Easy Mascarpone

A 5 minute, 4 ingredient, easy and delightful plant-based mascarpone. It works great as a bagel spread (think lox, with red bell pepper “salmon”), as a topping over muffins, desserts, fruits or smoothies, over gram crackers, or even as a cream base for soups. With such simplicity and versatility, I highly recommend you give it a try. Here is the recipe:

#vegan #plantbased #cream #cheese #spread

Easy Mascarpone
Prep Time
5 mins
Total Time
5 mins
Course: Basics
Cuisine: Vegan
Servings: 1 1/2 cup
Author: Maya Sozer
  • 1 1/2 cups raw cashews soaked over night
  • 1/2 cup coconut cream
  • Juice of 1 lemon
  • pinch of salt
  1. Put all ingredients in a high speed blender and blend until smooth.
  2. It will keep in the fridge for up to one week or in freezer for up to 3 months. Before serving let it wait at fridge at least 2 hours.
  3. Serve with desserts, fruits or use as a spread.

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