Creamy Vegan Mascarpone Cheese

A Vegan Mascarpone Cheese recipe with a nutty, creamy texture, tangy flavor and a touch of sweetness. Similar to the real deal, but totally plant based, healthy and pairs deliciously with fresh fruit, soups, desserts or your favorite crusty bread.

🥣 What is Mascarpone?

What is mascarpone cheese, you ask? Mascarpone is a traditional Italian cream cheese that’s got a velvety texture, subtle tang and is made by curdling heavy cream with lemon juice and straining it through cheese cloth.

This vegan version has a smooth texture and uses versatile ingredients making it quick and easy and great for plant-based diets. There are several ways to make dairy-free mascarpone, including using extra-firm or soft tofu or plant milk. We’ll learn some of those alternatives later down the road. For now, let’s get started.

🧾 Simple Ingredients for Vegan Mascarpone (With Substitutions)

• Cashews – the star of the show and main ingredient starts with raw cashews that are soaked overnight (or in less time with boiling water). I usually buy a 10 pound bag of cashews every year as you can make so many different sauces and cheeses with them. You can substitute with raw, hulled almonds, if you prefer.
• Maple Syrup – adds the traditional hint of sweetness mascarpone is famous for. You can substitute with organic cane sugar, coconut sugar, Agave, or the sweetener of your choice.
• Vanilla Extract – I love adding this ingredient to many vegan recipes and it gives this vegan mascarpone a hint of earthy nuttiness. You can skip, if you prefer.
• Lemon Juice – I use fresh lemon juice for the recipe, however ,you can also use bottled lemon juice, apple cider vinegar, white wine vinegar or white vinegar, instead. 
• Sea Salt – a pinch or two will do. You can use any salt you have on hand.
• Coconut Milk – be sure to use a can of full-fat coconut milk. However, you’ll just be using the top solid fatty portion of a can of coconut milk. Try not to get any of the liquid in the recipe. You can also use coconut cream, instead. 

🍋 How to Make Vegan Mascarpone Cheese

Step 1: Soak the Cashews

Before you begin, rinse and drain the cashews, place them in a pot, cover them with water and a lid and soak overnight. For a quicker alternative, place raw cashews in a pot of boiling water. Cover, remove from heat and soak for at least 30 minutes. Then follow the rest of these simple steps. 

Step 2: Add Ingredients to a Food Processor

Add rinsed and drained pre-soaked cashews, maple syrup, vanilla extract, lemon juice, sea salt and the top white part of a can of coconut milk to my favorite food processor or high-speed blender. Store the liquid part of coconut milk in a separate air-tight container to use in another recipe like this Skinny Vanilla Latte or Vegan Pumpkin Spice Latte.

Step 3: Pulse on High

Pulse on high speed for 2-3 minutes, or until mixture is smooth and creamy. Scoop into a bowl and cover. Place in refrigerator to chill for 1-2 hours. Serve with your favorite fruit or whole wheat bagel.

👩🏽‍🍳 Expert Tips

• To limit waste, I like to use the excess liquid part of the coconut milk in other recipes. Think coffee drinks, soups, or sauces where you want a little extra richness and flavor.
• Although this isn’t necessary, I like to chill my vegan mascarpone cheese overnight or at least 2-3 hours prior to serving.
• Remember: regular mascarpone doesn’t have sugar, but has a mild sweetness to it because of the heavy cream. Adding 1-2 tbsp of the sweetener of your choice will help mimic the sweetness of traditional mascarpone cheese.

🍕 Serving Suggestions

• Grilled Peaches Dessert
• Vegan Classic Tiramisu
• Vegan Banana Bread Muffins
• Pasta dishes, like this creamy Cavolo Nero Pasta.
• Vegan Buttermilk Biscuits
• Fruit Salad
• Vegan Focaccia
• Swirled Vegan Garlic Bread
• Vegan Salad Recipes

🥯 Recipes You Can Use Vegan Mascarpone In

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