The Best Vegan Mascarpone

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.

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. 

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 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.

Frequently asked questions:

Other vegan recipes you will love:

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

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