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.
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.
- 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!
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.
Serve this with your favorite side dishes such as:
- Spreading creamy mascarpone over slices of freshly-cooked Just Egg French Toast would taste amazing.
- Add some powdered sugar and transform this into a mascarpone frosting, and spread it over this colorful Orange Turmeric Cake or this Vegan Apple Cake.
- Add dollops of mascarpone (like ice cream) to favorite desserts like Vegan Pudding Cake. It’s so delicious!
- Dipping fresh fruit in vegan mascarpone cheese or Aquafaba Whipped Cream is always a wonderful treat.
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.
Vegan Cream Favorites
If you love this vegan mascarpone, here are some delicious recipes you can pair it with:
Vegan Substitute for Mascarpone
- 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.
- Blend on low to begin. Scrape down the sides of the jar and repeat.
- 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.
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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.