Plant-Based Mascarpone Cheese

By the Gracious Vegan

Mascarpone (pronounced mahs-car-POH-nay) cheese is best known as a component of tiramisu, a traditional Italian dessert in which lady fingers or sponge cake are infused with coffee and amaretto and layered with creamy mascarpone and chocolate shavings. Mascarpone cheese is made from two ingredients: heavy cream and citric or tartaric acid. The acid is added to warm cream to thicken it. Then the excess liquid is removed, leaving a spreadable and silky cheese.

The taste of mascarpone is similar to that of cream cheese, ricotta cheese, creme fraiche, or clotted cream, but with a little more sweetness. Regular mascarpone has at least twice as much fat as American cream cheese,

This plant-based version achieves its rich, silky texture from cashews, which are blended until they are completely dissolved. The maple syrup lends sweetness, and the lemon juice and zest provide the tang. Small amounts of nutritional yeast and miso give it just a hint of cheesiness.

See below the recipe for recipe and serving ideas.

Makes about 2 cups

Blend the following ingredients together in a high-speed blender until a very smooth, thick texture is achieved.

  • 2 cups cashews, soaked in cold water at least 2 hours (or pour boiling water over them, cover, and let them soak 20 minutes)

  • 2/3 cup water

  • 1/4 cup maple syrup

  • 2 Tablespoons lemon juice

  • 1 teaspoon nutritional yeast

  • 1 teaspoon lemon zest

  • 1 teaspoon white miso

Transfer to an airtight plastic or glass container. Chill for several hours (it will thicken a bit). It will last about a week in the fridge and can also be frozen (you may need to blend it after thawing to restore the texture).

Serving ideas for plant-based mascarpone cheese

Mascarpone can be added to both sweet and savory dishes. Here are some ways to use it.

  • Blended with strawberries as a topping for fruit or a cake

  • Instead of whipped cream on fruit or cake

  • As a frosting for cakes or cupcakes

  • As a swap for sour cream in baking

  • Added to pasta sauce

  • Added to cream soups

  • Spread on bagels

  • A topping for cooked vegetables

  • On its own with a sprinkle of cocoa powder

  • Stuffed in a medjool date

Sauce, DessertLinda TylerGluten-free, Anti-InflammatoryComment