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:
- 1½ cups raw cashews (soaked over night)
- ½ cup coconut cream
- Juice of 1 lemon
- pinch of salt
- Put all ingredients in a high speed blender and blend until smooth.
- 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.
- Serve with desserts, fruits or use as a spread.