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!
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:
Interested in sharing on pinterest? Perhaps use this image...
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
📖 Recipe
Vegan Mascarpone Spread
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)
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.
Robin French
Could I use canned coconut cream instead of putting the regular coconut milk in the refrigerator?
Dee Dine
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
Does this make about 16 ounces
Dee Dine
More like 8 ounces.
Haleh Homayounjam
When you refrigerate the coconut cream and the meat and the oil separate, do you just use the meat in this recipe?
Dee Dine
Correct! Chill it and use only the solid cream. Save the liquid for a smoothie or a different recipe.
Anna
What kind of cashews should I use...raw or roasted? Does it matter?
Dee Dine
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
How much salt?
Dee Dine
Just a pinch Kat. I added that to the recipe, thank you.