ADVERTISING

Source: ANDREA CUSCUNA from Getty Images

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.

ADVERTISING

Ingredients

number of servings
1
  • 200 g Raw cashew nut Added to
  • 120 ml Refrigerated, full-fat coconut milk Added to
  • 2 tablespoon apple puree Added to
  • 1 moka spoon sea salt Added to

Nutritional values and price

For the site to work properly, turn off ad blocking in your browser

ADVERTISING

Directions

55 min.
1. Step

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.

2. Step

Strain and rinse the cashews. Then, put the cashews in the blender.

3. Step

Add the sea salt, coconut milk and apple cider.

4. Step

Blend the ingredients together until it becomes creamy and smooth.

ADVERTISING
5. Step

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.

6. Step

Twist the cheesecloth and squeeze out the excess liquid. The remaining substance in the cheesecloth is the vegan mascarpone.

7. Step

Store it in the fridge and use it within a week.

Rate this recipe

Do you like this recipe?

How did you make this recipe?

0 / 255
Add a photo

The latest recipes

ADVERTISING
ADVERTISING

The latest recipes

ADVERTISING
ADVERTISING

Reels

New

Top categories

Italian

140 recipes

Dinner

2992 recipes

Dessert

1696 recipes

Salads

377 recipes

Garlic

2297 recipes

Lunch

3003 recipes

Quick meals

2527 recipes

Breakfast

681 recipes

Brunch

638 recipes
Recipe author image Iwa

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.

55
Minutes
1
Number of servings
Directions
1. Step

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.

2. Step

Strain and rinse the cashews. Then, put the cashews in the blender.

3. Step

Add the sea salt, coconut milk and apple cider.

4. Step

Blend the ingredients together until it becomes creamy and smooth.

5. Step

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.

6. Step

Twist the cheesecloth and squeeze out the excess liquid. The remaining substance in the cheesecloth is the vegan mascarpone.

7. Step

Store it in the fridge and use it within a week.

Ingredients
200 g
Raw cashew nut
120 ml
Refrigerated, full-fat coconut milk
2 tablespoon
apple puree
1 moka spoon
sea salt