Vegan Mascarpone

By Sophia DeSantis, Reviewed by Anjali Shah on February 26, 2025

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My Vegan Mascarpone is ultra-creamy, perfectly tangy, and mildly sweet, just like the classic version but completely dairy-free. Whether I’m layering it into a vegan tiramisu, spreading it on toast, or swirling it into pasta, this plant-based alternative to traditional Italian mascarpone delivers the texture and flavor I love without the heavy cream.

A glass jar filled with mascarpone cheese sitting on a striped towel.

Mascarpone is like the Italian cousin of cream cheese, rich, smooth, and just a little sweet. I’ve always loved the silky texture and slightly sweet, tangy taste of it, but traditional versions are packed with dairy and fat, not ideal if you’re avoiding dairy or looking for a plant-based option, right?

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Dairy-Substitutes!

📋 Recipe Card

That’s why I created this wholesome vegan mascarpone, I based it on my vegan cream cheese recipe, tweaking the flavors to be less tangy and slightly sweeter. I made it with real ingredients like cashews, almonds, and dairy-free yogurt, giving it the perfect balance of creaminess and tang, without any fillers.

👩🏽‍🍳 Why I Love This Recipe

I love this recipe because it does exactly what mascarpone should do, whether I’m swirling it into my vegan pasta primavera, or spreading it onto toast, it just works. Some store-bought dairy-free versions are either too stiff, too tangy, or just missing that smooth, creamy feel, but this homemade version? It’s light, velvety, and perfectly balanced, just the way I want it.

The secret? I use a blend of raw cashews and blanched almonds, which gives it that smooth, rich base that’s just like traditional mascarpone. A little dairy-free yogurt, lemon juice, and white vinegar add just the right amount of tang, and if I want to bring out that subtle sweetness mascarpone is known for, I’ll add a touch of cane sugar (totally optional, but a nice touch!).

It’s perfect for vegans, dairy-free eaters, and anyone who loves a wholesome, homemade alternative. Whether I’m making a decadent dessert, a creamy dip, or a dreamy pasta sauce, this vegan mascarpone always delivers. I still remember making it for my birthday party, and my friends wouldn’t stop asking what was in it, they couldn’t believe it was dairy-free! That’s when I knew I had to share this recipe with you. I hope you enjoy it!

🥘 Ingredients

Every vegan mascarpone recipe is a little different, but mine stands out because it’s completely coconut-free, soy-free, and tofu-free. To get the perfect balance of tang and richness, I knew I needed just the right blend of nuts and acidity. After some testing, here’s what I landed on:

Raw Cashews & Blanched Slivered Almonds: This nutty duo is my secret to getting that smooth, creamy texture that makes this mascarpone so rich. The almonds help lighten it up, while the cashews bring that buttery feel.

Creamy Dairy-Free Yogurt: I use full-fat vegan yogurt to help blend the nuts into a perfectly smooth consistency. It also adds just the right amount of creaminess to match the real thing.

Lemon Juice & White Vinegar: These two bring the signature tang that makes mascarpone taste authentic. A little goes a long way in balancing the richness of the nuts.

Sea Salt & Sugar: A pinch of salt enhances all the flavors, making everything pop. The sugar is optional, but I like to add a touch to mimic the subtle sweetness of traditional mascarpone.

🔪 How To Make

My recipe for vegan mascarpone is so easy!! It literally requires just two simple steps. Here’s how to make it:

Blend: First I just add everything to a food processor or high speed blender and blend until I get a smooth and creamy texture.

Top view of a food processor with creamy mascarpone in it.

Serve: That’s right, no waiting required! As soon as it’s blended, it’s ready to go. I love using it as a topping, a spread, or mixing it into my favorite recipes for an instant creamy upgrade.

Top view of spoon getting a scoop of mascarpone from a glass jar.

