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    Home Β» Recipes Β» Vegan Condiments

    Vegan Mascarpone

    Published: Jun 3, 2023 Β· Modified: May 13, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    This vegan mascarpone recipe is rich, creamy, and perfectly tangy! Made from a blend of raw cashews, coconut cream, and vegan Greek yogurt; this plant-based alternative does not skimp on flavor. It’s perfect for making vegan tiramisu, creamy pasta sauces, vegan tarts, and much more.

    A spoonful of vegan mascarpone cheese scooped above a bowl full of mascarpone cheese.
    Chilled vegan mascarpone holds its shape when taken out of the refrigerator. Similar to whipped cream cheese.

    Why you’ll love this recipe

    • Perfect texture: The blend of cashews, coconut cream, and yogurt creates an ultra-creamy and velvety mixture that emulates dairy-based mascarpone incredibly well!
    • Health conscious: Made with whole foods, vegan mascarpone cheese is a much healthier alternative to traditional mascarpone.
    • Easy to make: This recipe is quick and simple to prepare, requiring only a blender or food processor and a few minutes of blending time.
    • Flavorful: With a touch of maple syrup, lemon juice, and vinegar, this vegan mascarpone has a perfectly sweet-yet-tangy taste that will enhance any dish.

    What is vegan mascarpone?

    Mascarpone is a type of soft Italian cream cheese, and this vegan mascarpone cheese is an equally delicious plant-based alternative! Raw cashews, coconut cream, and vegan Greek yogurt mimic the traditional creamy, velvety texture without the need for dairy.

    The combination of maple syrup, fresh lemon juice, and white vinegar imparts a sweet and slightly tangy flavor. And vanilla extract adds a subtle hint of warmth and extra sweetness,  bringing depth to the mascarpone.

    You can use this versatile recipe in so many ways! Incorporate it into a vegan tart filling, try making vegan tiramisu, mix it into your favorite pasta sauces, slather some on a piece of toast, or simply dollop it on top of fresh fruit for a summery dessert.

    Ingredients & Substitutions

    Vegan mascarpone cheese ingredients laid out with labels.
    • Raw cashews: Lend a velvety texture and a mild flavor. If cashews are not available, try sunflower seeds, macadamia nuts, or almonds as a substitute.
    • Coconut cream: Adds extra richness and creaminess to the mascarpone. If you prefer, you can try almond milk creamer instead but the flavor and consistency will vary.
    • Vegan Greek yogurt: Contributes to the tangy flavor and creamy consistency of the mascarpone. You can use regular vegan yogurt as well, but it’s best to reduce the coconut cream slightly if this is the case.
    • Maple syrup: Adds a hint of sweetness. Agave nectar can be used as a substitute.
    • Lemon juice: Provides a tart, tangy flavor. You could also use apple cider vinegar.
    • White vinegar: Enhances the tangy flavor. If you prefer, you can use extra lemon juice or apple cider vinegar as well.
    • Vanilla: Provides sweet, slightly warm notes. I recommend pure vanilla extract here!
    • Salt: Balances the other ingredients and gives the mascarpone depth of flavor.

    How to make vegan mascarpone

    Raw cashews in a bowl, submerged in water.
    • Step 1: Submerge the cashews in a bowl of boiling water and let them soak for 2 -3 hours. You can also soak them overnight in a bowl of room-temperature water.
    An open lid tall blender cup with vegan mascarpone ingredients in it.
    • Step 2: Drain the cashews and add them to a blender or food processor along with the coconut cream, yogurt, maple syrup, lemon, vinegar, vanilla, and salt.
    A spoonful of vegan mascarpone cheese drizzling over an open blender cup.
    • Step 3: Blend all the ingredients together until you achieve a smooth, creamy consistency. You may have to stop a few times to scrape down the sides throughout.

    How to use vegan mascarpone

    Vegan mascarpone cheese in a bowl.
    Chilled vegan mascarpone, right out of the refrigerator.

    You can use vegan mascarpone cheese in all the same ways you would use the dairy-based version! Here are a few of my favorite ideas:

    • Make vegan tiramisu
    • Add some to pasta dishes like vegan baked pasta or vegan red curry pasta
    • Use it as a tart filling
    • Make a vegan cheesecake
    • Incorporate it into a Danish filling
    • Use it for bread and toast spreads

    Storage & reheating

    For any leftover vegan mascarpone cheese, follow these simple steps:

    • Fridge: Keep leftovers in an airtight container for up to 7 days.
    • Freezer: Due to its creamy texture, I don’t recommend freezing vegan mascarpone as it might alter the light texture.
    • Prep ahead: You can prepare your vegan mascarpone up to 2 days ahead of when you plan to use it, allowing the flavors time to meld together.
    A small jar of vegan mascarpone cheese layered with cookie crumbs and topped with jam.
    A glass dish with vegan mascarpone and berry jam in it.

    Variations

    • Chocolate: Add a few tablespoons of cocoa powder for a chocolatey flavor.
    • Fruit: Mix in some crushed berries for a fruity spin on this vegan mascarpone cheese. 
    • Citrus: Mix in some orange or lemon zest to impart a citrusy flavor.
    • Coffee: Add a dash of coffee extract for a coffee-infused version.

