Description
This creamy vegan mascarpone cheese recipe uses full-fat coconut milk, soy milk, and vegan Greek-style yogurt to create a smooth, rich, and dairy-free alternative to traditional mascarpone. Perfect for enhancing vegan desserts like tiramisu, cheesecakes, or savory dishes such as pasta and pizza, this no-nut mascarpone is simple to prepare and naturally dairy-free, making it suitable for vegan diets.
Ingredients
Scale
Dairy-Free Cream Base
- 1 x 400 ml can full-fat coconut milk
- 400 ml soy milk
- 200 g vegan Greek-style yogurt or skyr (e.g., Alpro plain Greek-style soy yogurt)
Acidic Coagulants
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons freshly squeezed lemon juice
Instructions
- Combine and Heat Ingredients: Add the full can of coconut milk, soy milk, and vegan Greek-style yogurt into a saucepan. Whisk thoroughly to combine. Slowly heat the mixture over medium-low heat for about 10 minutes, ensuring the temperature reaches between 85-90°C (185-194°F).
- Add Vinegar and Lemon Juice: Remove the saucepan from the heat and stir in the apple cider vinegar and freshly squeezed lemon juice. Return the pot to medium heat and continue heating gently for another 10 minutes without stirring. The mixture should become bubbly and foamy on top and you will notice curds starting to separate from the liquid.
- Cool the Mixture: Remove the pot from heat again and allow it to cool completely to room temperature for 30-40 minutes. If preparing a double batch, extend cooling time to about one hour. The mixture will appear curdled and thickened in some parts.
- Strain the Cheese: Place a fine-mesh sieve or colander lined with cheesecloth over a large mixing bowl. Transfer the cooled cream mixture into the lined sieve. Secure the cheesecloth with a rubber band or loosely cover with foil or a large plate. Refrigerate for 12-24 hours to allow the liquid to drain and thicken the cheese.
- Separate and Reserve Liquid: After chilling and straining, pour off the remaining liquid whey from the bowl; it can be saved for use in other recipes such as pasta dough. The thickened mascarpone will remain in the cheesecloth.
- Whisk and Smooth: Transfer the mascarpone cheese to a large mixing bowl and whisk vigorously for 3-5 minutes until the texture is smooth and creamy.
- Serving Suggestions and Storage: Use this vegan mascarpone in desserts like tiramisu or vegan cheesecake, spread on toast with a drizzle of agave or maple syrup, or add to savory dishes like pizza and pasta. For a sweeter version, fold in 1-2 tablespoons of agave or maple syrup or whisk in 2 tablespoons of confectioner’s sugar. Store the mascarpone in an airtight container in the refrigerator for up to 5 days.
Notes
- Use full-fat coconut milk to achieve the right creamy texture and richness.
- Make sure not to agitate the mixture after adding lemon juice and vinegar to allow curds to form properly.
- Straining time (12-24 hours) affects thickness; longer times yield firmer mascarpone.
- Reserved liquid whey can be used in pasta recipes or smoothies.
