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4.80 stars (5 ratings)

Vegan Mascarpone Cheese

This Vegan Mascarpone is rich, slightly sweet and perfect for Tiramisu, toast, creamy pasta and more!
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 215kcal
Author: Nora Taylor

Ingredients

  • 1 1/2 cups raw cashews
  • 3/4 cup coconut cream the white thick part
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar or pure maple syrup
US Customary - Metric

Instructions

  • Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.
  • Drain the cashews and discard the soaking water. Add them to a food processor or high powered blender along with the coconut cream, lemon juice, salt and sugar.
  • Blend or process for a few minutes until creamy and smooth, scraping the sides and bottom as needed. If using a blender, you may need to add a little more coconut milk or water to get it to blend.
  • Serve immediately anywhere you would mascarpone cheese, or store in a covered container in the refrigerator for up to 5 days.

Notes

  1. I haven't tried this with anything other than cashews, so I don't know how to make it nut free.
  2. You may use canned full fat coconut milk instead of cream. Simply spoon out the thick white part and do not use the clear liquid as much as possible.
  3. Instead of sugar, feel free to use maple syrup or agave.

Nutrition

Serving: 1of 8 servings | Calories: 215kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 77mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg