This vegan substitute for mascarpone cheese is a thick, mild cashew cream blended with coconut cream and refined coconut oil. It is spoonable when chilled and works in desserts, frostings, and savory dishes when you want mascarpone’s richness without dairy.
Ingredients
- 1½ cups raw unsalted cashews (210 g)
- 4 cups cold water (950 ml), for soaking; discard after soaking
- ½ cup unsweetened coconut cream (120 g), preferably the thick canned kind
- 2 tablespoons refined coconut oil (28 g), melted and cooled until just liquid
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon apple cider vinegar (5 ml)
- ⅛ teaspoon fine salt (about 0.7 g)
- 1–3 tablespoons unsweetened oat or soy milk (15–45 ml), only if needed for blending
Instructions
- Soak the cashews. Put the cashews in a bowl and cover them with the cold water. Cover the bowl and refrigerate for 4 hours. This softens the nuts enough to blend into a smoother cream. Drain and rinse them well; do not use the soaking water in the finished mixture.
- Prepare the oil. Melt the refined coconut oil, then let it cool until it is liquid but no longer warm. Hot oil can warm the mixture and make it harder to judge its texture. Refined coconut oil is preferable here because it has a more neutral flavor than virgin coconut oil.
- Blend until smooth. Add the drained cashews, coconut cream, cooled oil, lemon juice, vinegar, and salt to a high-speed blender or food processor. Blend, stopping to scrape the sides as needed, until the mixture looks glossy and has no noticeable graininess. Depending on the machine, this takes about 2–4 minutes in a high-speed blender or longer in a food processor.
- Adjust the consistency carefully. If the blades are struggling or the cream is too thick to move, add oat or soy milk 1 tablespoon (15 ml) at a time. Blend after each addition and stop as soon as the mixture is smooth. A little liquid goes a long way: too much will make the finished substitute loose rather than thick and spoonable.
- Chill to set. Scrape the mixture into a clean, covered container and refrigerate for 2 hours before using. The coconut oil firms as it cools, giving the cream more body. It will be soft enough to scoop and spread, not as dense as a block of dairy mascarpone.
Tips
- Blend longer than you think you need to. Cashews can look smooth while still feeling slightly sandy. Rub a little cream between your fingers to check; if you notice grit, keep blending and scrape down the container. A powerful blender usually gives the silkiest result, while a food processor may leave a slightly more textured cream.
- Keep added liquid to a minimum. Begin with no plant milk and add it only if the blender needs help. The mixture may seem thick before chilling, but that is useful: it will soften slightly as it sits at room temperature for serving. If it turns out thinner than you wanted, chill it fully before deciding whether it needs adjustment.
- Choose the right coconut product. Use unsweetened coconut cream, not a sweetened cream or a carton of thin coconut beverage. A little coconut aroma may remain, especially in desserts. Refined coconut oil keeps that flavor subtler; virgin coconut oil will taste noticeably more coconut-forward.
- Season for the dish you are making. This recipe is deliberately mild and only lightly tangy. For a savory dip or pasta sauce, you can add a pinch more salt or a little extra lemon after blending. For a dessert, taste before adding sweetener; the base is not sweetened so it can suit either use.
Serving Suggestions
Use the chilled cream as a mascarpone-style layer in tiramisu, trifle, or a fruit-and-cookie parfait. Its mild tang and rich texture pair well with coffee, cocoa, berries, stone fruit, and citrus. For tiramisu, treat it as the mascarpone component in a recipe that can accommodate a slightly softer, subtly nutty filling. It does not contain eggs, so it will not behave exactly like a traditional filling made with whipped eggs; fold it gently with any other components and avoid overmixing.
For a simple dessert, spoon it over sliced strawberries or roasted peaches and finish with a little grated chocolate. It also makes a useful filling for crepes or a topping for pancakes when you want something richer than plain plant-based yogurt. For savory meals, stir a spoonful into warm pasta off the heat, spread it on crostini, or use it as a creamy layer in vegetable lasagna. Add it gradually to hot dishes so it blends in smoothly rather than forming a cool lump.
Because the recipe is unsweetened, you can flavor only the portion you need. For a sweet topping, mix a few spoonfuls with powdered sugar or maple syrup and a little vanilla. For a savory spread, add chopped herbs, black pepper, and lemon zest. Keep in mind that added liquid or juicy ingredients can loosen the cream, so fold them in just before serving.
