Vegan Mascarpone Cheese
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!
Servings: 6 servings
Calories: 108kcal
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.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 50mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
