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    Home » Recipe Index » Sauces, Dips and Condiments

    Vegan Mascarpone Cheese

    Published: Apr 15, 2023 · Modified: Oct 28, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    This quick and easy vegan mascarpone cheese is so creamy, slightly sweet and just a little tart. Made with raw cashews and coconut cream, it makes for a great dairy-free substitute to a classic Italian mascarpone you can use in either sweet or savory recipes. 100% vegan, healthy, soy-free, refined sugar-free and can easily be whipped up last minute.

    Overhead view on a bowl filled with a vegan mascarpone cheese. The mascarpone is garnished with fresh berries, lemon slice and mint. There are more raspberries and strawberries on a plate under the bowl as well.

    If you enjoy vegan cheese recipes, then I know you will LOVE this vegan mascarpone cheese!

    I have been making these vegan parmesan, vegan feta, vegan white cheese dip and vegan ricotta cheese regularly to add a cheesy flavor or a creaminess to many dishes, but I think I love this mascarpone even more: it is ULTRA creamy and rich with a perfect balance in sweet and tangy flavors. SO delicious!

    Plus, you can whip it up last minute within 15 minutes without much effort. You can soak the cashews ahead of time (overnight), but I usually soak them in boiling water only for 5-10 minutes for a super speedy recipe. Then, they are blended with a little cashew cream (easy to find in grocery stores) and a few common seasoning ingredients. It is a simple recipe, but so tasty and satisfying.

    And what is so great about this homemade mascarpone is that it goes amazingly well with either sweet or savory recipes. It is actually similar to a vegan tofu cream cheese with its nice tart flavor and its easily spreadable consistency, although it is a little sweeter.

    You can use it as a dip for fruits, incorporate in tiramisu desserts, or use it to garnish any baked goods for more layer of texture. But also, use it to top your pizza or make your pasta or mashed potatoes heavenly creamy by adding a generous dollop. It adds a mild cheesy flavor and richness that will really bring your recipe together.

    Let me know how you like it ❤️

    Overhead view on a table containing plate with fresh strawberries and raspberries as well as a bowl filled with a vegan mascarpone cheese. The mascarpone is garnished with fresh berries, lemon slice and mint. There is also a plate that hold 2 pieces of bread spread with some of the vegan mascarpone and sliced berries.

    Why you'll love this recipe

    • Easy and made using only 4 simple ingredients
    • Great for meal-prep
    • Highly customizable and so versatile
    • Ideal dairy-free alternative to regular mascarpone
    • Perfect to pair with both sweet or savory recipes
    • Ultra creamy and rich texture that's easily spreadable
    • Fully vegan, plant-based, soy-free and naturally gluten-free

    What is a mascarpone cheese

    Mascarpone is a high-in-fat classic Italian soft cheese. It is made by curdling or coagulating heavy cream using an acidic agent, such as lemon juice or vinegar, which explains its naturally tart flavor.

    It is traditionally used to make the classic Italian tiramisu layered dessert or cheesecakes, but also often served as a garnish for tarts, cakes or pies and used as a frosting. Also, with cream being its main ingredient, it is generally used to enrich many savory dishes such as risotto, pasta, soup, etc.

    It has a very spread-able and smooth texture similar to a cream cheese, but in a thinner consistency. It might also remind you of a ricotta cheese, although slightly sweeter.

    Front angle view on a plate filled with fresh berries. Also on the plate, there is a bowl containing a vegan mascarpone topped with berries and lemon slices.

    How to make a mascarpone cheese that's vegan

    To reach that rich and velvety texture, then a source of fat was included in this recipe.

    I used naturally high in healthy fats raw cashews, but also a few scoops of additional coconut cream (you won't taste it much).

    You can buy coconut cream in a can like this coconut cream from 365, but what I actually do is I scrape off the top solid portion of the coconut cream you can find in cans of coconut milk. Just be sure to chill your can of coconut milk first if the weather is warm and don't shake your can too much before opening.

    Also, look for a full-fat coconut milk and don't discard the remaining coconut water from the can after using the coconut cream as you can store it in the fridge and use in your smoothies or to make pineapple slush!

    The combo cashews + coconut cream is what gave me the best creamy and rich mascarpone consistency I was looking for, but I also made a few tests using only cashews, which worked great too.

    Ingredients you will need

    This is a simple 4-ingredient recipe that all comes together in the food processor.

