If you’ve been searching for a luxurious, dairy-free cheese alternative that doesn’t rely on nuts, you’re going to absolutely love this Creamy Vegan Mascarpone Cheese (No Nuts) Recipe. It’s smooth, velvety, and has that gorgeous richness you want in mascarpone without any of the allergens. Using simple ingredients like coconut milk and vegan yogurt, this recipe creates a luscious texture that effortlessly mimics traditional mascarpone. Perfect for dolloping on desserts, stirring into savory dishes, or spreading on toast, it’s a game-changer for anyone exploring plant-based cooking without nuts.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in achieving that perfect balance of creaminess, tanginess, and structure in this recipe. They’re carefully chosen to give you a smooth, thick mascarpone that’s rich without feeling heavy.
- 400 ml can of full-fat coconut milk: Provides the essential creamy base with natural richness and subtle sweetness.
- 400 ml soy milk: Adds volume and body, making the mixture smooth and easy to work with.
- 200 g vegan Greek-style yogurt or skyr: Offers tang and thickness, contributing to that signature mascarpone tanginess.
- 1 ½ tablespoons apple cider vinegar: Helps the mixture curdle gently, mimicking cheese-making acids without overpowering flavor.
- 1 ½ tablespoons lemon juice (freshly squeezed): Enhances brightness and aids in thickening the cheese for a lovely, velvety texture.
How to Make Creamy Vegan Mascarpone Cheese (No Nuts) Recipe
Step 1: Combining and Heating the Base
Start by adding the entire can of full-fat coconut milk, soy milk, and vegan Greek-style yogurt to a saucepan. Whisk these together thoroughly until you have a smooth, consistent mixture. Slowly heat this over medium-low heat and carefully monitor the temperature; you want it to reach between 85-90 degrees Celsius (185-194 degrees Fahrenheit). This warm temperature helps prepare the proteins and fats to curdle just right in the next step.
Step 2: Introducing the Acids for Curdling
Remove your pot from the heat and stir in the apple cider vinegar and fresh lemon juice. These acids are what will transform your silky mixture by gently separating the curds from the liquid. Return the pot to medium heat and continue warming it for about 10 minutes without stirring. You’ll notice a bubbly, foamy layer on top and bits of curd beginning to form — this is exactly what you want.
Step 3: Cooling and Setting the Mixture
Take your pot off the heat again and let the mixture cool naturally to room temperature. This cooling process, which takes roughly 30-40 minutes, allows it to thicken and develop those luscious curds further. If you’re doubling the recipe, be patient and let it cool for a full hour to ensure proper set.
Step 4: Straining for Creaminess
Line a fine-mesh sieve or colander with a cheesecloth and place it over a large bowl. Pour the cooled curdled cream into this setup. Secure the top of the cheesecloth gently with a rubber band or cover with foil or a plate. Pop it in the fridge and allow it to strain for 12 to 24 hours. This slow draining process removes excess liquid, leaving behind that beautiful, thick mascarpone cheese.
Step 5: Whisking to Perfection
Once your mascarpone has chilled and strained, transfer it to a large mixing bowl. Whisk vigorously for 3 to 5 minutes until silky smooth and creamy. This step ensures that any lumps are smoothed out, giving you that classic mascarpone texture you’re dreaming of.
Step 6: Serving Suggestions
Now comes the fun part — getting creative with how you enjoy this stunning creamy vegan mascarpone. Sweeten with a tablespoon or two of agave, maple syrup, or confectioner’s sugar if you want a luscious cream perfect for desserts like tiramisu or cheesecake. Or, keep it savory and dollop on pasta, pizza, or fresh fruit for a lovely richness without overpowering flavors.
Step 7: Storing Your Creation
Transfer your luscious mascarpone cheese into an airtight container and refrigerate. It will keep beautifully for up to five days, giving you plenty of opportunities to experiment with it in various dishes.
How to Serve Creamy Vegan Mascarpone Cheese (No Nuts) Recipe
Garnishes
A sprinkle of freshly chopped herbs like basil or mint lifts this vegan mascarpone beautifully, especially when used in savory dishes. For sweets, a light dusting of cinnamon or cocoa powder adds warmth and depth, bringing out the subtle coconut notes.
Side Dishes
This vegan mascarpone pairs wonderfully with fresh berries, stone fruits, or crisp sliced apples, creating a simple yet elegant snack. On the savory end, it enhances roasted vegetables, crusty bread, and even adds richness to grain bowls or pasta dishes.
Creative Ways to Present
Try layering the creamy mascarpone with vegan chocolate mousse or fruit compote to create stunning desserts. Or simply swirl it into your morning oats or smoothie bowls for that extra indulgent creaminess without nuts. It also makes a fabulous spread on vegan crackers or bagels, so don’t hesitate to get playful!
Make Ahead and Storage
Storing Leftovers
If you’ve made more than you need, don’t worry — just keep your creamy vegan mascarpone in an airtight jar in the refrigerator. It stays fresh and delicious for up to 5 days, ready anytime you want a quick dollop of lusciousness.
