This easy vegan mascarpone cheese is creamy, slightly sweet, and made with just 5 simple ingredients in 10 minutes! It’s the perfect dairy-free alternative for both sweet and savory dishes like tiramisu, pasta, or even spread on toast!
Looking for more creamy, dairy-free options? Check out my Vegan Tofu Ricotta Cheese, Vegan Cashew Cheese, Vegan Sweetened Condensed Milk. These alternatives are easy to make, versatile, and add that creamy, rich texture to pretty much anything, so you can enjoy all the flavor without the dairy.
This vegan mascarpone cheese is super simple to make and has a creamy, smooth texture that’s hard to beat. The tofu gives it that thick consistency, while the coconut cream makes it extra rich. A little lemon juice adds just the right amount of tang, and the sugar gives it a touch of sweetness, making it a perfect dairy-free swap.
Once you’ve made it, the options are endless! You can use it in your favorite desserts like tiramisu or cheesecake, or spread it on toast for a quick, creamy snack. It’s also great for adding richness to pasta dishes, pizza, or even as a filling for pastries. Whatever you’re making, it’ll add a rich, dairy-free creaminess.
Ingredients for vegan mascarpone cheese
- Firm tofu: Firm tofu is the best option for this recipe. Extra-firm tofu will give you a denser texture, while soft or silken tofu tends to have too much water, which can make the mascarpone too runny. Firm tofu strikes the perfect balance, giving you that thick, creamy consistency without excess moisture.
- Lemon juice.
- Coconut cream: It helps get rid of any tofu flavor and makes the mascarpone extra creamy. You can also use vegan whipped cream or vegan heavy cream instead. Whipped cream’s better since it’s thicker. Both store-bought and homemade work great, so use whatever you’ve got! If you're using vegan whipped cream with added sugar, skip the sugar in this recipe.
- Granulated sugar: This is my preferred option because it doesn’t add any color to the mascarpone. Liquid sweeteners like maple syrup or agave can change the texture and make it too runny, so I stick with granulated sugar for the best consistency. If you prefer a different sweetener, you can also try powdered sugar or brown sugar, though keep in mind that brown sugar might alter the color slightly.
- Salt.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan mascarpone cheese
Step 1: Drain the tofu and crumble it into small pieces. Place it in a cheesecloth, clean towel, or nut milk bag and press to remove any excess liquid.
Step 2: Combine the tofu with the other ingredients in a blender or food processor.
Step 3: Blend until creamy and smooth, stopping to scrape the sides as needed. Use right away or refrigerate in an airtight container.
Storage instructions
Fridge: Store in an airtight container in the fridge for up to 5-7 days.
Freezer: While it's possible to freeze the mascarpone, it may alter the texture slightly upon thawing. If you choose to freeze it, store it in an airtight container for up to 2 months. When ready to use, thaw in the fridge overnight and blend again to restore its creamy consistency.
Frequently asked questions
Mascarpone is a soft, creamy cheese that originates from Italy. It is made from cow's cream, typically enriched with citric acid or lemon juice to help it thicken.
Mascarpone has a rich, smooth texture and a mild, slightly sweet flavor. It's commonly used in desserts like tiramisu and cheesecakes, but can also be used in savory dishes like pasta sauces.
Because of its smoothness and subtle taste, it works well as a substitute for other creamy ingredients like cream cheese or heavy cream in many recipes.
Yes, you can substitute vegan cream cheese with this vegan mascarpone in most recipes. Mascarpone is softer and creamier than cream cheese, with a milder taste, but it works well as a substitute in both sweet and savory dishes. Just keep in mind that mascarpone is not as tangy as cream cheese, so the flavor might differ depending on the recipe.
If the mascarpone is too thick, you can add a bit more coconut cream to make it creamier. If it’s too thin, you can blend in a little more tofu to thicken it up. Adjust until you reach the consistency you like!
I haven’t tried making this vegan mascarpone without tofu, but some people use soaked cashews instead of tofu. Others make it the traditional way by cooking non-dairy milk with lemon juice, but it’s more work and doesn’t always turn out right with every type of milk. This recipe is way easier and foolproof!
You can use it in so many delicious ways! Make an amazing vegan tiramisu or a rich Vegan Cheesecake by swapping out the Vegan Cream Cheese for mascarpone. You can also mix it into Vegan Whipped Cream to top any dessert.
It’s great as a topping for soups like Vegan Tomato Soup, or swapped into your favorite Vegan Cream Cheese Frosting recipe. Spread it on homemade Vegan Pizza, or stir it into your favorite Vegan Pasta Sauce.
Try it on top of Vegan Pancakes, Vegan French Toast, or as a filling for cakes and cupcakes. Spread it on toast or bagels just like vegan cream cheese.
Dollop it on casseroles like Vegan Lasagna or Vegan Sweet Potato Casserole, top granola bowls or parfaits, or serve it with Vegan Scones and Vegan Biscuits.
More dairy-free alternatives
Vegan Mascarpone Cheese
Ingredients
- 1 14-ounce block firm tofu
- 2 tablespoons lemon juice
- ¾ cup coconut cream, the white thick part, see notes for alternatives
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
Instructions
- Drain the tofu: Drain the tofu, then crumble it into pieces and place it in a cheesecloth, clean towel, or nut milk bag. Squeeze out all the excess water.
- Add ingredients: Add the tofu crumbles along with the rest of the ingredients to a blender or food processor.
- Blend and store: Blend until smooth and creamy, stopping to scrape down the sides as needed. Use immediately or store in an airtight container in the fridge.
Notes
- You can also use vegan whipped cream or vegan heavy cream,with whipped cream being ideal for its thicker consistency. Both store-bought and homemade versions work perfectly. If using vegan whipped cream that contains sugar, omit the sugar from the recipe.
- Keep it in an airtight container in the fridge for 5-7 days.
- You can freeze it for up to 2 months, but the texture might change. Thaw in the fridge overnight and blend again to smooth it out.
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