Go Back
+ servings
Vegan mascarpone served in a jar, placed next to strawberries, cashews and ladyfingers.
Print

The Best Vegan Mascarpone

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!
Course Ingredient, Sauces & Dressings
Cuisine Italian-Inspired
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Soaking cashews 15 minutes
Total Time 25 minutes
Servings 16 (2 cups total)
Calories 74kcal
Author Rachel

Equipment

  • Blender or Food Processor

Ingredients

  • ½ block firm or extra firm tofu * drained (~7-8 ounces)
  • 1 ½ cups raw cashews * soaked in hot water for 15-30 minutes
  • 3 tablespoons lemon juice ~1 large lemon
  • ¼ teaspoon salt
  • 1 tablespoon maple syrup optional

Instructions

  • 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.

Nutrition

Serving: 2tablespoons | Calories: 74kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 46mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg