This vegan mascarpone cheese recipe is delicious. It's so creamy and rich, without any dairy. And the best part? Its light flavor won't overpower the other ingredients in your dish. This vegan mascarpone is versatile, whether you're craving a sweet dessert or a savory spread.
I played around with about a dozen recipes to achieve a taste I remember in the tiramisu that I used to eat long ago. It was all about finding the right balance of tanginess with a touch of sweetness and a creamy yet firm consistency.
This vegan mascarpone is a dairy-free way to enjoy the rich flavors and texture of mascarpone, perfect for those who desire the same indulgence without dairy.
I find this recipe to be reminiscent of the mascarpone I remember. It's versatile, so I can utilize its creamy taste and texture in desserts like Easy Vegan Tiramisu and this Grilled Peaches with Vegan Mascarpone recipe by introducing more sweetness.
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What Is Mascarpone
Traditional mascarpone is a thick, creamy Italian cheese made from cream and a coagulant like citric acid or lemon juice. The result is a delicious combination of a rich, buttery flavor complemented by a gentle tang. It's not sweet, but it is still a common ingredient in Italian desserts, particularly tiramisu. Its smooth texture makes it ideal for folding into whipped cream, spreading on toast, or dolloping on fresh fruit.
Known as "Italian cream cheese," mascarpone originates from Lombardy, Italy. Though it shares a creamy, soft texture with American cream cheese, the two differ in taste but can still be used interchangeably in recipes.
This vegan mascarpone transforms into a lusciously thick consistency, perfect as a dip if chilled. Chilling it for only a little while yields a thinner consistency suitable for parfaits or toppings. So, without further ado, let's look at an overview.
Ingredients
This is an overview of the ingredients. See the recipe card for quantities.
- raw cashews: soaked overnight or in hot water for 90 minutes See the post Guide to Soaking Cashews for quicker methods.
- full-fat coconut cream - only use the solid fat at the top of the can
- maple syrup: optional but recommended...it adds a hint of sweetness you would get in the traditional mascarpone from the heavy cream.
- vanilla extract: optional for sweeter dishes
Variations
Here's a collection of fun twists you can try out for both savory and sweet dishes:
- Chocolate Mascarpone: Blend in some cocoa powder and extra sweetener for a rich chocolate variation that can be used in desserts or as a fruit dip.
- Spiced Mascarpone: Incorporate ½ teaspoon of cinnamon, cardamom, or nutmeg for a warmly spiced version that pairs beautifully with fall flavors.
- Berry-Swirled Mascarpone: Swirl in some blended berries for a fruit-infused version. This could be a lovely filling for crepes or layered in parfaits.
How To Make Vegan Mascarpone
Soak cashews for at least 90 minutes in hot water or overnight in the refrigerator for the creamiest texture.
You can refrigerate the can of coconut cream to easily separate the solidified cream from the watery part, but it's unnecessary. Just make sure to take the solid cream at the top only.
Step 1 - Prepare Cashews: Drain and rinse the soaked cashews thoroughly. Dry them a little to lessen the amount of moisture in this recipe.
Step 2 - Scoop Coconut Cream: Scoop out the solid cream at the top, leaving the liquid behind. You'll need about ½ cup of solid coconut cream.
Step 3 - Blend: In a high-speed blender or food processor, combine the cashews, coconut cream, lemon juice, maple syrup, vanilla extract (if using), and a pinch of salt. Blend on high until completely smooth. You might have to scrape down the sides a few times to incorporate everything well.
Step 4 - Taste and Adjust: Try a small amount and adjust the flavor to your liking. Need more tang? Add a bit more lemon. Want it sweeter? A touch more syrup. If the mascarpone is not smooth enough, continue processing until you reach your desired consistency.
Step 5 - Chill: Transfer the mixture to a container and refrigerate it for at least 3-4 hours or until it thickens to your preferred consistency. You can also freeze the mascarpone for about 45 minutes to one hour to enhance the thickness more quickly.
Top Tips
- Use a High-Speed Blender: This ensures that cashews are fully broken down without any graininess.
- Soak Nuts Properly: Soaking them adequately helps soften them, making blending much smoother. Check out Guide to Soaking Cashews for ways to get the perfect soak.
- For making this vegan mascarpone, it’s best to use coconut cream rather than coconut milk. Coconut cream has a higher fat content and is much thicker, which mimics the rich, creamy texture of traditional mascarpone. Coconut milk, even the full-fat kind, has a higher water content and won’t give you the same consistency. If you don’t have coconut cream on hand, you can use a can of full-fat coconut milk, but be sure to chill in the fridge first so the cream separates from the water. Once chilled, scoop out the thick part from the top and use that for your mascarpone.
- Chill in the fridge or freezer: The longer it chills, the more it will thicken.
Substitutions
- Lemon Juice: White wine vinegar or apple cider vinegar for tanginess, but use a little less as they can be stronger.
