Vegan Mascarpone Cheese Substitute (Dairy-Free Alternative)
This vegan mascarpone cheese recipe can be used as a dairy-free substitute in a variety of sweet or savory dishes, such as vegan tiramisu, cheesecakes, or pasta sauces, and as an alternative to traditional mascarpone. It can also be spread on toast or used as a topping for fruit or other desserts. Enjoy!
Ingredients
- 1 cup raw cashews soaked in water for at least 2 hours or overnight
- 1/4 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 cup refined coconut oil melted
Instructions
- Drain the soaked cashews and add them to a blender or food processor.1 cup raw cashews
- Add the almond milk, lemon juice, and salt to the blender or food processor.1/4 cup unsweetened almond milk, 2 tablespoons lemon juice, 1/2 teaspoon salt
- Blend the ingredients together until smooth and creamy.
- With the blender or food processor running, slowly drizzle in the melted coconut oil.1/4 cup refined coconut oil
- Continue blending until the mixture is thick and smooth, with a consistency similar to traditional mascarpone.
- Transfer the vegan mascarpone to a container and refrigerate for at least 2 hours to allow it to firm up.
- Serve the vegan mascarpone chilled, and use it in any recipe that calls for traditional mascarpone.
Notes
This vegan mascarpone can be used in a variety of sweet or savory dishes, such as vegan tiramisu, cheesecakes, or pasta sauces. It can also be spread on toast or used as a topping for fruit or other desserts. Enjoy!