This vegan mascarpone recipe is easily made with simple ingredients to get a rich creamy result! The perfect dairy-free mascarpone substitute.
You can use vegan mascarpone in any recipe that calls for mascarpone cheese. It is versatile and perfect for desserts, pastas and more!
This post was originally published on May 27, 2020.
Since traditional mascarpone is dairy filled and not vegan, I had to make a mascarpone cheese substitute. I used my vegan cream cheese recipe as a base, since the mix of raw cashews and slivered almonds created a great creamy flavor.
The recipes are similar, with this one focusing on a little less tang and bringing out some of the sweetness.
Each recipe for vegan mascarpone will vary, this particular one is made without coconut cream, soy, or tofu. In order to get the flavor I was looking for I needed the perfect mix of tang and nut base. Here is what I used:
- Raw cashews
- Blanched slivered almonds
- Creamy dairy-free yogurt
- Lemon juice
- White vinegar
- Sea salt
- Sugar (this is optional for use in sweet recipes)
How to Make Vegan Mascarpone
Making the recipe itself is super easy as all you need to do it blend them well. Here are the simple steps:
- Add everything to a food processor or high speed blender and blend until you reach a smooth and creamy texture.
- Serve as a topper or mix into recipes.
Uses for Vegan Mascarpone
Since mascarpone has a slightly sweet taste, it is often used in desserts. However you can also use this dairy-free substitute in savory recipes like pasta dishes.
Some general ways to use mascarpone are:
- Dip for fruit
- Spread on toast
- Pizza topper or sauce
- Sub for whipped cream
- Stir it into pasta sauce
- Soup topper
- Add it in vegetable dishes for a creamy twist
- Make desserts with it like tarts, cheesecakes, pies, cakes, parfaits, and more!
This vegan mascarpone is great used in many of the recipes on this site. Here are some ideas:
- Use in this Vegan Tiramisu recipe
- Substitute it for frosting on my vegan vanilla, vegan chocolate or vegan pumpkin spice cupcakes, or any cake!
- Use it on this pina colada smoothie
- As a topper for this vegan peach cobbler
- Top this vegan apple crisp with it
- As a sub for whipped cream for my vegan pumpkin pie
- Drop a scoop into this vegan hot chocolate
- Serve it over this vegan strawberry shortcake
- Drizzle it on these maple roasted carrots
- Use it in these vegan mashed potatoes
- Spread over pancakes or vegan French toast with a drizzle of maple syrup
- For the best vegan mascarpone use full fat vegan yogurt, which results in ultimate creaminess.
- For an extra thick consistency make sure to use all cashews.
- If you want a lighter result, use up to ½ cup almonds instead.
- Just make sure the total amount of nuts is 1 ½ cups no matter what type you use.
- The nuts need to be soaked overnight for the right result.
- If you forget to soak, you can boil them for 30 minutes, then drain and proceed with the recipe.
- Regular mascarpone doesn’t have sugar but it does have a touch of sweetness from the heavy cream. To mimic that adding a touch of sugar helps.
- Feel free to leave the sugar out depending on what you are making.
- Seal the dairy free mascarpone in an airtight container.
- Keep it in the refrigerator for up to 7 days.
- You can also freeze vegan mascarpone cheese for up to 3 months.
- Defrost in the fridge then re-blend to get the texture back.
The easy explanation is that mascarpone is like an Italian cream cheese. It has a sweeter flavor because of the high fat content and is also not as thick.
Cream cheese was created in America, and it uses whole milk as a base. Mascarpone is Italian and is made using heavy cream. Which is where the richer and slightly sweet flavor come from.
The main difference is the flavor. Ricotta isn't as sweet as mascarpone. It also has a little bit of a different texture. It's more textured and although creamy, isn't as smooth. (Try my vegan ricotta recipe next!)
Some recipes use full-fat coconut milk or tofu. This version uses nuts, dairy-free yogurt, lemon juice, vinegar, and a pinch of salt.
Yes, the most common substitute for mascarpone cheese is cream cheese. But you may want to mix it with a touch of milk to remove some of the tartness and thin it out a bit.
You can even sub coconut whip if you are using it in dessert and don't mind the fluffier texture. For savory dishes I would use a plain yogurt or sour cream.
More Dairy-Free Substitutes
Vegan Mascarpone Recipe
- Put everything into a food processor and blend until creamy and smooth.
- Use in your favorite recipes or as a dip!
- The nuts need to be soaked for the right result. If you forget to soak, you can boil them for 30 minutes.
- If you want a lighter result, use up to ½ cup almonds. If you want it thicker and heavier use all cashews. Just make sure the total amount of nuts is 1 ½ cups.
- Make sure to use a creamy full fat yogurt for best results.
- Regular mascarpone doesn’t have sugar but it does have a touch of sweetness from the heavy cream. To mimic that adding a touch of sugar helps. Feel free to leave it out depending on what you are making.
- This makes about 2 cups, serving size is 2 tablespoons.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.