Vegan Italian mascarpone cheese is a wonderful accompaniment to many different cakes and savoury dishes. It’s relatively easy to make, and keeps well in the refrigerator. This vegan mascarpone is an ivory-colored, exceptionally smooth, and easily spreadable vegan cream cheese with just the right flavour profile. It’s an essential ingredient for my vegan tiramisu in which is it incorporated in the creamy layers. The taste is very rich, and no-one will guess it’s vegan!
A bonus is that it’s so easy to make. It goes very well with the marmalade polenta cake, the victoria sponge, and my blueberry polenta cake. Savoury dishes it would go with are baked potato and chilli mince, vegan refried bean wraps, plus a few others.
The main thing is soaking the cashews, for long enough. You need to make sure that you us a nutribullet style high speed blender to get the creamy smooth texture. A food processor generally isn’t powerful or fast enough to get it superfine.
So next time you’re making one of these polenta cakes, make a batch of this vegan Italian mascarpone cheese. Your guests will love its creamy rich texture that goes so well with cakes. Although it keeps well in the refrigerator, it won’t last long.
Vegan Mascarpone Cheese
- 200 g of cashews soaked overnight or 2 hours in hot water
- 50-60 g lemon juice need to taste to adjust
- 25 g g of agave syrup 1 tablespoon?
- 15 g of cider vinegar 1 tablespoon
- 28 g of coconut oil or 1 tablespoon of coconut oil and 1 tablespoon of coconut cream
- 40 g plain soya yogurt
- 60 g soya milk – unsweetened can use sweetened, though a little less agave syrup - 20g
- Add all ingrendients to a Nutribullet style jug - it's easiest to weigh them in with the jug on some digital scales.
- Blend for a couple of minutes until it's super fine and smoother
- Decant to a bowl
- check it's the right consistency. It will firm up a little with chilling so don't worry if it's a little too liquid
- Whe you come to use it, if it's too solid add a little more soya milk.