Variations
Make it tangier. Add another ½ teaspoon (2.5 ml) of lemon juice or vinegar, blend briefly, and taste. A sharper version is useful in savory sauces and spreads, but too much acid can make the flavor seem more like a cashew cream cheese than mascarpone. Add it in small increments rather than pouring in extra juice all at once.
Use vegan cream cheese for a quicker alternative. Blend 8 ounces (225 g) plain, unsweetened vegan cream cheese with 2 tablespoons (28 g) softened vegan butter until smooth, then chill for 1 hour. This option skips the cashew soak and is often firmer, tangier, and more recognizably cream-cheese-like than the main recipe. Check the package for added flavors or sugar before using it in a savory dish.
Make a dessert-ready batch. Blend in 1–2 tablespoons (12–24 g) powdered sugar and ½ teaspoon (2.5 ml) vanilla extract after the base is smooth. Start with the smaller amount, taste, and add more if needed. Powdered sugar incorporates more evenly than granulated sugar, which can leave a faintly gritty texture. Keep this version separate from the plain batch if you also plan to use the cream in pasta or dips.
Adjust the flavor without changing the texture. A small pinch of black pepper or finely grated lemon zest suits savory dishes; cocoa powder, vanilla, or a little maple syrup suits desserts. Avoid adding large amounts of liquid flavorings, such as juice or coffee, because they can make the chilled cream too soft. If you want a coffee flavor, use a small amount of cooled, concentrated coffee and add it gradually.
Storage and Reheating
Transfer the finished cream to a clean, airtight container and refrigerate it within 2 hours of blending. It keeps for 3–4 days in the refrigerator. The coconut oil firms when cold, so the cream may feel quite solid straight from the fridge; let the amount you need stand at room temperature for about 10–15 minutes, then stir gently before serving. Do not leave the full container out for an extended period.
This is a no-cook spread, so it does not need reheating. For a warm pasta sauce, stir a spoonful into the dish after taking it off the heat, or loosen a small portion in a saucepan over low heat with a splash of plant milk. Warm it gently and stir continuously; boiling can make a cashew-based cream separate or become oily. Do not repeatedly warm and cool the same batch.
For longer storage, freeze the cream in a tightly sealed container for up to 1 month. Leave a little space at the top for expansion. Thaw it overnight in the refrigerator, then stir or briefly reblend to restore a more even texture; it may be slightly grainier after freezing. Freeze in small portions if you expect to use it a spoonful at a time, and discard it if it has been left at room temperature for more than 2 hours.
Frequently Asked Questions
Does this taste exactly like dairy mascarpone? No. It is a practical substitute with a similarly rich, mild, creamy character, but cashews bring a faint nutty flavor and coconut cream can add a subtle coconut note. Refined coconut oil helps keep the coconut flavor restrained. The result is close enough for many recipes, but delicate desserts may taste different from versions made with dairy.
Can I use this in tiramisu? Yes, as the mascarpone portion of a tiramisu-style dessert. It is thick and creamy after chilling, though it may be softer and more tangy than dairy mascarpone. Use a recipe that can handle that texture, fold rather than beat it aggressively, and chill the assembled dessert according to its directions. This substitute does not replace eggs or any other ingredients in a tiramisu recipe.
Can I make it without soaking the cashews? Soaking is recommended for the smoothest result, particularly if your blender is not high-powered. If you are short on time, cover the cashews with freshly boiled water and soak them for about 30 minutes, then drain and rinse them. Let them cool before blending. The refrigerated soak in the main recipe is gentler and gives you a predictable preparation time.
Can I replace the cashews with another nut? Cashews are especially useful because they blend into a relatively mild, creamy base. Almonds are firmer and may leave a more noticeable texture even after soaking; walnuts have a stronger flavor and darker color. For a nut-free option, use the vegan cream cheese variation instead of making a direct one-for-one nut swap, since other ingredients will not produce the same texture.
Why is my substitute runny or grainy? A runny result usually means too much plant milk was added, the coconut cream was thin, or the mixture has not chilled long enough. Refrigerate it for the full 2 hours before judging the consistency. Graininess usually means the cashews need more blending or the appliance is not powerful enough; scrape the sides and continue blending, adding liquid only a teaspoon or tablespoon at a time if necessary.
Can I use it in a hot dish? Yes. Stir it into warm pasta, soup, or a sauce near the end of cooking, preferably after taking the pan off the heat. Gentle heat loosens the cream, while a hard boil can cause separation. It works well as a finishing ingredient or creamy layer, but it is not designed to behave exactly like dairy mascarpone in every baked or high-heat recipe.
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