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!
Soak the cashews overnight to soften for blending, and chill a can of full-fat coconut milk so the coconut cream separates out
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 tbsp lemon juice. For ultra tang, add a tbsp of apple cider vinegar but no more than 2 tbsp of lemon juice to prevent it from being too watery.
Store this spread in an air-tight container in the refrigerator for 4 days.