Vegan Mascarpone Cheese
An easy blend of mostly store cupboard staples blended into this super creamy Italian soft cheese lookalike.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!