Is mascarpone traditionally sweet?

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.

u003cstrongu003eWhy is my mascarpone grainy?u003c/strongu003e

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.u003cbr/u003e

u003cstrongu003eCan I make it without a high-speed blender?u003c/strongu003e

A high-speed blender is preferred, but a good food processor or immersion blender can also work. The texture might be less smooth, and it might require more blending and scraping down.u003cbr/u003e

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Vegan mascarpone can be considered a healthy option as it contains plant-based ingredients. However, it's essential to consider individual dietary needs and preferences, as it is still high in fat because of the nuts and coconut cream.u003cbr/u003e

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Generally, yes! Vegan mascarpone can often be substituted in traditional recipes, though there might be some variations in flavor and texture.u003cbr/u003e

Does this mascarpone have a coconut flavor?

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.

Vegan Mascarpone Recipe

Description

This vegan mascarpone is delicious and made from easy-to-find pantry ingredients, bringing that classic mascarpone taste to your table without the need for traditional dairy.

Ingredients

Units Scale

1 cup raw cashews, soaked for at least 4 hours
1/2 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

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Instructions

Prep the Cashews: Soak the cashews overnight, or see the Guide to 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 1/2 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.

Notes

*For this vegan mascarpone, it’s best to use coconut cream for a thicker, richer texture. You will need to chill it in the fridge overnight to be able to scoop out the thick cream from the top. I don't recommend freezing since it is more difficult to scoop out. Overall, coconut cream gives better results since it’s already rich and thick.

Before chilling, the mascarpone is slightly thin. Make sure to place it in the fridge to chill for a few hours or in the freezer for a quicker chill to thicken it up.

Mascarpone is a creamy cheese and is not meant to be sweet. Generally, however, I like a slight sweetness and add a tablespoon of maple syrup. Depending on what I'm making, I adjust the sweetness level according to what tastes best for that dish. Some recipes call for a lot of sweetness, some none at all. The base of cashews, coconut cream, and lemon are there, so try to find the right balance of sweetness for the intended use.

This mascarpone is perfect for vegans and vegetarians and should fit the bill for anyone on a gluten-free diet.

Nutritional information is only an estimation. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.

Prep Time: 5 minutes
Freeze or Refrigerate: 45 minutes
Cook Time: 0 minutes
Category: Condiment
Method: No-Bake
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 tablespoon
Calories: 53
Sugar: 1.1 g
Sodium: 118.3 mg
Fat: 4.3 g
Carbohydrates: 3.1 g
Protein: 1.1 g
Cholesterol: 3.4 mg