Very easy and super creamy, this Vegan Mascarpone Cheese is a perfect dairy-free alternative. With velvet texture, and a subtle tang this vegan cheese tastes just like the real thing.
Nut free and dairy free, it is a healthier and cheaper alternative to traditional mascarpone. And it only requires 3 ingredients.
Why Do We Love Vegan Mascarpone Cheese?
- Super creamy and delicate
- Easy preparation
- Simple ingredients
- Healthier alternative
- Nut-free, dairy-free
- Perfect for desserts and savory recipes
It will work in all the sweet recipes that call for traditional creamy Italian cheese, as well as savory dishes. It is thick yet creamy with a smooth texture. You can pipe it to decorate your dessert creating stiff peaks.
I used my Cottage Cheese as a base to create this homemade Mascarpone alternative. The process is really simple and the result is truly amazing.
Homemade Vegan Mascarpone Cheese is so creamy and easy to make.
Table of Contents
I used unsweetened soy milk, but if you are planning to make a dessert with mascarpone, you can also use sweetened or even vanilla flavored versions.
Unfortunately I don’t know about any other milk that will curdle like soy milk does, so no substitutes advice here yet.
Freshly squeezed is the best.
It can be substituted with white vinegar or apple cider vinegar.
It’s best to use refined coconut oil, for a neutral flavor. If you want to use your dairy free mascarpone in desserts you can also use an unrefined version or even coconut cream.
You can substitute oil with vegan butter.
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How To Make Vegan Mascarpone Cheese
Follow those simple steps to get the best creamy cheese:
We need to melt coconut oil first, so that it combines with the rest of the ingredients perfectly. Couple of seconds in the microwave usually does the trick. It doesn’t have to be warm, just liquid.
CURDLE SOY MILK
In a large pan bring the soy milk almost to the boil. It has to simmer, but not fully boil yet. Take it out of the heat and add all fresh lemon juice. Mix for a minute with a wooden or silicone spoon and watch the milk thicken, while the curds form.
Leave the milk for 10 minutes for the curds to fully form and cool down.
Line strainer with cheesecloth or a clean kitchen towel. Pour the curdled milk through the cheesecloth.
Wrap the cheesecloth tightly and squeeze gently to get rid of excess liquid.
Using the same method we can make fantastic Vegan Cottage Cheese – check it out here.
Place milk curds in a food processor, or high-speed blender, together with melted coconut oil. Process until you get desired texture. You may need to stop blending a couple of times to scrape down sides of the food processor.
Boom! You just made the best Vegan Mascarpone Cheese ever.
Questions & Answers
How To Use Vegan Mascarpone?
Use it just like you would traditional mascarpone or discover other creative ways.
- Vegan Tiramisu Recipe
- As a tart filling
- Eat with fresh fruit like strawberries or blueberries
- Blend in a touch of sweetness (maple syrup) and use as a cake frosting
- As a filling for crepes
In savory dishes
- Creamy pasta sauces
- As a creamy addition in lasagna
- Make dips for vegetables and bread sticks
- On sandwiches and crackers
- Finish a soup with a dollop of dairy-free mascarpone
How To Store It?
Keep it in an airtight container in the fridge for up to 5 days.
Is This Vegan Substitute Of Mascarpone Healthy?
It is definitely a healthier version than regular mascarpone. Thanks to the base of curdled soy milk it is high in protein, but it also has high-fat content because of coconut oil addition. If you are looking for a healthier, but still indulgent vegan substitute this recipe is a perfect choice.