💭 Expert Tips

My #1 Secret Tip for making the best vegan mascarpone recipe is to always soak the nuts overnight. This makes them softer and easier to blend, giving you that super smooth, creamy texture that’s key for mascarpone. If you forget, no worries, just boil them for 30 minutes, drain, and you’re good to go.

Other Tips To Keep In Mind:

For an Extra Thick Consistency: If I want my mascarpone super thick and rich, I use all cashews. For a lighter texture, I swap in up to ½ cup of almonds, as long as the total is 1½ cups of nuts.
Chill to Thicken: While it’s ready to use right away, I like to chill it for at least 30 minutes if I want it extra thick and creamy. The longer it sits, the firmer it gets!
Use a High-Powered Blender or Food Processor: For the smoothest, creamiest result, I always use a high-speed blender or food processor. If the mixture is too thick, I add a teaspoon of dairy-free yogurt at a time until it blends perfectly.

📖 Variations

While I love this recipe as-is, I will sometimes add some mix-ins in to change up the flavor! Here are three of my favorite variations:

Garlic & Herb: For a savory twist, I stir in 2 tablespoons of finely chopped fresh basil or chives and 1 small minced garlic clove after blending. It’s perfect for spreading on toast or adding to pasta.

Warm Spice Blend: This is perfect for sweet recipes! I mix in ¼ teaspoon of ground cinnamon, a pinch of nutmeg, pumpkin pie spice, and a touch of ground cardamom for a cozy, spiced flavor.

Chocolate: When I’m craving something extra decadent, I mix in 1-2 tablespoons of unsweetened cocoa powder and a splash of vanilla extract.

🍽 Serving Suggestions

This vegan mascarpone is great used in many of my recipes that you’ll find on this picky eater’s blog. Here are some of my favorite ways to enjoy it:

Breakfast & Oats: I love adding this plant-based mascarpone to my blueberry pancakes, oats and vegan French toast, it makes breakfast feel like a treat.

Cakes & Desserts: I use this as a frosting substitute or a rich topping for my favorite desserts. Whether it’s on cake, vegan peach cobbler, or my delicious vegan apple crisp, it adds the perfect creamy touch every time.

Drinks & Smoothies: A scoop of this in my vegan hot chocolate or my pineapple banana smoothie instantly makes it richer and creamier. It blends in so smoothly and gives every sip that extra indulgent flavor I love.

Savory Dishes: It might sound unexpected, but I love adding this to my maple roasted carrots and to vegan mashed potatoes for a fun twist.

🧊 Storage Directions

Refrigeration: To store, I seal this dairy free mascarpone in an airtight container and keep it in the refrigerator for up to 7 days.

Freezing: This recipe freezes surprisingly well! I transfer to an airtight freezer safe container, and then keep in the freezer for up to 3 months.

Reheating: If you’re defrosting it, I recommend thawing it in the fridge the night before you plan to use it, and then re-blending it to get its texture back.

❓Recipe FAQs

Why is my mascarpone not blending smoothly?

Your nuts might just need a little more softening! I always soak them overnight for the best texture, but if I’m short on time, I’ll boil them for 30 minutes before blending. I also make sure to use a high-powered blender or food processor, blending in short bursts and scraping down the sides as needed to get it perfectly smooth.

Can I substitute cream cheese for mascarpone?

Yes, the most common mascarpone substitute is cream cheese, but I like to mix in a little milk to mellow out the tartness and thin it out slightly. If I’m making a dessert, I sometimes swap it for coconut whip for a lighter, fluffier texture. But for savory dishes, I’d go with plain yogurt or dairy-free sour cream to keep that rich, tangy flavor.

How can I make my mascarpone thicker or thinner?

For a thicker mascarpone: Use more cashews and less yogurt.
For a lighter, airier texture: Increase the almonds (up to ½ cup) or add a little more yogurt.

Three glass jars of tiramisu sitting on a grey towel

🥣 More Vegan Dairy-Substitutes!

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