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    Home / Recipes / Chocolate Desserts

    Vegan Mascarpone Spread

    Mar 21, 2020 · Updated: Mar 17, 2023 by Dee Dine · Affliate links disclosure.

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    This vegan mascarpone spread, made with only four ingredients, is high in protein and tastes like cream cheese only richer, just like traditional mascarpone made with whole cream. Spread it on toasts, layer it with chocolate, dollop on pie!

    Three jars of healthy homemade mascarpone layered with fudge and cookie crumbs on a white table.

    A delicious deeply creamy vegan mascarpone spread that is wonderful layered with chocolate and cookie crumbs as I have done here. But equally yummy spread on toast or dolloped on cake or pie.

    And the spread is healthy, contributing considerable protein with every bite. You cannot say that about the traditional dairy-based mascarpone stuffed into elegant pastries at fine restaurants world-wide.

    What is Mascarpone?

    Traditional mascarpone is actually a soft Italian cream cheese. It is super fatty which makes it a luxury cheese because of it's velvety spreadable texture.

    The problem for me is the traditional is made of heavy cream, typically dairy-based.

    Why You'll Love It

    To make my version vegan and healthier, I used coconut cream and cashews. Both contribute the level of fat needed for the creamy texture, but healthy fats that contribute to heart health.

    And they each contribute other nutrients. Cashews in particular provide protein. Coconut cream provides a slew of benefits and healthy fats, short and medium chain triglycerides that are said to aid in weight-loss.

    Because the flavor needs the tang of cream cheese, I used lemon juice which also helps create a thicker texture. The traditional mascarpone is strained at this point but the vegan version does not need to be. A high speed blender will give you the velvety spreadable texture you want.

    If you can't eat cashews, try it with macadamia nuts instead, only don't soak them more than 2 hours.

    How To Use Mascarpone?

    I layered it here with chocolate sauce and crushed graham crackers. I also stirred a bit of chocolate into some of the mascarpone to turn it chocolate.

    The spread can also be used traditionally in a tiramisu. I have a vegan tiramisu recipe on the blog here. In this recipe I provide a different version homemade mascarpone, made with macadamia nuts.

    The advantage to this current recipe is that cashews and coconut cream are less expensive than macadamia nuts. The macadamia mascarpone however is extremely buttery so you might want to try it.

    Other uses for this delicious healthy spread are left to the imagination. I have also spread it on toast, dropped spoonfuls on cakes and pies. And served it alone, as a rich but simple pudding with a bit of cinnamon sprinkled on top.
    And it's not just for desserts.

    My mother loves to stir it into mash potatoes and even once served it as a creamy sauce in mac-and-cheese dish.

    How to Make

    Very easily! Soak the cashews overnight to soften for blending, and chill a can of full-fat coconut milk so the coconut cream separates out.

    The next day blend it all up with lemon juice and salt - taste test for both. You can even add a teaspoon or two of maple syrup if you prefer a sweeter, less tangy mascarpone. And you can add a touch of apple cider vinegar to up the tang factor.

    The delicious spread lasts about 4 days refrigerated but ours doesn't last 24 hours before we've eaten it all up!

    If you like easy chocolate desserts, you will love my chocolate protein bars recipe and how-to as well as my recipe for Chocolate Carmel Cakes. It has a bit longer ingredient list, and but so delicious and nutritious!

    And the 3 easiest healthy dessert recipes on the planet:

    • Chocolate Homemade Crunch Bars
    • Chickpea Chocolate Clusters (2-ingredients)
    • 2-ingredient fudge

    Interested in sharing on pinterest? Perhaps use this image...

    Three jars of healthy homemade mascarpone layered with fudge and cookie crumbs on a white table.

    I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter

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    📖 Recipe

    Three jars of healthy homemade mascarpone layered with fudge and cookie crumbs on a white table.

