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A closeup of mascarpone in a bowl sitting around fresh strawberries.
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Vegan Substitute for Mascarpone

This decadent vegan mascarpone cheese is so creamy and flavorful, thanks to ingredients like cashews and silken tofu. It's ready in minutes and creates the perfect creamy base for recipes or toasted vegan English muffins.
Course Sauce
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 15 servings
Calories 74kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 cup silken tofu
  • 1 cup raw cashews, soaked
  • 1 tablespoon refined coconut oil
  • ¼ cup lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • pinch salt
Cups - Metric

Instructions

  • Add water to cover the cashews to allow them to soak. Do this the night before to allow them to soak naturally. Or place them in a saucepan over medium heat and cook until softened, around 10 to 15 minutes.
  • Open the tofu package and remove any liquid it was packed in. Measure out 1 cup.
  • Drain soaked cashews and add them to a blender along with the tofu, coconut oil, lemon juice, maple syrup, vanilla, and salt.
    Ingredients like tofu and cashews are in a blender jar, waiting to be blended.
  • Blend on low to begin. Scrape down the sides of the jar and repeat.
    A hand holds a spatula, scraping down the sides of a blender jar with a creamy white mixture in it.
  • Increase the speed to medium and continue scraping down the jar as needed. If the mixture is too thick, add another tablespoon of lemon juice as you blend.
  • Transfer to a lidded jar and refrigerate for 3 hours until set. It will thicken as it sits.

Nutrition

Calories: 74kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg