You are going to love this vegan mascarpone. 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.
Vegan Mascarpone Recipe
Why this vegan mascarpone is so good:
- It has the best flavour! Slightly sweet and a little tart, just like traditional mascarpone
- It’s so creamy and rich and spreads really well and can be used in so many ways
- It’s really easy to make and stores well in the fridge
- It’s naturally dairy free and refined sugar free
- Besides being vegan this mascarpone is also paleo
What you need to make this vegan mascarpone:
- A food processor or high speed blender – this is the food processor I use and love
- Raw cashes – these are key for this recipe and give it that nice thick and creamy texture
- Apple cider vinegar – to give it that perfect tartness
- Maple syrup – for just the right amount of sweetness
Tips and variations for this recipe:
- 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
- It stores well in the fridge in an airtight container for up to 7 days
Frequently asked questions:
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.
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.
Other vegan recipes you will love:
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Vegan Mascarpone
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.
Ingredients
- 1 1/2 cups raw cashews, soaked for 1-2 hours
- 1/4 cup plus one tbsp full fat coconut milk
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2-3 tbsp maple syrup (depending on how sweet you want it)
- pinch sea salt
Instructions
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Place all the ingredients into your food processor
-
Blend well until smooth
Recipe Notes
- To make it sweeter: add an extra tablespoon of maple syrup
- To make it more bitter: add an extra tablespoon of lemon juice
- Store this in the fridge in an air tight container for up to 7 days
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