This non-dairy substitute for mascarpone cheese is a smooth, rich cashew cream made with lemon, a little vinegar, and refined coconut oil. Use it in desserts such as tiramisu, or spoon it into sauces and savory dishes when you want a creamy dairy-free alternative.
Ingredients
- 1 cup (140 g) raw, unsalted cashews
- Boiling water, enough to cover the cashews for soaking
- 1/4 cup (60 ml) cool water
- 2 tablespoons (28 g) refined coconut oil, melted and cooled until just warm
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) apple cider vinegar
- 1/4 teaspoon (1.5 g) fine salt
Instructions
- Soak the cashews. Put the cashews in a heatproof bowl and cover them with boiling water by at least 1 inch (2.5 cm). Leave them for 30 minutes. This short hot-water soak softens the nuts enough for a smooth blend; if your blender is not powerful, extend the soak to 45 minutes. Drain and rinse the cashews well, then shake off excess water.
- Blend the base. Add the drained cashews, cool water, melted coconut oil, lemon juice, vinegar, and salt to a high-speed blender or food processor. Blend for 1 minute, stop and scrape down the sides, then blend for another 1 to 2 minutes. The mixture should look glossy and feel completely smooth when rubbed between your fingers. If it is too thick to move, add water 1 teaspoon (5 ml) at a time; too much water can make the finished substitute loose.
- Taste and adjust. Taste a small spoonful. Add a few drops of lemon juice for more tang or a small pinch of salt if it tastes flat, then blend briefly to combine. Keep the flavor mild if you plan to use it in a sweet recipe. The cream will seem softer and slightly more tart than mascarpone at this stage; chilling firms it and rounds out the texture.
- Chill until set. Scrape the mixture into a clean, covered container and refrigerate for 1 hour. It should become thick, creamy, and easy to scoop. Stir it before measuring if a little oil has settled around the edge. The active work takes about 15 minutes; soaking and chilling bring the total time to 1 hour 45 minutes.
Tips
- Use refined coconut oil for a neutral flavor. Unrefined coconut oil can leave a noticeable coconut aroma, which may be welcome in some desserts but can distract in tiramisu or a savory sauce. Measure the oil after melting, and let it cool until warm rather than hot so it does not heat the blended cashews.
- Do not add all the water at once. Cashews vary in how much water they absorb, and a powerful blender needs less help than a small food processor. Start with the listed amount, blend thoroughly, and add extra water only a teaspoon at a time. A thick mixture is easier to loosen than a thin mixture is to rescue.
- Blend long enough to remove graininess. Pause to scrape the sides and give the machine a short rest if it gets warm. A food processor can take several extra minutes and may produce a slightly less silky result than a high-speed blender. If small flecks remain, continue blending before chilling rather than expecting refrigeration to smooth them out.
- Check labels for dietary needs. This recipe contains cashews and coconut, and packaged ingredients can have manufacturing cross-contact warnings. For a nut-free option, use a thick, plain dairy-free cream cheese in place of the cashews, water, and coconut oil; adjust the lemon and salt to taste. It will be tangier and more like cream cheese than mascarpone.
Serving Suggestions
For tiramisu, use this chilled cream as part of the mascarpone layer in a recipe that does not depend on mascarpone for a precise structure. It is a little firmer after chilling and has a mild cashew flavor, so fold it gently into a dairy-free whipped topping or another approved filling when a lighter, airier layer is wanted. If the original dessert includes eggs or other ingredients, make sure those are prepared and handled according to the recipe’s food-safety directions.
It also works as a topping for berries, poached fruit, pancakes, waffles, or a slice of spice cake. Sweeten it separately with powdered sugar, maple syrup, or vanilla according to the dessert; adding sweetener to the full batch would make it less useful in savory cooking. For a quick fruit dip, stir a spoonful with a little vanilla and sweetener, then taste before adding more.
For savory uses, spoon a small amount into warm tomato sauce, risotto, or a bowl of soup after taking the pan off the heat. Stir gently until the cream blends in. You can also spread it on toast with roasted vegetables or herbs. Its lemony tang is more noticeable in a simple sauce than in a layered dessert, so begin with a modest amount and adjust seasoning to suit the dish.
