Vegan Mascarpone Recipe Made Easy and Delicious

Mascarpone cheese is a luscious, creamy Italian staple that lends richness and depth to many desserts and savory dishes. But traditional mascarpone, made from heavy cream, isn’t suitable for those following a vegan lifestyle.

Luckily, you don’t have to miss out! This vegan mascarpone recipe creates a smooth, tangy, and indulgent cream cheese substitute using wholesome plant-based ingredients.

Whether you want to elevate your tiramisu, spread it on crusty bread, or add a dollop to your pasta, this homemade vegan mascarpone will impress you with its authentic texture and flavor.

It’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time. Plus, it’s free from dairy, soy, and gluten, making it perfect for a variety of dietary needs.

In this post, I’ll guide you through the step-by-step process and share tips to customize your mascarpone to suit your taste. Get ready to enjoy a deliciously creamy vegan cheese that’s as versatile as the original!

Why You’ll Love This Recipe

This vegan mascarpone recipe is a game-changer for plant-based cooks and cheese lovers alike. Unlike store-bought vegan cheeses, which can be gummy or overly processed, this mascarpone is naturally creamy and silky smooth, thanks to the magic of soaked cashews and coconut cream.

It’s also incredibly versatile — perfect for both sweet and savory dishes. The tangy flavor mimics traditional mascarpone, adding richness to desserts like vegan tiramisu or fruit tarts, as well as savory recipes like creamy pasta sauces or vegetable dips.

Most importantly, it’s made with simple, wholesome ingredients that you can find at any grocery store. No complicated techniques or special equipment required!

Ingredients

• 1 cup raw cashews (soaked overnight or in hot water for 1 hour)
• 1/4 cup full-fat coconut cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup (optional, for slight sweetness)
• 1/2 teaspoon salt
• 1/4 cup water (adjust for consistency)

Equipment

• High-speed blender or food processor
• Bowl (for soaking cashews)
• Spoon or spatula (for scraping mixture)
• Measuring cups and spoons
• Air-tight container (for storing mascarpone)

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with water. Soak overnight or for at least 1 hour in hot water to soften. Drain and rinse well.
2. Blend the base: Add the soaked cashews, coconut cream, lemon juice, apple cider vinegar, maple syrup (if using), and salt to your blender or food processor.
3. Blend until smooth: Pulse and blend the mixture until it becomes super creamy and smooth. This may take 2-3 minutes depending on your machine. Scrape down the sides as needed.
4. Add water gradually: Slowly add up to 1/4 cup water to help loosen the mixture and achieve a spreadable mascarpone consistency. Blend again to combine.
5. Taste and adjust: Check the flavor and texture. Add more lemon juice for tang, salt for savoriness, or maple syrup for sweetness if desired. Blend again to incorporate.
6. Chill the mascarpone: Transfer the mascarpone to an airtight container and refrigerate for at least 2 hours before using. This helps it thicken and flavors meld.
7. Serve or store: Use within 5 days for best freshness. Stir before serving if needed.

Tips & Variations

For an extra tangy mascarpone, increase the lemon juice by 1 teaspoon and add a splash of white vinegar.

You can customize this recipe according to your preferences. Use raw almonds in place of cashews for a nuttier flavor, though the texture may be less creamy.

For a soy-free version, ensure your coconut cream is free from additives.

If you want to sweeten your mascarpone for desserts, increase the maple syrup slightly or add a bit of vanilla extract. For savory dishes, try mixing in fresh herbs like basil or chives for a delicious spreadable cheese alternative.

To make your mascarpone extra thick, reduce the water slightly or add a teaspoon of agar-agar dissolved in hot water and blend it in.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This vegan mascarpone is incredibly versatile! Here are some of my favorite ways to enjoy it:

• Classic Tiramisu: Use it as the creamy base in a vegan tiramisu recipe for an indulgent dessert.
• Fruit Tart Filling: Spread it in a tart shell and top with fresh berries and a drizzle of agave or maple syrup.
• Vegan Pasta Sauce: Stir it into warm pasta with sautéed mushrooms and herbs for a creamy, dairy-free sauce.
• Toast Spread: Slather it on toasted sourdough bread with a sprinkle of cracked black pepper and fresh herbs.
• Dip Base: Mix with garlic, lemon zest, and chopped herbs to create a flavorful vegetable dip.

For more creative vegan recipes, check out my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegetable Alfredo Recipes for Creamy, Healthy Dinners that perfectly complement this mascarpone.

Conclusion

Making your own vegan mascarpone at home is not only rewarding but also opens up a world of possibilities in your plant-based cooking. This recipe is simple, quick, and uses accessible ingredients to replicate the creamy texture and tangy flavor of traditional mascarpone.

Whether you’re crafting layered desserts or creamy sauces, this vegan version will satisfy your cravings without dairy.

Experiment with this recipe to suit your taste, and don’t hesitate to share it with friends and family looking for delicious vegan alternatives. For more wholesome and flavorful plant-based recipes, explore my collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals and the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Enjoy the creamy goodness and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Mascarpone”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, dairy-free mascarpone substitute perfect for desserts and savory dishes. Made with cashews and coconut cream for a rich texture.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “1 cup”, “recipeIngredient”: [“1 cup raw cashews, soaked for 4 hours”, “1/4 cup coconut cream”, “1 tablespoon lemon juice”, “1 tablespoon maple syrup”, “1/2 teaspoon apple cider vinegar”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain and rinse soaked cashews.”}, {“@type”: “HowToStep”, “text”: “Add cashews, coconut cream, lemon juice, maple syrup, vinegar, salt, and vanilla to a blender.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy, scraping down sides as needed.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust sweetness or acidity if desired.”}, {“@type”: “HowToStep”, “text”: “Transfer to a container and chill for 1 hour before use.”}], “nutrition”: {“calories”: “250”, “proteinContent”: “5g”, “fatContent”: “22g”, “carbohydrateContent”: “8g”}}