- Maple Syrup (if used for sweetness): Any liquid sweetener like date syrup, agave, rice malt syrup, or even organic cane sugar will work.
Serving Suggestions
By adding a little more maple syrup or sweetener to your mascarpone, you can make some delicious treats. Here are just a few.
- Alternate layers of vegan mascarpone with granola and fruit for a tasty and decadent breakfast or dessert parfait.
- Use vegan mascarpone as a key ingredient in a dairy-free version of Easy Vegan Tiramisu.
- Whip up some vegan crepes and fill them with vegan mascarpone, fresh berries, and a sprinkle of powdered sugar.
- Serve it chilled as a dip for fresh fruit. Add a little vanilla or cinnamon for extra flavor.
- Sweetened a bit more, it can be a delicious frosting for vegan muffins or cupcakes.
- Serve it with Grilled Peaches and a drizzle of maple syrup for a summer dessert.
- Top your Simple Vegan Pancakes or Vegan Protein Waffles with a dollop of sweet mascarpone for a creamy and luscious treat. Drizzle with maple syrup and sprinkle with chopped nuts or fresh berries.
Savory Mascarpone Serving Suggestions
- Pasta Sauce Base: Blend with sautéed garlic, nutritional yeast, and herbs to create a creamy pasta sauce.
- Stuffed Tomatoes or Peppers: Mix with quinoa, herbs, and roasted vegetables, and use the mixture to stuff tomatoes or peppers before baking.
- Grilled Flatbread or Wrap: Spread it on grilled flatbread and top with roasted vegetables, herbs, and a balsamic glaze.
- Bagel or English muffin Spread: Mix vegan mascarpone with chopped chives, salt, and pepper for a savory spread that pairs perfectly with bagels.
Equipment
High-Speed Blender or Food Processor: This is essential for achieving a silky smooth texture. A high-speed blender like a Vitamix can break down cashews to a creamy consistency without any grittiness. A good food processor can also work, though it might require more patience and scraping down the sides.
Storage
- Store the vegan mascarpone in an airtight container. This helps to prevent it from absorbing other flavors in the fridge and keeps it moist. Generally, it should last about 5 to 7 days in the fridge.
- Vegan mascarpone can be frozen if you want to store it longer. Use a freezer-safe container or a resealable freezer bag.To use after freezing, thaw in the fridge overnight or on the counter for a few hours. You might want to stir it or a quick blend to restore the creamy texture. Properly stored, it can last in the freezer for up to 2 months.
Recipe FAQS
Mascarpone is a cheese or spread that can mingle well in sweet and savory dishes. When you come across mascarpone in desserts, like the classic tiramisu, it's usually sweetened with added sugars, whipped cream, or other ingredients. But traditionally? Nope, it's not sweet. Think of it as a blank canvas ready for your culinary creativity.
This could be due to under-soaking the nuts or using a less powerful blender. Blending longer, soaking the nuts properly, or straining the mixture can help achieve a smoother texture.
A high-speed blender is preferred, but a good food processor can also work. The texture might be less smooth, and it might require more blending and scraping down.
There's a hint of coconut flavor in this vegan mascarpone recipe. But I will say that the intensity of this coconut taste can vary depending on the brand of coconut cream used and its concentration. When combined with the cashews, the coconut flavor also mellows out.
More Delicious Vegan Appetizer Recipes
Have a minute? I'd love for you to dive into the comments and rate this vegan mascarpone. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Mascarpone Recipe
Ingredients
- 1 cup raw cashews soaked for at least 4 hours
- ½ cup full-fat coconut cream the chilled and hardened top of the can*
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or other sweetener
- 1 teaspoon vanilla extract optional for a sweeter mascarpone
- pinch of salt
Instructions
- Prep the Cashews: Soak the cashews overnight, or see Guide for Soaking Cashews for quicker methods. Drain and rinse the soaked cashews thoroughly.
- Prep the Coconut Cream: After chilling overnight, open the can of coconut cream and scoop out the solid part at the top, leaving the liquid behind. You'll need about ½ cup of solid coconut cream.
- Blend the Ingredients: Combine the cashews, coconut cream, lemon juice, maple syrup, and a pinch of salt in a high-speed blender or food processor. Blend on high until completely smooth. You might have to scrape down the sides a few times to incorporate everything well.
- Adjust the Flavor: Try a small amount and adjust the flavor to your liking. Need more tang? Add a bit more lemon. More sweetness? Add more maple syrup or sweetener.
- Chill to Thicken: Transfer the mixture to a container and refrigerate for at least 2-3 hours or until it thickens to your desired consistency. You can also place it in the freezer for about 45 minutes to chill quickly.
Arnold says
This was a great find when trying to create a healthier version of mascarpone. I actually prefer the texture over the traditional variety - just my preference 🙂
Regi Pearce says
I'm thrilled that you not only found the vegan mascarpone to be a healthier option but that you actually prefer the texture over the traditional kind. Thanks so much for sharing your experience; it really makes my day to know that the recipe hit the mark for you!