Go Back
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

This quick and easy vegan mascarpone cheese is so creamy, slightly sweet and just a little tart. It makes for a great dairy-free substitute you can use in either sweet or savory recipes. Healthy, refined sugar-free and can easily be whipped up last minute.
Servings 1 cup
Author plantbasedjess


  • 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
  • ¼ tsp salt


  • 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 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 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 bit after being chilled. Keep in the fridge for 5-6 days.



  • 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.