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.
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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.
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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.
Step one: Soak the cashews either overnight or put them in just-boiled water for 5 minutes or more.
Step two: The next day drain the cashews and rinse. Blend all ingredients for about a minute.
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
Mascarpone cheese is a soft, high fat Italian cheese made using cream and citric acid and resembles cream cheese.
Desserts to Serve with Mascarpone
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📖 Recipe
Vegan Mascarpone Cream
Equipment
Ingredients
- 1 ½ cup cashews, soaked
- ½ cup yogurt, dairy free, plain
- ¼ cup lemon juice (up to 3 tablespoon to increase tangy flavor)
- pinch of salt
- 2 tablespoon maple syrup optional
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Instructions
Prep
- Soak the cashews for 5 minutes in just-boiled water. Or soak overnight. Either way, rinse them once soaked.
Make Mascarpone
- Blend all ingredients until creamy, about 1 minute.
- Taste-test, and add the sweetener if you want a sweeter spread.
- Store chilled for better flavor.
Robin French says
Could I use canned coconut cream instead of putting the regular coconut milk in the refrigerator?
Dee Dine says
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.
Mesiah says
Does this make about 16 ounces
Dee Dine says
More like 8 ounces.
Haleh Homayounjam says
When you refrigerate the coconut cream and the meat and the oil separate, do you just use the meat in this recipe?
Dee Dine says
Correct! Chill it and use only the solid cream. Save the liquid for a smoothie or a different recipe.
Anna says
What kind of cashews should I use...raw or roasted? Does it matter?
Dee Dine says
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
Kat says
How much salt?
Dee Dine says
Just a pinch Kat. I added that to the recipe, thank you.