Vegan Mascarpone Cheese

Name: Vegan Mascarpone Cheese
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1 1/2 cup raw cashews; 3/4 cup coconut cream (the white thick part); 2 tbsp fresh lemon juice; 1/4 tsp salt; 1 tbsp granulated sugar (or pure maple syrup)

By Nora · Nora CooksPublic

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This Vegan Mascarpone is rich, slightly sweet and perfect for Tiramisu, toast, creamy pasta and more!

Prep: 10 min
Total: 10 min
Servings: 8

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Recipe source

This recipe was taken from Vegan Mascarpone Cheese · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

1.5 cupraw cashews
0.75 cupcoconut cream (the white thick part)
2 tbspfresh lemon juice
0.25 tspsalt
1 tbspgranulated sugar (or pure maple syrup)

Steps

1
Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for at least 5 minutes, or up to 3 hours.
2
Drain the cashews and discard the soaking water. Add them to a food processor or high powered blender along with the coconut cream, lemon juice, salt and sugar.
3
Blend or process for a few minutes until creamy and smooth, scraping the sides and bottom as needed. If using a blender, you may need to add a little more coconut milk or water to get it to blend.
4
Serve immediately anywhere you would mascarpone cheese, or store in a covered container in the refrigerator for up to 5 days.

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Per portion

Calories: ~237.6 kcal
Protein: ~4.1 g
Fat: ~16 g
Carbs: ~22.1 g
Fiber: ~0.8 g
Sodium: ~134.2 mg

Estimates based on linked USDA data. Unlinked or unparseable amounts are excluded. Shown for one portion of a 8-portion recipe.

Milk
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