This is the best 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.
If you love vegan desserts like healthy vegan peanut butter oatmeal cookies, edible vegan cookie dough and vegan whipped cream then you are in the right place. You are going to love the easy vegan treat I sharing with you today!
Table of Contents
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 is ready in just a few minutes. Just like coconut condensed milk and homemade brown sugar simple syrup.
- This plant based mascarpone can be used in so many ways including for making tiramisu and mascarpone pasta.
- Besides being vegan this mascarpone recipe is also dairy-free, refined sugar free, vegetarian, lactose free, and paleo.
If you love dairy free sauces and dips you will also love vegan cheese sauce and vegan hummus.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Raw cashews - these are key for this vegan mascarpone 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. This helps give this vegan mascarpone recipe the most creamy and rich texture. Instead of coconut milk you can use coconut cream which is also nice and thick. I do not recommend trying to use soy milk, almond milk or oat milk to make this recipe as they are all too thin and watery.
- Apple cider vinegar - to give this vegan mascarpone that perfect tartness and subtle tang. You could swap this for lemon juice or white vinegar if you don't have apple cider vinegar.
- Lemon juice - another tart ingredient to give this mascarpone the perfect tangy flavour. You could also swap this for more apple cider vinegar if you wish.
- Maple syrup - this liquid sweetener adds just a touch of sweetness while keeping this mascarpone refined sugar free. You could swap this for date syrup if you don't have maple syrup.
Recipe variations and add ins:
- To make this mascarpone sweeter: add an extra tablespoon of maple syrup.
- To make it more bitter: add an extra tablespoon of lemon juice.
- For a different flavour add a little vanilla extract. This is great if you want to use this mascarpone for making desserts.
- Feel free to make a double or triple batch of this vegan mascarpone if you are serving a crowd.
How to make vegan mascarpone:
- Step 1: First, place all the ingredients into your food processor or high-speed blender.
- Step 2: Then blend everything well until you have a smooth and creamy texture.
How to serve:
This vegan mascarpone can be used in many ways. Traditionally it is used to make tiramisu so you can use it to make vegan tiramisu. You can also use this dessert spread to top cakes, as an icing, as a bagel spread, or as a dip for fresh fruit. It can also be used to add to savoury recipes like soups, or stews, or to make mascarpone pasta!
Top tip:
When stored this vegan mascarpone will firm up in the fridge so allow it to come to room temperature before serving it again. You could stir in a bit of hot water to help soften it more quickly.
Vegan mascarpone FAQs:
No this mascarpone is not low carb or keto.
Yes it is.
Sorry, I have not tried any other replacements or swaps for the cashews in this recipe.
Yes! This mascarpone freezes really well in an airtight container or jar for up to 3 months.
Store this mascarpone in the fridge in an airtight container for up to 7 days. It will firm up in the fridge so allow it to come to room temperature before serving again. You could also add a bit of hot water to help soften it more quickly.
Other vegan recipes you will love:
Recipe
Vegan Mascarpone
Equipment
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
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- To make it sweeter: add an extra tablespoon of maple syrup.
- Store this in the fridge in an airtight container for up to 7 days. It will firm up in the fridge so allow it to come to room temperature or stir in a little hot water before serving again.
Amber
How much does this end up making? Enough for two layers/filling on a cake?
Erin Carter
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).