Variations
Less tangy dessert version: Reduce the lemon juice to 2 teaspoons (10 ml) and omit the vinegar. The result is milder and better suited to a sweet filling, although it will taste less like the gentle cultured tang of mascarpone. Add vanilla or sweetener only when you know how you will use that portion.
More savory version: Keep the recipe as written and add 1 teaspoon (2 g) finely chopped fresh herbs, such as chives or thyme, after blending. A small pinch of black pepper is another option. Avoid adding a large amount of herbs or strong seasoning to the whole batch if you want to use some in desserts.
Without coconut oil: You can leave out the oil, but the chilled substitute will be softer and less rich because the oil helps it firm in the refrigerator. Use it as a spoonable cream for sauces, dips, or softer fillings rather than relying on it to hold a neat layer. Do not replace the oil with an equal amount of water, which would make the mixture thinner.
With dairy-free cream cheese: For a faster alternative, start with 1 cup (225 g) plain, thick dairy-free cream cheese and beat it until smooth. Add lemon juice a little at a time, tasting as you go. This shortcut has a more pronounced cream-cheese flavor and may be saltier, so it is not a one-to-one flavor match, but it can work well in spreads and baked fillings.
Storage and Reheating
Transfer the finished substitute to a clean, airtight container and refrigerate it within 2 hours of making it. It keeps for up to 4 days in the refrigerator. The coconut oil firms when cold, so let the portion you need stand at room temperature for about 10 to 15 minutes, then stir until creamy. This is a softening step, not reheating; the mixture does not need to be warmed for most uses.
For longer storage, freeze it in a well-sealed container for up to 1 month. Thaw it overnight in the refrigerator, then stir or briefly reblend it if the texture looks separated. Freezing can make the cream a little grainier, so thawed portions are best in sauces, fillings, or blended desserts rather than as a polished topping. Do not leave it at room temperature for more than 2 hours, and discard it if it develops an unusual smell, appearance, or texture.
Frequently Asked Questions
Does this taste exactly like mascarpone?
Not exactly. Mascarpone is a fresh Italian cheese traditionally made from cream, while this dairy-free version is built from cashews and has a faint nutty flavor with a little lemony tang. In a layered dessert or a well-seasoned sauce, the difference is less noticeable; on its own, the cashew character is easier to detect.
Can I use this in tiramisu?
Yes, it can replace mascarpone in many dairy-free tiramisu-style desserts. Its texture is thick after chilling, but it is not identical to mascarpone and may not behave exactly like it in every recipe. Fold it into the other filling ingredients gently, and avoid adding extra liquid unless the recipe specifically calls for it.
Can I make it without soaking the cashews?
Soaking is strongly recommended for this recipe because softened cashews blend more smoothly. If you skip it, the cream may remain gritty, especially in a standard blender or food processor. As a shortcut, use cashew butter made from plain cashews, but begin with less water and add it gradually because nut butter has a different thickness and concentration.
What can I use if I have a cashew allergy?
Do not use cashews or cashew butter. A thick plain dairy-free cream cheese is the simplest swap; beat it smooth and add lemon juice gradually, since some products are already quite tangy or salty. Sunflower-seed cream can also be blended into a spread, but its flavor and color differ, and it may need a different amount of liquid.
Why is my substitute grainy or runny?
Graininess usually means the cashews needed a longer soak or more blending. Scrape down the blender and continue until the cream is smooth, adding water only in tiny amounts if the blades cannot move the mixture. A runny result often comes from adding too much water; chilling can help it firm somewhat, but it will not fully correct a heavily diluted batch.
Can I use it in cooked sauces?
Yes. Stir it into a warm sauce near the end of cooking, preferably after removing the pan from the heat, and add it gradually while stirring. Avoid boiling the sauce vigorously once the substitute is added, since the texture may become less smooth. For a very thin sauce, first loosen a spoonful of the cashew cream with a little warm sauce, then stir that mixture back into the pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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