Vegan Mascarpone Cream

This vegan mascarpone cream recipe is made with only 3 ingredients in 15 minutes a blender. An eggless and vegan Italian mascarpone cheese topping that is tangy, and perfect for cakes and cookies, or as a creamy dip for fruit and cookies.

This delicious creamy vegan mascarpone cream is dairy free and gluten free, and is easy to whip into a fluffy cream in a blender. This delicious creamy treat makes a perfect layer in desserts such as my chocolate tuxedo cake, or a wonderful dip with fresh fruit or cookies such as my 4-ingredient homemade milano cookies.

This eggless mascarpone cream is a healthier version of the famous Italian mascarpone cheese. This recipe 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 mascarpone made with heavy cream, so here is a healthier option.

Jump to:

• What is Mascarpone?
• Ingredients Needed
• Substitutions
• Steps to Make Eggless Mascarpone Cream
• Storage
• How To Use Mascarpone?
• FAQS
• Desserts to Serve with Mascarpone
• 📖 Recipe

What is Mascarpone?

Mascarpone is an Italian cheese cream also called "crema al mascarp one" that is traditionally made with heavy cream, cream of tartar and lemon juice. The original version, most notably originating in the northern villages of Italy, can even contain eggs and involves a long stove-making process. Mascarpone cream is often the filling of choice for many European pastries. My recipe is so much easier, involving only 3 ingredients and a blender. The resulting cream is also lighter and healthier.

Ingredients Needed

Cashews. Use unsalted, unroasted and soak for at least 5 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 Eggless Mascarpone Cream

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

This delicious dairy free mascarpone cream 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.

FAQS

Desserts to Serve with Mascarpone

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📖 Recipe