Vegan Mascarpone
Serving Size: 4 people
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
- ½ cup coconut cream
- ¼ cup vegan greek yogurt unsweetened
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice fresh
- 2 teaspoon white vinegar distilled
- 1 teaspoon vanilla extract
- ¼ 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
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