Vegan Mascarpone Cheese
This Vegan Mascarpone is rich, slightly sweet and perfect for Tiramisu, toast, creamy pasta and more!
Servings: 8 servings
Calories: 215kcal
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.
Nutrition
Serving: 1of 8 servings | Calories: 215kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 77mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg