You're 4 ingredients and 10 minutes away from making this velvety and creamy vegan mascarpone cheese! This a perfect choice if you need a dairy-free alternative that has the richness of mascarpone without any animal products. Great for both sweet and savory recipes!
If you haven't already, add raw cashews to a large bowl and cover them with hot water. Soak for 15-30 minutes, or until the cashews are soft and plump. Then, drain them and rinse well.
1 ½ cups raw cashews
To a high-speed blender or a food processor, add the soaked cashews, tofu, lemon juice, and salt. If you're going to use the cheese for a dessert later, add a tablespoon or two of maple syrup as well (optional).
½ block firm or extra firm tofu, 3 tablespoons lemon juice, ¼ teaspoon salt, 1 tablespoon maple syrup
Blend on high speed for 2-3 minutes, scraping down the sides as needed, or until the cheese is completely smooth and creamy, and no chunks remain. If the mixture seems too thick, feel free to add a few tablespoons of non-dairy milk or water.
Transfer the vegan mascarpone to a bowl or an airtight container. Cover with a lid or plastic wrap, and let it chill in the fridge for at least 2-3 hours, or overnight.
Once chilled, give it a good stir, the cheese has probably thickened by now. If you find it too thick for your liking, stir in a teaspoon or two of non-dairy milk or water, but only if necessary! When you're ready to use, use it as you would use regular mascarpone cheese in recipes!
Notes
*For a soy-free option, use the same amount of coconut cream instead.*For a nut-free option, use the same amount of raw sunflower seeds instead.Storage
Fridge: Transfer it to an airtight container and store it in a refrigerator for up to a week. Stir well before using.
Freezer: Transfer to a freezer-safe container and store in the freezer for up to 3 months.