The Best Dairy-free & Vegan Mascarpone

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.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Tips and variations:
• How to serve:
• How to store:
• Frequently asked questions:
• Other vegan recipes you will love:
• Recipe

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.
• 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, and paleo so it's great no matter what your allergies or dietary restrictions. 

If you love dairy free sauces you will also love vegan cheese sauce.

Ingredients and substitutions:

• Raw cashews - these are key for this 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 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 it 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 is fresh lemon juice. 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. 
• Sea salt - to help contrast the sweet flavour of this dessert spread.

How to make (step-by-step):

Step one:

First, place all the ingredients into your food processor or high-speed blender. 

Step two:

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

Step three:

Then serve and enjoy!

Tips and variations:

• 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 an even more delicious 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 if you are serving a crowd. 

How to serve:

This 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 spread to top cakes, as an icing, as a bagel spread, or as a dip for fresh fruit. It can also be used to make creamy pasta sauces, to add to savoury recipes like 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. 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.

This mascarpone also freezes really well in an airtight container or jar for up to 3 months.

Frequently asked questions:

Other vegan recipes you will love:

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

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Recipe