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
Scale
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
