Vegan Mascarpone

This Vegan Mascarpone is a rich, creamy, and slightly tangy cheese alternative that’s perfect for using in desserts, such as tiramisu or cheesecakes, or as a filling for pastries. It’s made from cashews and coconut cream for the perfect creamy texture and a subtle sweetness. This vegan version is dairy-free, nut-free options can also be made by using tofu!

Serves: 8
Prep Time: 10 minutes
Total Time: 10 minutes (plus 30 minutes chilling time)

Ingredients

1 cup raw cashews, soaked for at least 4 hours or overnight (or use cashew butter)
1/4 cup coconut cream (or full-fat coconut milk, chilled and separated)
2 tablespoons maple syrup or agave syrup
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
Optional: 1 tablespoon of coconut oil (for extra richness)

Instructions

1. Prepare the Cashews

If you’re using whole cashews, drain and rinse them after soaking for 4 hours or overnight. If you’re using cashew butter, you can skip this step.

2. Blend the Mascarpone

In a high-speed blender or food processor, combine the soaked cashews (or cashew butter), coconut cream, maple syrup, lemon juice, vanilla extract, and salt.
Blend until smooth and creamy. Scrape down the sides as needed. If the mixture is too thick, add a bit more coconut cream or water, a tablespoon at a time, to achieve the desired texture.

3. Chill the Mascarpone

Once blended, transfer the mascarpone to a small bowl or container and cover it with plastic wrap.
Let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together and the consistency to firm up.

4. Serve

After chilling, your vegan mascarpone is ready to use! You can spread it on cakes, fill pastries, or use it in any recipe calling for mascarpone. It’s especially great for vegan tiramisu or layered cakes.

Tips:

Tofu Option: If you prefer a soy-based alternative, use silken tofu instead of cashews. Blend it with coconut cream, lemon juice, and a touch of vanilla for a lighter version.
Sweetness Level: Adjust the maple syrup or sweetener based on how sweet you want the mascarpone to be, especially if using it for desserts.
Consistency: For a firmer mascarpone, add a little coconut oil during blending, as it will help set it as it chills.

This Vegan Mascarpone is a versatile, dairy-free option that adds a creamy richness to your favorite dishes. Whether you’re making a vegan tiramisu, a cake, or just using it as a spread, this mascarpone is sure to impress with its flavor and texture!