    • Raw cashews: make sure they are unsalted and unroasted so they blend really well to a creamy mixture.
    • Coconut cream: you have 2 choices here: either use the top solid part of a can of full-fat coconut milk OR even better, use unsweetened coconut cream from a can of coconut cream (they are usually smaller cans right beside the cans of coconut milk at the grocery store)!
    • Maple syrup: just a little bit to turn the mascarpone slightly sweet.
    • Lemon juice: responsible for the tart flavor of the vegan cheese.
    Showing are the ingredients needed to make this recipe: raw cashews, coconut milk, lemon and maple syrup.

    How to make it

    Step 1- Prepare the cashews

    Simply cover your cashews with plenty of fresh water and let them sit overnight or for at least 4 hours.

    That being said, I will often do a quick soaking method where I cover them with boiling water and only let them soak for 5-10 minutes (or even better 30 minutes), which work well too.

    Drain very well so you don't add extra moisture to your mascarpone spread.

    Also, if you are making this mascarpone in the middle of the summer and your house is very hot, then transfer your can of coconut milk in the fridge ahead of time (it is easier to get the top solid portion when chilled).

    Step 2- Measure the coconut cream

    If using a can of coconut milk, then open your can and using a spoon, scrape the top bright white solid portion into your ½ measuring cup.

    Or, simply measure the ½ cup from your can of unsweetened coconut cream.

    Step 3- Process

    In a food processor, combine the drained cashews, coconut cream, maple syrup, lemon juice and salt. Process until very smooth, taking a few breaks to scrape the walls with a spatula and process again.

    I do the stop-scrape-restart cycle about 5-8 times before I reach the desired consistency, so take your time and be patient!

    Step 4- Taste and adjust

    There is a lot of flexibility when making this mascarpone recipe. Add more or less lemon juice, maple syrup and salt depending on what you are looking for.

    Also, feel-free to add 1-2 tablespoons of water if you want it runnier, keeping in mind that it will solidify slightly after chilling in the fridge.

    All ingredients in food processor.
    Showing is a close up on a spatula that's holding some vegan mascarpone cheese close to the camera to show the texture. You can see the food processor used to make the mascarpone in the background.

    Watch how to make it

    YouTube video

    Helpful tips

    • If your mascarpone cheese end up being too thin for your liking, then you can squeeze the extra moisture using a cheese cloth or a nut milk bag.
    • It might take a few minutes to reach a smooth texture, so take your time, keep blending and it will eventually turn fully smooth and not grainy anymore.
    Front angle view on 2 pieces of bread garnished with a vegan mascarpone spread and topped with sliced berries and mint. There is a butter knife against the side of the plate with more of the mascarpone as well.
    Overhead on a close up on a bowl filled with a vegan mascarpone cheese. There are strawberries and raspberries into the bowl as well as lemon slices around the bowl.

    Variation to the recipe

    Depending if you want to use this mascarpone recipe in a sweet or savory recipe, then you can play around with the ingredients to adjust the flavor profile.

    For sweet recipes, try adding more maple syrup to sweeten your mascarpone a little more. Also, try adding a hint of vanilla extract, cinnamon and cacao powder for a chocolate version.

    For savory recipes, omit or use less of the maple syrup and add more lemon juice for a more pronounced tart flavor. Also, try adding a dash of onion/garlic powder and more salt.

    Serving suggestions

    We love it the most as a dip for fruits (especially with an extra dash of vanilla extract). Also works well layered in fruity vegan overnight oats, as a garnish for sweet pies (like on this vegan lemon pie), or try making a chocolate mascarpone by adding a little bit of raw cacao powder and layering with fresh strawberries and coconut flakes.

    This vegan mascarpone also makes for an amazing creamy garnish for many baked goods, such as this vegan plum cake, buckwheat pancakes or these vegan banana brownies. It would also make for an amazing creamy filling recipe to use when making this vegan black forest cake!

    This rich cheese spread is also wonderful in savory dishes! Next time you make a vegan mac and cheese, be sure to make this mascarpone too so you can add a large spoon full and make your pasta dish even creamier. Or try using it when making this vegan baked spaghetti for such an amazing flavor.

    Also, use similarly to this vegan tofu cream cheese and spread over everything bagels or simply toasts and top with sliced fruits. You can add some mashed potatoes (try in these mashed purple sweet potatoes!) and include in vegan lasagna roll-up dishes just the same as using a vegan bechamel sauce. And add a dollop of mascarpone over this vegan white pizza after it is out of the oven to replace the dairy cheese, so delicious!

    Close up on a vegan mascarpone cheese that's in a bowl to show the texture. The vegan cheese is also garnished with fresh strawberries and raspberries.

