Vegan Mascarpone

Indulge with this vegan mascarpone recipe. This velvety, creamy cheese alternative is free of animal products yet tastes rich and flavorful. Whether you’re looking to add a touch of sweetness to a dessert or to give a savory dish that extra something special, this dairy-free mascarpone offers a tantalizing flavor for all occasions.

A bowl of vegan mascarpone sits around fresh strawberries.

If you’re looking for a mascarpone vegan alternative to the traditional Italian dessert staple, mascarpone, look no more! You can easily make mascarpone vegan by using a rich cashew cream base combined with whipped tofu.

This combination delivers a delicious, dairy-free treat that you can enjoy guilt-free. Perfect for topping off a vegan tiramisu or layering into a vegan cheesecake, this vegan mascarpone will make any baked good taste decadent.

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Tofu — You’ll need a cup of silken tofu. You can find this in the produce section of large grocery stores or health food stores.
  • Cashews — You’ll need a cup of raw cashews. I buy these in bulk at places like Sprouts.
  • Coconut oil — I prefer refined coconut oil because it has a milder flavor. You can use unrefined coconut oil, but it will add a coconut flavor to the finished cream.
  • Lemon juice — We’ll add lemon juice to create a tangy flavor. I prefer using freshly squeezed lemon juice.
  • Maple syrup — We’ll add just a bit to enhance the flavor. Real maple syrup works great, or you can use a maple syrup replacement.
  • Vanilla — A bit of vanilla adds flavor as well. If you are using your mascarpone for savory dishes, you can leave the vanilla out.
  • Salt — One last flavor enhancer. A pinch of salt does the trick!

Why This Recipe is a Winner

  • CREAMY — Combining raw cashews with whipped tofu creates the ultimate creamy base!
  • EASY — You can whip this creamy mascarpone in minutes.
  • SIMPLE — Only seven simple ingredients to make this recipe!

Frequently-Asked Questions

Is there a dairy-free substitute for mascarpone?

Some brands offer dairy-free mascarpone, but if it’s difficult to find in stores, you can make it at home. It is relatively easy to make, and you can adapt the flavors and texture to suit your needs.

Can you freeze vegan mascarpone cheese?

Yes, this vegan mascarpone recipe is freezer-friendly. Transfer it to an appropriate freezer-safe container and store it in the freezer for up to 2 months.

Serving Suggestions

Serve this with your favorite side dishes such as:

Storage Tips

Store leftovers in the fridge for up to 7 days in the fridge. You can freeze leftovers in a freezer-safe container for up to 2 months. Place the frozen cream in the fridge overnight to thaw.

Looking down on a bowl of dairy-free mascarpone sitting around fresh strawberries.

Vegan Cream Favorites

If you love this vegan mascarpone, here are some delicious recipes you can pair it with:

A closeup of mascarpone in a bowl sitting around fresh strawberries.

Vegan Substitute for Mascarpone

This decadent vegan mascarpone cheese is so creamy and flavorful, thanks to ingredients like cashews and silken tofu. It's ready in minutes and creates the perfect creamy base for recipes or toasted vegan English muffins.
5 from 2 votes
Course: Sauce
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 15 servings
Calories: 74kcal


  • 1 cup silken tofu
  • 1 cup raw cashews, soaked
  • 1 tablespoon refined coconut oil
  • ¼ cup lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • pinch salt


  • Add water to cover the cashews to allow them to soak. Do this the night before to allow them to soak naturally. Or place them in a saucepan over medium heat and cook until softened, around 10 to 15 minutes.
  • Open the tofu package and remove any liquid it was packed in. Measure out 1 cup.
  • Drain soaked cashews and add them to a blender along with the tofu, coconut oil, lemon juice, maple syrup, vanilla, and salt.
    Ingredients like tofu and cashews are in a blender jar, waiting to be blended.
  • Blend on low to begin. Scrape down the sides of the jar and repeat.
    A hand holds a spatula, scraping down the sides of a blender jar with a creamy white mixture in it.
  • Increase the speed to medium and continue scraping down the jar as needed. If the mixture is too thick, add another tablespoon of lemon juice as you blend.
  • Transfer to a lidded jar and refrigerate for 3 hours until set. It will thicken as it sits.

Recommended Equipment

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Calories: 74kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

3 Responses to Vegan Mascarpone

  1. Avatar thumbnail image for MarlyKathryn Gannon Reply

    You can buy Biona coconut oil that is odourless is extravirgin and organic.

  2. Avatar thumbnail image for MarlyKristy Reply

    5 stars
    This mascarpone was so easy to make. Thanks for the recipe. I spread it over my breakfast bagel. So good!

    • Avatar thumbnail image for MarlyMarly

      So glad you liked this mascarpone, Kristy. I love spreading it on a bagel, too!

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