Vegan Mascarpone

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.

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

• 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

• 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.

• 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.

• 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

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.

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.

FAQ

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 Crème Brûlée: A crunchy, creamy, and ultra-satisfying treat.