There is a lot of flexibility when making this mascarpone. I must be doing the stop-scrape-restart cycle about 8 times before I reach the desired consistency, so take your time and be patient! Step 4- Taste and adjust Process until very smooth, taking a few breaks to scrape the walls with a spatula and process again. In a food processor, combine the drained cashews, coconut cream, maple syrup, lemon juice and salt. Open your can of coconut milk and using a scoop, scrape the top bright white solid portion into your ½ measuring cup. I will often do a quick soaking method where I cover them with boiling water and only let them soak for 30 minutes, which work well too.ĭrain very well so you don't add extra moisture to your mascarpone spread.Īlso, if you are making this mascarpone in the middle of the summer and your house is very hot, then transfer your can of coconut milk in the fridge at the same time you start soaking on your cashews (it is easier to get the top solid portion when chilled). Simply cover your cashews with plenty of fresh water and let them sit overnight or for at least 4 hours.
HOW DO I MAKE CHEESE DIP HOW TO
How to make it Step 1- Prepare the cashews
This is a simple 5-ingredient recipe that all comes together in the food processor. The combo cashews + coconut cream is what gave me the best creamy and rich mascarpone consistency I was looking for, but I also made a few tests using only cashews, which worked great too. And don't discard the remaining coconut water from the can after using the coconut cream, store in the fridge and use in your smoothies or make pineapple slush using it! Just be sure to chill your can first if the weather is warm and don't shake your can too much before opening. You can buy coconut cream in a can like this coconut cream from 365, but what I actually do is I scrape off the top solid portion of the coconut cream you can find in cans of coconut milk. I used naturally high in healthy fats raw cashews (you know how much I love cashews), but also a few scoops of additional coconut cream (you won't taste it much). To reach that rich and velvety texture, then a source of fat was included in this recipe. It might also remind you of a ricotta cheese, although slightly sweeter. It has a very spread-able and smooth texture similar to a cream cheese, but in a thinner consistency. It is traditionally used to make the classic Italian tiramisu layered dessert, but also, with cream being its main ingredient, it is generally used to enrich many dishes like risotto, pasta, soup, etc. It is made by curdling or coagulating heavy cream using an acidic agent, such as lemon juice or vinegar, which explains its naturally tart flavor. Mascarpone is high-in-fat classic Italian soft cheese. It has that hooking cheesy little something that makes us go for more. But also, use it to top your pizza or make your pasta or mashed potatoes heavenly by adding a generous dollop. Use it as a dip for fruits, in tiramisu desserts or even use just the same as whipped cream.
I have been using my vegan parmesan, vegan feta, vegan white cheese dip and vegan ricotta cheese regularly to cheese up many dishes in a healthy way, but now was ready to take on the vegan mascarpone challenge!Īnd what I love so much about this mascarpone cheese recipe is how it goes amazingly well with either sweet vs savory recipes. Have you heard of cheese being the 'dairy crack'? yup, this is what I am talking about. It is so hard to cut on the cheese, isn't it? Cheese is so addictively delicious and makes everything more melty, stringy, creamy, rich and with flavors that are difficult to replace. I thought it was time for another vegan cheese recipe to join the vegan cheese club! Healthy, refined sugar-free and can easily be whipped up last minute. It makes for a great dairy-free substitute you can use in either sweet or savory recipes. This quick and easy vegan mascarpone cheese is so creamy, slightly sweet and just a little tart.
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