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.
Servings: 4
Calories: 313kcal
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
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.
Notes
Store this spread in an air-tight container in the refrigerator for 4 days.
The level of fat will depend on the yogurt you use. I used a dairy free coconut yogurt, plain flavored.
Nutrition
Calories: 313kcal | Carbohydrates: 23g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 393mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg
