Vegan Mascarpone
This easy vegan mascarpone cheese is rich, creamy, slightly sweet with a subtle tang, and incredibly easy to whip up! Serve this in tiramisu, dolloped on top of french toast, or as a spread on your morning toast!
Equipment
Ingredients
- 1 (396 g) 14oz block firm tofu
- ¼ cup (60 g) coconut cream
- 2 tablespoons (26 g) lemon juice freshly squeezed
- ⅓ cup (35 g) powdered sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract optional
- 2 tablespoons plant-based milk optional/as needed
Instructions
- Break up or crumble the tofu into chunks and add to a nut milk bag or cheesecloth. Squeeze out as much water as possible, or until there is no more water draining out of the bag or cheesecloth.1 14oz block firm tofu
- Add the tofu to a blender or food processor along with coconut cream, lemon juice, powdered sugar, and a pinch of salt. If using vanilla extract and plant-based milk, add it now as well.1 14oz block firm tofu, ¼ cup coconut cream, 2 tablespoons lemon juice, ⅓ cup powdered sugar, ⅛ teaspoon salt, ½ teaspoon vanilla extract, 2 tablespoons plant-based milk
- Blend until smooth and creamy, scraping the sides as needed. This should take about 3-5 minutes. Depending on the blender, you may need a splash of non-dairy milk to get it moving.
- Serve immediately or transfer to an airtight container and store in the fridge until you're ready to use it!
Notes
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Stir well before serving.
If you don't have cheesecloth or a nut milk bag, just use either a tofu press or the trusty stack of heavy objects to squeeze the water out of the tofu.
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