Vegan Mascarpone (3 ingredients)

This vegan mascarpone spread, made with only 3 ingredients in a blender. Cashews and yogurt help produce a protein-rich dessert spread perfect on cakes and pies, and as a tangy dip for fruit and cookies.

This delicious creamy vegan mascarpone can be made with 3 ingredients in two easy steps using a blender. It makes a delicious creamy layer in desserts, or a wonderful dip with fresh fruit or cookies.

This vegan mascarpone spread is easy to make with just cashews and your favorite yogurt and is high in protein with every bite. Healthy is not a word you would normally associate with traditional heavy-cream mascarpone found in elegant desserts in restaurants world-wide.

Mascarpone is delicious as a spread or a dip. I have served it with my chocolate-coated strawberries, served it along side of my lemon blueberry coffee cake, and even used it as a dip with my 4-ingredient homemade milano cookies.

Jump to:

• What is Mascarpone?
• Ingredients
• Substitutions
• Steps to Make Vegan Mascarpone
• Storage
• How To Use Mascarpone?
• Desserts to Serve with Mascarpone
• 📖 Recipe

What is Mascarpone?

Mascarpone is an Italian cheese made with heavy cream, cream of tartar and lemon juice. To make the original version involves a complex and time-involved process that involves heating the cream on the stove, solidifying curds and then straining as well as chilling. The steps to make vegan mascarpone are far simpler, and you can make this delicious dessert spread quickly with just a blender.

Ingredients

Cashews. Use unsalted, unroasted and soak for at least 15 minutes in just-boiled water, or soak overnight. This will soften them and give your mascarpone a creamy texture. If you want to make a no-nut version of mascarpone, I recommend this recipe.

Yogurt. Use a dairy free yogurt that has no flavor, plain. You can use no fat or high fat - the higher the fat the creamier and heavier your mascarpone will be.

Lemon juice. This is key for the tangy, cream-cheese-like flavor that mascarpone is known for. You can use a quality organic bottled juice but to be sure of a strong flavor, freshly squeezed lemon juice is best.

See the recipe card at the bottom for full information on ingredients and quantities.

Substitutions

Instead of cashews, you can use macadamia nuts, but don't soak them.

Instead of yogurt, you can use coconut cream for a heavier spread. Chill in the refrigerator a can of full fat coconut cream, and use the solids instead of yogurt.

Instead of lemon juice, you can use apple cider vinegar but you will most probably have to add a sweetener to offset the bitter flavor.

Steps to Make Vegan Mascarpone

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Tip: Taste test after blending, and add a teaspoon or two of maple syrup or cane sugar if you prefer a sweeter, less tangy mascarpone.

Storage

The delicious vegan mascarpone spread lasts about 4 days refrigerated. It can be frozen as well, although you'll need to give it a good stir once you've thawed it.

How To Use Mascarpone?

• As a creamy layer: I layered it here with chocolate sauce and crushed graham crackers, like a tiramisu. Or use it in more elaborate desserts like this in this strawberry tart.
• Spread on toast: It makes the perfect spread on toast, cake or cookies.
• Fruit dip: It makes a rich creamy dip for fruit.
• Not just for dessert: Stir mascarpone into mashed potatoes or into mac-and-cheese dish.

Desserts to Serve with Mascarpone

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📖 Recipe