:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/jTJRs4tPvoloXF8qR-5Q/ebd90f26028f162aaef197f55e135e.jpeg "Vegan Mascarpone")
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Vegan Mascarpone
This recipe is a soft, creamy vegan alternative to Italian mascarpone. It only requires four ingredients and fits perfectly into any dessert or meal where traditional mascarpone is needed.
Ingredients
- 200 g Raw cashew nut
- 120 ml Refrigerated, full-fat coconut milk
- 2 tablespoon apple puree
- 1 moka spoon sea salt
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Directions
Soak the cashews. Put the cashews in cold water and let them soak for at least 4 hours, or overnight. This helps to soften the cashews.
Strain and rinse the cashews. Then, put the cashews in the blender.
Add the sea salt, coconut milk and apple cider.
Blend the ingredients together until it becomes creamy and smooth.
Place a strainer over a large bowl, and line it with cheesecloth. Pour the mixture into it, and let the excess liquid drip out. Let it stand for 30-40 minutes.
Twist the cheesecloth and squeeze out the excess liquid. The remaining substance in the cheesecloth is the vegan mascarpone.
Store it in the fridge and use it within a week.
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IwaVegan Mascarpone
This recipe is a soft, creamy vegan alternative to Italian mascarpone. It only requires four ingredients and fits perfectly into any dessert or meal where traditional mascarpone is needed.
Soak the cashews. Put the cashews in cold water and let them soak for at least 4 hours, or overnight. This helps to soften the cashews.
Strain and rinse the cashews. Then, put the cashews in the blender.
Add the sea salt, coconut milk and apple cider.
Blend the ingredients together until it becomes creamy and smooth.
Place a strainer over a large bowl, and line it with cheesecloth. Pour the mixture into it, and let the excess liquid drip out. Let it stand for 30-40 minutes.
Twist the cheesecloth and squeeze out the excess liquid. The remaining substance in the cheesecloth is the vegan mascarpone.
Store it in the fridge and use it within a week.
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