    Storage tips

    Store this mascarpone in an air-tight container in the fridge for 5-6 days. Stir well before using as the top sometimes seem to dry out just a tiny bit.

    Also, the consistency changed to a thicker spread after cooling down. I actually preferred my mascarpone chilled as it is more spreadable, but if you want it looser, then let it sit at room temperature for a little bit before using.

    This vegan mascarpone can also be frozen, but you will need to process/blend again after it thaws to recreate a creamy uniform texture.

    FAQ's

    Can I use a blender to make it?

    Yes you can, but like in any low-volume thick mixture, you will have to blend longer with many breaks to scoop the mixture back towards the blades. I also think you will have better results if using a high-speed blender, since a regular blender could leave you with a grainy texture.

    Can I skip on soaking the cashews?

    No! Soaking your nuts not only will make them easier to digest, but also much more blend-able. Even a quick soak if in a rush (especially in warm water) will make a difference when making this recipe. So try to plan ahead and soak your cashews the day before you need them or soak them in boiling water for a shorter period of time.

    Can I make it nut-free?

    You can make this mascarpone cheese using sunflower seeds instead. This will change the flavor and consistency slightly, but will still be very good. I recommend you soak them first and add extra maple syrup to soften the flavor.

    Close up on a piece of bread garnished with a vegan mascarpone spread and topped with sliced berries and mint. You can see more berries in the background as well.

    Other vegan cheesy recipes you might like

    • Vegan spinach quiche
    • Vegan Hawaiian cheese ball
    • Almond parmesan
    • Vegan powdered cheese
    • Tofu-feta cheese
    • Vegan white queso
    • Lemony cashew ricotta
    • Sunflower seed cream cheese
    • Vegan cream cheese
    • Squash mac and cheese
    • Vegan cheesy baked ziti
    • Vegan baked mac and cheese

    I hope you enjoy this vegan mascarpone cheese as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Overhead on a close up on a bowl filled with a vegan mascarpone cheese. There are strawberries and raspberries into the bowl as well as lemon slices around the bowl.

    Vegan Mascarpone Cheese

    5 from 1 vote
    This quick and easy vegan mascarpone cheese is so creamy, slightly sweet and just a little tart. Made with raw cashews and coconut cream, it makes for a great dairy-free substitute to a classic Italian mascarpone you can use in either sweet or savory recipes. 100% vegan, healthy, soy-free, refined sugar-free and can easily be whipped up last minute.
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time0 minutes mins
    Total Time10 minutes mins
    Servings 4
    Author Jessica Laroche

    Equipment

    • Food processor

    Ingredients
      

    • 1 cup raw cashews
    • ½ cup coconut cream - the top thick portion of a can of coconut milk, see notes
    • 2 tbsp lemon juice - or more if you want it more tangy
    • 1 tbsp maple syrup - or any sweetener
    • ¼ tsp salt

    Instructions
     

    • Start by soaking your cashews in cold water for at least 4 hours, or ideally overnight. You can also do a quick soak of about 10-30 minutes using boiling water instead. Then, drain, rinse and transfer to a food processor.
    • To the food processor with the cashews, add the rest of the ingredients and process until smooth. Take a few breaks to scrape the walls, I usually stop-stir-restart about 5-8 times before I reach a smooth texture. Taste and adjust the flavor. If you want a thinner mascarpone, then add 1-2 tablespoons of water and process again.
    • Transfer to a glass container and either use immediately or store in the fridge. The mascarpone will set and firm up a little bit after chilling. Keep in the fridge for 5-6 days.

    Video

    YouTube video

    Notes

    • For sweet recipes, try adding more maple syrup to sweeten your mascarpone a little more. Also, try adding a hint of vanilla extract, cinnamon and cacao powder.
    • For savory recipes, omit or use less of the maple syrup and add more lemon juice for a more pronounced tart flavor. Also, try adding a dash of onion/garlic powder and more salt.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 292kcal | Carbohydrates: 16g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 151mg | Potassium: 329mg | Fiber: 2g | Sugar: 5g | Vitamin A: 0.5IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Sylvia W says

      June 13, 2023 at 6:32 pm

      5 stars
      Oh yay! This sounds both easy and affordable! I have a nasty allergy to anything that started as cow milk, and I keep finding recipes calling for mascarpone, and sadly turning away. Now I can play! Thank you!

      Reply
    2. Tomi says

      May 30, 2023 at 5:48 pm

      Is there anything that can be used instead of coconut cream?

      Reply
      • Jessica says

        May 31, 2023 at 5:08 am

        Hi! I would try making it only with cashews! 🙂

        Reply

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    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

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