Vegan Mascarpone
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.
Servings: 16
Calories: 73kcal
Equipment
Ingredients
- 1 ¼ cup raw cashews , soaked overnight
- ¼ cup blanched slivered almonds , soaked overnight (see note)
- ½ cup plain dairy free yogurt (see note)
- 5 teaspoons lemon juice
- 3 teaspoons distilled white vinegar
- ¼ teaspoon sea salt
- 2 teaspoons cane sugar ,optional (see note)
Instructions
- Put everything into a food processor and blend until creamy and smooth.
- Use in your favorite recipes or as a dip!
Notes
- 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.
- 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.
Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg