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    Home » Course » Dessert

    The Best Vegan Mascarpone

    Published: Apr 2, 2021 · Modified: May 4, 2023 by Erin Carter · This post may contain affiliate links · 2 Comments

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    This is the best vegan mascarpone recipe. Slightly sweet and just a little tart it's made with raw cashews, coconut milk, apple cider vinegar and maple syrup to keep it dairy free yet still creamy and delicious. It's so easy to make and can be used in so many ways. It's also paleo and refined sugar free.

    A bowl of vegan mascarpone with a strawberry in it.

    Why you will love this recipe:

    • This dairy free mascarpone has the best flavour! Slightly sweet and a little tart, just like traditional mascarpone.
    • It's so quick and easy to make and stores well in the fridge so is a great option for meal prep.
    • It's so creamy and rich and spreads really well.
    • It's made with simple ingredients like cashews, coconut milk and maple syrup.
    • This plant based mascarpone can be used in so many ways including making tiramisu and mascarpone pasta.
    • This recipe is also dairy free, refined sugar free, vegetarian and paleo.
    • It's made with no cheese, no tofu, and no cream. 
    • If you love dairy free sauces you will also love vegan cheese sauce.

    Taste and texture:

    This homemade mascarpone is thick, smooth and creamy. It has such a rich flavour that is slightly sweet yet also a little tart.

    Key ingredients and substitutions:

    • Raw cashews - these are key for this recipe and give it that nice thick and creamy texture. Be sure to use raw cashews and not roasted cashews as roasted cashews will give this mascarpone a weird flavour. 
    • Coconut milk - I recommend using full fat coconut milk for this recipe. This helps give this mascarpone recipe the most creamy and rich texture. You could also swap this for another dairy free milk such as cashew milk, almond milk or oat milk. 
    • Apple cider vinegar - to give it that perfect tartness. You could swap this for lemon juice if you don't have apple cider vinegar. 
    • Lemon juice - another tart ingredient to give this mascarpone the perfect flavour. You could also swap this for more apple cider vinegar if you wish.
    • Maple syrup - for just the right amount of natural sweetness. You could swap this for date syrup if you don't have maple syrup. 

    How to make this recipe:

    Step one:

    First, place all the ingredients into your food processor. 

    Cashews and coconut milk in a food processor.

    Step two:

    Then blend everything well until the mascarpone has the texture you prefer. 

    Blended cashews and coconut milk in a food processor.

    Step three:

    Then serve and enjoy!

    Tips and variations:

    • To make it sweeter: add an extra tablespoon of maple syrup.
    • To make it more bitter: add an extra tablespoon of lemon juice.
    • Don't skip soaking the cashews. This helps them turn out perfectly creamy when you blend all the ingredients together.
    • Feel free to make a double or triple batch if you are serving a crowd. 

    How to serve:

    This mascarpone can be used in many ways. Traditionally it is used to make tiramisu but you can also use it to top cakes, as an icing, as a bagel spread, as a dip for fruit, to add to soups or stews, or even to make mascarpone pasta!

    How to store:

    Store this mascarpone in the fridge in an airtight container for up to 7 days. This mascarpone also freezes really well in an airtight container or jar for pup to 3 months.

    A bowl of vegan mascarpone with a fresh strawberry in it.

    Frequently asked questions:

    What is mascarpone?

    Traditional mascarpone is an Italian soft cheese that is made from cream. It resembles cream cheese and is coagulated through the addition of acidic ingredients like lemon juice, vinegar or citric acid.

    What is mascarpone used for?

    It is classically used to make tiramisu, but it can be used for many other things including as a frosting or sauce. I love using it as a dip for fresh fruit or as a topping for cakes, cupcakes or even banana bread. It can also be used in pasta sauces, soups or as a topping for cooked vegetables. It can even be used as a bagel spread.

    Is this mascarpone healthy? 

    This mascarpone is made with real food ingredients including cashews, maple syrup and coconut milk making it refined sugar free and a healthy dessert option. 

    What milk is mascarpone made from?

    Traditional mascarpone is made from cream. 

    Other vegan recipes you will love:

    • Vegan Sour Cream
    • Carrot Chili Dip
    • Walnut Dressing
    • Chocolate Avocado Torte

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A bowl of vegan mascarpone with a fresh strawberry in it.

    Vegan Mascarpone

    This vegan mascarpone is the best! So easy to make it turns out so creamy and delicious and has the perfect flavour that is slighty sweet and just a little tart.
    4.70 from 13 votes
    Print Pin Rate
    Course: Appetizer, dips, sauces, Snack
    Cuisine: American, Italian
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 1 hour hour
    Cook Time: 2 minutes minutes
    Total Time: 1 hour hour 2 minutes minutes
    Servings: 16
    Calories: 81kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor

    Ingredients

    • 1 1/2 cups raw cashews, soaked for 1-2 hours
    • 1/4 cup plus one tablespoon full fat coconut milk
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon lemon juice
    • 2-3 tablespoon maple syrup (depending on how sweet you want it)
    • pinch sea salt

    Instructions

    • Place all the ingredients into your food processor.
    • Blend well until smooth. Then serve and enjoy!

    Notes

    1. To make it sweeter: add an extra tablespoon of maple syrup.
    2. To make it more bitter: add an extra tablespoon of lemon juice.
    3. Store this in the fridge in an air tight container for up to 7 days.

    Nutrition

    Calories: 81kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Amber

      October 12, 2021 at 1:52 am

      How much does this end up making? Enough for two layers/filling on a cake?

      Reply
      • Erin Carter

        October 19, 2021 at 12:11 pm

        It yields just over 1 1/2 cups (I haven't actually measured but based on the raw ingredients I think that's what it works out too).

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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