    Vegan Mascarpone Spread

    Created by Dee Dine
    This healthy vegan mascarpone spread made with only four ingredients, is high in protein and tastes like cream cheese only richer, just like traditional mascarpone made with whole cream. Spread it on toasts, layer it with chocolate, dollop on pie!
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 8 hrs
    Cook Time 15 mins
    Total Time 8 hrs 15 mins
    Course Appetizer, Dessert, Snack
    Cuisine vegan, dairy-free, gluten-free
    Servings 6
    Calories 141 kcal

    Ingredients
      

    • ¾ cup cashews, raw and unsalted (or macadamia nuts, but soak only 2 hours)
    • ¼ cup coconut cream (The solid cream from a can of full fat coconut milk)
    • 2 tablespoon lemon juice (up to 3 tablespoon to increase tangy flavor)
    • 2 tablespoon maple syrup optional
    • pinch of salt

    Optional

    • 1 tablespoon apple cider vinegar (add this for a much stronger tangy flavor)
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    Instructions
     

    Prep

    • Soak the cashews overnight to soften for blending, and chill a can of full-fat coconut milk so the coconut cream separates out

    Make Mascarpone

    • Blend up the cashews until cream. Add in the coconut cream, lemon juice, and salt.
    • Blend and taste-test. If you prefer it sweeter, add maple syrup at this point. If you prefer more tangy, add up to 4 tablespoon lemon juice. For ultra tang, add a tablespoon of apple cider vinegar but no more than 2 tablespoon of lemon juice to prevent it from being too watery.

    Store Mascarpone

    • Store this spread in an air-tight container in the refrigerator for 4 days.

    Nutrition

    Calories: 141kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 4gSodium: 3mgPotassium: 154mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 13mgIron: 1mg
    Keyword dairy free cream cheese, healthy mascarpone, mascarpone, vegan cream cheese
    Tried this recipe?Let us know how it was!

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    About GSG

    Welcome to GSG, a healthy food blog sharing plant based recipes for healthy desserts and recipes, making clean eating easy!

    About Dee

    Chocolate and ginger enthusiast. Animal lover, a nutritional juicing aficionado, and probably chopping chocolate in my Washington DC kitchen right now. Read about Dee → »

    Reader Interactions

    Comments

    1. Robin French

      May 15, 2021 at 7:33 pm

      Could I use canned coconut cream instead of putting the regular coconut milk in the refrigerator?

      Reply
      • Dee Dine

        May 15, 2021 at 9:45 pm

        Sure a can of coconut cream would be fine, just be sure to drain off the little liquid there is. And actually regular full fat coconut milk even not chilled and just at room temperature should yield at least 1/2 a cup.

        Reply
    2. Mesiah

      January 26, 2021 at 1:33 pm

      Does this make about 16 ounces

      Reply
      • Dee Dine

        January 26, 2021 at 4:06 pm

        More like 8 ounces.

        Reply
    3. Haleh Homayounjam

      October 25, 2020 at 9:08 pm

      When you refrigerate the coconut cream and the meat and the oil separate, do you just use the meat in this recipe?

      Reply
      • Dee Dine

        October 26, 2020 at 11:37 pm

        Correct! Chill it and use only the solid cream. Save the liquid for a smoothie or a different recipe.

        Reply
    4. Anna

      July 03, 2020 at 2:55 pm

      What kind of cashews should I use...raw or roasted? Does it matter?

      Reply
      • Dee Dine

        July 03, 2020 at 4:45 pm

        Hi Anna, raw and unsalted are best. Roasted might be okay if there isn't any salt but I'll clarify on the recipe, thank you! Dee

        Reply
    5. Kat

      May 17, 2020 at 11:20 am

      5 stars
      How much salt?

      Reply
      • Dee Dine

        May 17, 2020 at 2:10 pm

        Just a pinch Kat. I added that to the recipe, thank you.

        Reply

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee! Welcome to GSG! I make classic desserts and meals healthier and lighter, drawing on my science background to balance the nutrition in each recipe. Everyone will love them, whether following a plant based diet or not.  About Dee →

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