This Vegan Mascarpone is rich, slightly sweet and perfect for Tiramisu, toast, creamy pasta and more!
Dairy free alternative to mascarpone
Mascarpone is like a rich, creamy Italian cream cheese. It’s slightly sweet and is used in Tiramisu, desserts, creamy pasta sauces, a dip for fruit and more. It has a higher fat content than cream cheese.
Just like my vegan heavy cream, vegan cream cheese and vegan custard, this is a delicious vegan version of the original.
This dairy free mascarpone is a bit different, but it is high in fat, super creamy, rich and slightly sweet. It does a great job in desserts and is incredible stirred into pasta sauce.
How to make easy vegan mascarpone
Find the complete recipe with measurements below.
First, soak your cashews in boiling hot water. I simply warm up water in my electric tea kettle, then pour the water over cashews in a glass measuring cup. Let them soak for at least 5 minutes.
Drain the cashews and discard the soaking water. Add them to a food processor, or high powered blender for a smoother mascarpone.
Next, take a can of coconut milk or cream and spoon out 3/4 cup of the creamy, thick white part. Try not to use any clear liquid.
Add the cream to the food processor along with the lemon juice, salt and sugar (or maple syrup).
Blend or process until very smooth and creamy, scraping the sides as needed.
If you want it to be SUPER smooth, use a high powered blender. You may need to add a little more liquid to get it to blend well. Add a little water or coconut milk as needed to blend.
How to use it
Serve on toast, as a dip for fruit, stir into pasta sauce, add to vegan pizza, soups or desserts.
For my Vegan Tiramisu, I use a different recipe based on vegan cream cheese, but you could substitute this version instead. It’s good in sweet and savory dishes.
How long will it keep?
This vegan mascarpone cheese will keep in a covered container in the refrigerator for about 5 days. It can be frozen if needed.
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Vegan Mascarpone Cheese
Ingredients
- 1 1/2 cups raw cashews
- 3/4 cup coconut cream the white thick part
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar or pure maple syrup
Instructions
- Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.
- Drain the cashews and discard the soaking water. Add them to a food processor or high powered blender along with the coconut cream, lemon juice, salt and sugar.
- Blend or process for a few minutes until creamy and smooth, scraping the sides and bottom as needed. If using a blender, you may need to add a little more coconut milk or water to get it to blend.
- Serve immediately anywhere you would mascarpone cheese, or store in a covered container in the refrigerator for up to 5 days.
Notes
- I haven’t tried this with anything other than cashews, so I don’t know how to make it nut free.
- You may use canned full fat coconut milk instead of cream. Simply spoon out the thick white part and do not use the clear liquid as much as possible.
- Instead of sugar, feel free to use maple syrup or agave.
Hi! I’m going to use this recipe for your tiramisu recipe. Should I double the recipe or would this be enough?
Hi Rhoda, this recipe should make just enough for the tiramisu. Happy baking!
It was enough, thank you! Both recipes came out delicious. Thank you for sharing!
Awesome! Thanks for getting back to me!