Best Vegan Mascarpone (nut-free)
Craving a lactose-free twist on classic Mascarpone cheese? Look no further! Our creamy Vegan Mascarpone recipe is the ultimate game-changer! It is nut-free, requires only 4 ingredients, and is ready in 10 minutes.
Servings: 3 cups (500g)
Calories: 391kcal
Cost: $5.75
Equipment
- can opener for the coconut cream
Ingredients
- 16 ounces firm silken tofu
- 7 ounces coconut cream chilled overnight
- 1 tablespoons of fresh lemon juice more to taste
- A pinch salt
For a Sweet Version
- 2 ounces organic cane sugar more to taste (¼ cup)
- 1 tablespoons vanilla sugar or 2 teaspoons of vanilla extract
Instructions
- Open and drain excess liquid from the silken tofu packaging. To a food processor (or blender), add the silken tofu. Blend the silken tofu until smooth. Scrape down the sides with a spatula, if needed.
- Next, add all the other mascarpone ingredients. If using chilled coconut cream, ensure you only use the hardened cream part from the top. You can discard the liquid or use it in smoothies. For a sweet mascarpone, add cane sugar and vanilla sugar (or extract).
- Blend again until the mixture is smooth. Transfer the prepared mascarpone into a jar or an air-tight container.
- Refrigerate the mascarpone in the fridge overnight, as this will help it thicken even more. Alternatively, if you need the mascarpone to be ready quicker, place it in the freezer for 15 minutes to thicken.
Video
Notes
Storage: Store in an airtight container or jar in the fridge for up to 7 days.
Freezing: You can freeze it for longer shelf life in a freezer-friendly container for up to 3 months. Defrost in the fridge overnight and blend up again once defrosted to get back some of the texture. Please keep in mind that freezing tofu may alter its texture.
Ingredient Notes
Silken Tofu: It is best to use firm silken tofu, however, regular silken tofu that you can get at most grocery stores works also.
Coconut Cream: You’ll need 1-2 cans depending a bit on the brand and how much cream actually is in there. Make sure to put it in the fridge to chill the night before making this recipe. Use only the hardened part on the top and discard the liquid on the bottom, or use the liquid in smoothies.
Nutrition
Calories: 391kcal | Carbohydrates: 32g | Protein: 10g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 10mg | Potassium: 493mg | Fiber: 2g | Sugar: 25g | Vitamin A: 0.3IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg