Vegan
Vegan mascarpone in a glass jar with a teaspoon.

This vegan mascarpone is rich, creamy, and made with simple pantry ingredients. It is the perfect dairy-free substitute for mascarpone for use in desserts and savory dishes.

Vegan mascarpone in glass jar.

Mascarpone is also known as Italian cream cheese. So if you're typically a fan of cream cheese, then you know you'll love this.

Traditional mascarpone is very rich, very creamy and also quite simple. Our vegan mascarpone is not “quite” as plain as regular mascarpone, as we based our recipe on cashews, and cashews, while very neutral, are not as neutral in flavor as cream.

However, this vegan mascarpone is absolutely delicious and a perfect substitute for the original.

It works great for both savory dishes – stir it into soups, add it to pasta dishes, or use it as a substitute for cream in almost any dish – and sweet ones. Tiramisu is the first dessert that comes to mind when you think of mascarpone but it can also be used in icings or cheesecakes.

And if you love this cashew mascarpone, you'll also love our vegan cream, vegan cream cheese and vegan sour cream.

Ingredients for vegan mascarpone:

Ingredients for vegan mascarpone.Ingredients for vegan mascarpone.

Notes and ingredient substitutions

  • White vinegar – distilled white vinegar has a very unique flavor that works great here.
  • Lemon juice – should be freshly squeezed for best taste, but bottled will work in a flash.
  • Raw cashews – it should be soaked in hot water for 30 minutes and then drained and rinsed.
  • Coconut cream – should be canned and unsweetened. We also only use the hardened cream in the top of a refrigerated can. You could also use full-fat, canned, unsweetened coconut milk, as long as it's chilled first and only uses the hardened cream on top.
Vegan mascarpone in glass jar.Vegan mascarpone in glass jar.

How to Prepare Vegan Mascarpone

You'll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with photos of the process.

  • Add raw cashews to a bowl. Pour boiling water from the kettle over so that the cashews are submerged. Leave them to soak for 30 minutes.
Raw cashews added to a bowl and then immersed in hot water.Raw cashews added to a bowl and then immersed in hot water.
  • After soaking for 30 minutes, drain and rinse the cashews.
Soak the cashews in a bowl and then drain them in a colander.Soak the cashews in a bowl and then drain them in a colander.
  • Add the cashews, coconut cream, lemon juice, distilled white vinegar, and salt to a high-powered blender or food processor and blend until smooth.
Vegan mascarpone ingredients added into blender jug ​​and blended.Vegan mascarpone ingredients added into blender jug ​​and blended.

The chef's advice

Blender or food processor. This recipe requires a high powered blender otherwise you will simply burn out a less powerful blender. So if you don't have a high-powered blender, a food processor works great too. The result won't be as smooth, but that's not a problem.

Salty or sweet. We based this recipe on real mascarpone which does not contain any sweeteners. Even so, the cashews provide a little hint of sweetness. If you want to sweeten it to use in a dessert or tiramisu, feel free to add 1 tablespoon granulated sugar or maple syrup and blend it.

It thickens in the refrigerator. The consistency of the mascarpone will thicken in the refrigerator. So if you need it to be thicker, give it a little time to thicken in the fridge before using.

Vegan mascarpone in glass jar with spoon.Vegan mascarpone in glass jar with spoon.

Serving Tips

This vegan mascarpone is delicious served with fresh fruit, can be mixed into soups or pasta dishes, or spread on crackers or bagels. It's also delicious on top of vegan pizza.

Or simply use it in any dish that calls for mascarpone. Of course it's fantastic in tiramisu too, although I have to say we used a different version of mascarpone in our vegan tiramisu, but I can't wait to make it again and use this version instead.

Spoon of vegan mascarpone.Spoon of vegan mascarpone.

Storage instructions

Store in a covered container in the refrigerator for up to 1 week. Give it a good stir before using.

You can also freeze it for up to 3 months. Allow it to thaw and then mix it again very well before using. It may look curdled when thawing, don't worry, just mix really well and everything will come together.

Vegan mascarpone pouring out of a glass jar.Vegan mascarpone pouring out of a glass jar.

More vegan cheese recipes

Did you prepare this recipe? Be sure to leave a comment and rating below!

Vegan mascarpone in glass jar with teaspoon.Vegan mascarpone in glass jar with teaspoon.

Vegan Mascarpone

This vegan mascarpone is rich, creamy, and made with simple pantry ingredients. It is the perfect dairy-free substitute for mascarpone for use in desserts and savory dishes.

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Course: How to do it, outline

Kitchen: Italian inspiration

Diet: Vegan

Preparation time: 5 minutes

Soaking Cashews: 30 minutes

Total time: 35 minutes

Portions: 8

Calories: 209kcal

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Instructions

  • Add raw cashews to a bowl. Pour boiling water from the kettle over so that the cashews are submerged. Leave them to soak for 30 minutes.

  • After soaking for 30 minutes, drain and rinse the cashews.

  • Add the cashews, coconut cream, lemon juice, distilled white vinegar, and salt to a high-powered blender or food processor and blend until smooth.

  • Transfer to a jar or container and store in the refrigerator. It will thicken in the refrigerator.

Notes

  1. Coconut cream. It should be canned and unsweetened. We also only use the hardened cream in the top of a refrigerated can. You could also use full-fat, canned, unsweetened coconut milk, as long as it's chilled first and only uses the hardened cream on top.
  2. Blender or food processor. This recipe requires a high-powered blender, otherwise it's best to use a food processor. The result won't be as smooth, but that's not a problem.
  3. Add sweetness. If you want to sweeten it to use in a dessert or tiramisu, feel free to add 1 tablespoon granulated sugar or maple syrup and blend it.
  4. Storage: Store in a covered container in the refrigerator for up to 1 week. Give it a good stir before using.
  5. Freezing: You can also freeze it for up to 3 months. Allow it to thaw and then mix it again very well before using. It may look curdled when thawing, don't worry, just mix really well and everything will come together.
  6. Portions: This recipe makes 2 cups vegan mascarpone. Each serving is approximately ΒΌ cup.

Nutrition

Serving: 1Serving | Calories: 209kcal | Carbohydrates: 9G | Protein: 5G | Fat: 18G | Saturated fats: 9G | Polyunsaturated fats: 2G | Monounsaturated fat: 6G | Sodium: 77mg | Potassium: 237mg | Fiber: 1G | Sugar: 2G | Vitamin A: 0.2UI | C vitamin: 2mg | Soccer: 12mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? Rate it and leave your feedback in the comment section below or tag it @lovingitvegan on Instagram and hashtags #lovingitvegan

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