand mixer with balloon whisk attachment, whip the butter for 5-8 minutes until pale.
Add the Oreo cookies into a blender and blitz until fine / crumb like.
Sift in the icing sugar and add in the vanilla bean paste and Oreo crumbs. Whip on high speed, adding in the yogurt. Keep whipping for around 5 minutes. The mixture will turn very thick and creamy. If your mixture looks like it is splitting, keep whipping it! It will come together.
Transfer the mascarpone into a piping bag, with a star tip (optional).
Dip the Oreo cookies one by one fully into the dairy-free milk or espresso and lay down in the dish in a single layer. I use a 10×9 inch rectangular dish, which uses approximately 15-20 Oreo cookies per layer.
Pipe a generous layer of the cookies and cream mascarpone on top. Spread it evenly with an off set spatula, then sprinkle some Oreo crumbs over the top. Repeat until you’ve used up all the biscuits and cream.
Whip up some dairy-free whipping cream until firm, transfer into a piping bag fitted with a large round tip nozzle and pipe peaks over the entire dessert.
Decorate with some crumbled up Oreo cookies.
Place the Oreo tiramisu into the fridge for 4-6 hours to set. Alternatively leave it in the fridge overnight to set.