Vegan Mascarpone Recipe
Vegan Mascarpone: a luscious, dairy-free pantry upgrade with a velvety texture is essential in crafting my show-stopping easy vegan tiramisu recipe. Made from simple, wholesome ingredients and ready in the blink of an eye.
Servings: 3 (yield: 3 cups)
Calories: 520kcal
Cost: $4.50
Equipment
Ingredients
- 1 ½ cups raw cashews
- ½ cup unsweetened vegan yogurt
- ½ cup coconut cream the thick fatty part only
- 1 tablespoon lemon juice
- 1 ½ teaspoons rice vinegar
- ¼ teaspoon salt
- 1 teaspoon sugar
Instructions
- Soak the cashews in water for at least one hour, or overnight in a sealed container in your refrigerator. Drain and rinse the cashews, and let them dry off in a colander or wire mesh strainer.
- Put the drained cashews, yogurt, coconut cream, lemon juice, rice vinegar, salt, and sugar into a blender pitcher. Blend until the mixture is completely smooth. Scrape down the sides as needed.
- If the mixture is too thick, add a tiny bit of yogurt or more coconut cream to reach your desired consistency.
- Transfer the blended mixture to a container and chill it in the fridge for a few hours to thicken.
Notes
🥥 Full-Fat for Full Flavor:
Choose full-fat vegan yogurt and coconut cream over milk for the creamiest vegan mascarpone. The richness of fat is key to its indulgent texture, making it the perfect creamy cheese to make dairy-free tiramisu with!
🌰 Cashew Prep 101:
Soak cashews longer for smoother blending. This is crucial for less powerful blenders. For a quick fix, boil cashews for 20 minutes.
🧊 Storing & Reviving:
Keep vegan mascarpone in the fridge for a week or freeze for up to 3 months. If it looks curdled after thawing, stir or blend to regain its creamy consistency.
Nutrition
Calories: 520kcal | Carbohydrates: 27g | Protein: 14g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 208mg | Potassium: 561mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0.3IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 5mg