    Top tips

    • Soak the cashews: Make sure to soak the cashews for at least couple hours in boiling water or overnight in room-temperature water to achieve a creamy texture.
    • Unsweetened: Make sure to use plain, unsweetened coconut cream (full fat) and vegan Greek yogurt for this recipe.
    • Room temperature ingredients: Ensure all ingredients are at room temperature before blending to avoid a grainy texture.
    • High-speed blender: Use a high-speed blender or food processor for the smoothest results.
    • Blending process: Don't rush the blending process since you want to achieve smooth, creamy, mascarpone.
    • Flavor: Be patient with the flavor! It will intensify the longer it chills in the fridge.
    Vegan mascarpone cheese swirl in a dish next to a small bowl of berry jam.
    Vegan mascarpone cheese at room temperature.

    FAQ

    Can I use a different type of nut?

    Yes, macadamia nuts, almonds, or even sunflower seeds can be used instead of cashews. However, my preferred texture and flavor come from cashews.

    Can I make vegan mascarpone without a blender?

    A high-speed blender or food processor is necessary for achieving a smooth vegan mascarpone cheese. Without it, the texture will turn out grainy and the flavors won’t meld together.

    Can I use this in place of regular mascarpone in recipes?

    Yes, this vegan mascarpone can be used as a 1:1 replacement in any recipe that calls for traditional mascarpone.

    Why is my mascarpone grainy?

    Graininess is usually caused by not soaking the cashews for long enough or your blender not being strong enough. Another reason is that you may not have brought all the ingredients to room temperature, so make sure to follow each of the recipe steps and tips for the best results!

    A spoonful of vegan mascarpone drizzling over a glass jar filled with a layered vegan mascarpone and topped with jam
    Vegan mascarpone at room temperature gets a little runny like cream.

    More sweet recipes

    If you love this vegan mascarpone cheese recipe, you’ll have to try some more of my most popular desserts like these:

    • Vegan Blueberry Muffins: Moist, tender, and fluffy muffins made without eggs or dairy. 
    • Vegan Caramel: Rich and velvety sauce perfect for all your dessert needs.
    • Vegan Flan: A creamy, sweet, and indulgent dessert.
    • Vegan CrΓ¨me BrΓ»lΓ©e: A crunchy, creamy, and ultra-satisfying treat.
    A spoonful of vegan mascarpone cheese scooped over a bowl of vegan mascarpone.

    Vegan Mascarpone

    5 from 3 votes
    Prep Time: 5 minutes mins
    Total Time: 5 minutes mins
    Serving Size: 4 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Rich and creamy vegan mascarpone made with a blend of raw cashews, coconut cream and vegan greek yogurt. Slightly sweet and tangy with a velvety texture; it's perfect for making vegan tiramisu, vegan tarts, toast with jam, or simply serving with fresh fruits.

    INGREDIENTS
      

    • 1 cup raw cashews
    • Β½ cup coconut cream
    • ΒΌ cup vegan greek yogurt unsweetened
    • 2 tablespoon maple syrup
    • 1 tablespoon lemon juice fresh
    • 2 teaspoon white vinegar distilled
    • 1 teaspoon vanilla extract
    • ΒΌ teaspoon salt

    METHOD
     

    • Submerge cashews in a bowl with boiling water and soak them for at least 2-3 hours.
      Note: You can also soak cashews overnight in room temperature water.
    • Drain cashews and place them in a blender or food processor along with the remaining ingredients.
    • Blend all ingredients together until smooth.
    • Serve immediately or refrigerate to chill for at least 6 hours.
      Note: If you want a slightly firm texture like whipped cream cheese, then chill the vegan mascarpone before serving.

    NOTES

    • Soak the cashews: Make sure to soak the cashews for at least 30 minutes in boiling water or overnight in room-temperature water to achieve a creamy texture.
    • Unsweetened: Make sure to use plain, unsweetened coconut cream and vegan Greek yogurt for this recipe.
    • Room temperature ingredients: Ensure all ingredients are at room temperature before blending to avoid a grainy texture.
    • High-speed blender: Use a high-speed blender or food processor for the smoothest results.
    • Blending process: Don't rush the blending process since you want to achieve smooth, creamy, mascarpone.
    • Flavor: Be patient with the flavor! It will intensify the longer it chills in the fridge.

    NUTRITION

    Calories: 308kcal | Carbohydrates: 19g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 6mg | Potassium: 338mg | Fiber: 2g | Sugar: 8g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 3mg
    Course: Condiments
    Cuisine: Italian
    Keyword: vegan mascarpone, vegan mascarpone cheese
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    Reader Interactions

    Comments

    1. Claire says

      June 07, 2023 at 7:23 am

      5 stars
      Another winner! My husband’s birthday is tomorrow and we have a blackberry purΓ©e from the blackberries we picked here in Florida. I followed Ina Garten’s recipe and roasted the berries in oven. They will be great with this recipe. It was sooo easy. The coconut cream needs to be stirred well before measuring and I couldn’t find vegan Greek unsweetened yogurt so I used 5% FAGE brand ( we are not vegan). I’m trying to eat healthy and have lost weight in doing so! So thank you for this recipe and looking to try more. Oh one more thing I did was to keep blending mixture for a couple of minutes to get the texture just right!

      Reply
      • Puja Verma says

        June 08, 2023 at 5:09 pm

        YAYYY!!! I'm so happy to hear my recipes are helping you achieve your health goals. Also, happy belated birthday to your husband! I really hope he enjoyed this vegan mascarpone with your blackberry purΓ©e; this combo sounds delicious. Thanks again for sharing your thoughts - I always look forward to them. πŸ™‚

        Reply
    5 from 3 votes (2 ratings without comment)

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