Freezing
While freezing is doable, be mindful that the texture might change slightly upon thawing. If you must freeze it, transfer the mascarpone to a freezer-safe container, leaving some room for expansion, and use it within 1 month. Thaw in the refrigerator overnight before whisking it back to smoothness.
Reheating
This mascarpone is best enjoyed cold or at room temperature. Reheating is not recommended as heat can alter the delicate consistency. Instead, bring it out of the fridge a little early to soften naturally or whisk briefly to revive that creamy texture.
FAQs
Can I use other types of plant milk instead of soy milk?
Absolutely! Soy milk is preferred because of its protein content, which helps with curdling and texture, but you can experiment with oat or pea milk. Just keep in mind that the consistency and flavor might slightly differ.
Is the coconut flavor noticeable in the final cheese?
The full-fat coconut milk does impart a subtle, mild coconut undertone, but it’s balanced by the tanginess of the vegan yogurt and lemon juice. It’s never overwhelming and blends beautifully in sweet or savory dishes.
Can I make this recipe without vegan yogurt?
The vegan Greek-style yogurt is key for tang and helping the mascarpone set correctly. Without it, the flavor and texture won’t be quite the same. If you need a substitute, opt for a thick, creamy plant-based yogurt that’s unsweetened and plain.
How thick will the mascarpone be after straining?
After 12 to 24 hours of straining, you’ll get a thick, spreadable consistency similar to traditional mascarpone. It’s rich and creamy, perfect for dolloping or mixing into various recipes.
Can I sweeten the mascarpone before storing it?
You can add sweeteners like agave syrup, maple syrup, or powdered sugar either before or just prior to serving. Some prefer to keep it plain and add sweetness according to the dish, so it’s entirely up to your taste and intended use.
Final Thoughts
This Creamy Vegan Mascarpone Cheese (No Nuts) Recipe is a shining example of how plant-based cooking can be simple, delicious, and allergen-friendly at the same time. It’s fun to make, versatile to use, and brings that much-loved creamy indulgence to your table without any compromise. I can’t wait for you to try it and discover your own favorite way to enjoy this luscious vegan treat!
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Creamy Vegan Mascarpone Cheese (No Nuts) Recipe
- Total Time: 40 minutes plus 12-24 hours refrigeration
- Yield: 12 servings 1x
- Diet: Vegan
Description
This creamy vegan mascarpone cheese is a versatile dairy-free alternative made from coconut milk, soy milk, and vegan Greek-style yogurt. It offers a rich and smooth texture perfect for vegan desserts like tiramisu, cheesecakes, or as a creamy topping for pasta and pizza. This recipe is free from nuts, making it suitable for those with nut allergies, and can be sweetened optionally with agave, maple syrup, or confectioner’s sugar.
Ingredients
Dairy-Free Base
- 400 ml can of 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 Agents
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons freshly squeezed lemon juice
Instructions
- Combine Ingredients: Add the full can of coconut milk, soy milk, and vegan Greek-style yogurt into a saucepan. Whisk well to combine all the ingredients thoroughly before heating.
- Heat the Mixture: Slowly heat the mixture over medium-low heat for about 10 minutes, until it reaches a temperature of 85-90°C (185-194°F), stirring occasionally to prevent sticking but not agitating vigorously.
- Add Acidulants: Remove the saucepan from heat and stir in the apple cider vinegar and lemon juice. Then return the pot to medium heat and continue heating for another 10 minutes without stirring, allowing it to become bubbly and form curds separating from the liquid.
- Cool the Mixture: Remove the pot from heat again and let it cool completely to room temperature for 30-40 minutes (extend to 1 hour if making a double batch). During this time, the mixture will thicken and curdle slightly.
- Strain the Cheese: Line a fine-mesh sieve or colander with cheesecloth and place it over a large mixing bowl. Transfer the cooled mixture to the lined sieve and secure the cheesecloth with a rubber band or cover loosely. Refrigerate for 12-24 hours to allow the liquid to drain off and the mascarpone to thicken.
- Whisk the Mascarpone: After refrigeration, remove the thickened mascarpone from the cheesecloth and transfer to a large bowl. Whisk vigorously for 3-5 minutes until it attains a smooth, creamy consistency.
- Serve and Use: Use this vegan mascarpone in your favorite vegan desserts such as tiramisu or cheesecake, or as a creamy topping for pizza and pasta. For a sweetened version, mix in 1-2 tablespoons of agave syrup or maple syrup, or whisk in 2 tablespoons of confectioner’s sugar.
- Storage: Store the mascarpone in an airtight container or jar in the refrigerator and consume within 5 days for best freshness.
Notes
- Full-fat coconut milk is essential for creaminess; avoid light or reduced-fat varieties.
- Vegan Greek-style yogurt skyr provides the necessary culture and thick texture; Alpro plain Greek-style soy yogurt is recommended.
- The reserved liquid after straining (whey) can be saved and used as a creamy addition to pasta dishes or smoothies.
- Adjust sweetness according to your preference by adding agave, maple syrup, or confectioner’s sugar after whisking.
- This recipe is free of nuts, making it suitable for people with nut allergies.
- For larger batches, increase cooling time before straining to ensure proper thickening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dairy-Free Cheese
- Method: Stovetop
- Cuisine: Vegan
