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    Home » Articles » Substitutes

    Published: Jul 31, 2022 by Harriet · Leave a Comment

    Vegan Mascarpone Cheese Substitute

    Jump to recipe card

    This homemade vegan mascarpone cheese substitute is easy to make. Made with just one ingredient this could not be any easier to make.

    Homemade dairy free mascarpone cheese substitute in a small wooden bowl.
    Jump to:
    • Cost To Make
    • Why You'll Love This Recipe:
    • What Is Mascarpone Cheese
    • Ingredients In This Recipe
    • Equipment
    • Step By Step Instructions
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Storage
    • Frequently Asked Questions
    • More Easy Recipes
    • Recipe

    This easy vegan mascarpone cheese is thick, creamy, and slightly sweet. It is a great dairy-free substitute for sweet and savory cooking.

    Cost To Make

    Estimated cost = $4.50 or $0.90 a serve

    Why You'll Love This Recipe:

    • It is rich and creamy and spreads well.
    • It's made with no cheese, no tofu, and is cream free.
    • This is a simple one-ingredient recipe that is fuss-free and quick to make, and you don't need any fancy gadgets to make it.
    • This recipe is low fat, dairy-free, gluten-free, and nut-free.
    • It is smooth, creamy, and thick enough to be used for piped decorations.
    • This recipe makes about 1 ¼ cups of vegan mascarpone substitute.
    • This dairy-free mascarpone substitute is ideal for use in desserts and some savory cooking.

    What Is Mascarpone Cheese

    Mascarpone cheese is an Italian cheese made from two ingredients, heavy cream, and citric acid. This simple cheese is can be used in sweet and savory cooking.

    It is thick, creamy, rich, slightly sweet, and has a fat content of about 70%. It tastes similar to cream cheese, ricotta cheese, or creme fraiche.

    soyaeats.com

    Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Plant-based yogurt - try to use plain unflavored yogurt, but if you can't get plain, use vanilla or coconut yogurt. Because these yogurts are already sweetened, there is no need for the use of extra sugar.

    Equipment

    Sieve and muslin (cheesecloth) and needed.

    Step By Step Instructions

    This recipe could not be any simpler.

    Dairy free yogurt being scooped into a sieve lined with muslin.

    Step 1 - Line a sieve with a muslin cloth and place it over a large bowl or jug. Then empty a carton of plant-based yogurt into the sieve.

    Muslin cloth with yogurt inside set over a strainer for draining.

    Step 2 - Gather the muslin cloth and twist to seal the yogurt inside, place a weight on top of the yogurt bundle (a soup can will do), and put it in the fridge for 24 hours to drain.

    Image showing how to drain yogurt.

    Step 3 - After 24 hours, water will have drained from the plant yogurt, and water can be discarded.

    The amount of water removed from the yogurt will vary from brand to brand.

    Vegan mascarpone substitute in a sieve.

    Step 4 - Scoop the mascarpone substitute out of the muslin cloth and transfer to a container with a lid - we usually put the vegan mascarpone back into the cleaned yogurt container. Store in the fridge until needed.

    Serving Size

    The serving size of this vegan mascarpone substitute is about ¼ cup (80 grams, 2.8 ounces), which is about three times more than the average 30 grams (1.06 ounces) serving of mascarpone cheese.

    Calories Per Serve

    An 80 grams (2.8-ounce) serving of this vegan mascarpone has about 66 calories and 2 grams of fat.

    A 30-gram (1.06-ounce) serving of mascarpone cheese has about 120 calories and 14 grams of fat.

    Serving Suggestions

    This dairy-free mascarpone is slightly sweet and will carry the flavor of the yogurt used. 

    We recommend using plain, vanilla, or coconut. These flavors are relatively neutral and are suitable for most sweet and savory dishes.

    Below are a few ways you can use this vegan mascarpone.

    • Replacement for cream in desserts.
    • Serve it on baked fruits, crumbles, stewed fruits, or scones.
    • Use it to make tiramisu.
    • Use it to make dairy-free fruits in cream
    • Use small amounts in sauces for pasta or soups.
    Image showing thick and creamy  yogurt after 24 hours of draining.

    Storage

    This mascarpone substitute should be stored in the fridge and in an airtight container. It will keep for about seven days.

    Frequently Asked Questions

    Is Mascarpone cheese vegan?

    No, it is not vegan because it is made from milk.

    More Easy Recipes

    If you liked this recipe, you might also want to try our other dairy-free alternative vegan mascarpone tofu on our other blog Soya Eats.

    • Dairy-free blueberry muffins
    • No bake peanut butter oatmeal balls
    • Unsweetened applesauce
    • Dairy-free custard 
    • How to make dairy-free condensed milk
    A piped swirl of thick yogurt on spoon.

    I do hope that you try this recipe for vegan mascarpone. If you do, please come back and leave a comment below because I would love to know how you went.


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    Recipe

    A vegan mascarpone cheese substitute piped onto a spoon.

    Vegan Mascarpone Cheese Substitute

    This easy vegan mascarpone cheese is thick, creamy, and slightly sweet. It is a great dairy-free substitute for sweet and savory cooking.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 5 mins
    Cook Time : 0 mins
    Refrigeration : 1 day
    Total Time : 1 d 5 mins
    Cuisine: : Western
    Course : Dessert
    Servings : 5 x ¼ cup servings
    Calories : 66 : kcal
    Estimated Cost (AUD) : $4.50 or $0.90 a serve

    EQUIPMENT

    • sieve
    • Muslin cloth (cheesecloth)
    • Large bowl or jug

    INGREDIENTS

    • 500 grams 17.6 ounces of plant-yogurt, plain, vanilla, or coconut flavor
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Transfer the yogurt to a sieve lined with a double layer of muslin and suspended over a bowl.
    • Gather sides of the muslin and twist to close. Place a flat bottom bowl on top of the twisted muslin and arrange it so it sits flat.
      Then add weight like a 400-gram (14 ounces) unopened can of beans or tomatoes - this weight will help press out some of the liquid. Place in the fridge and allow to drain for at least 12 - 24 hours.
    • After draining, scoop the vegan mascarpone out from the muslin cloth and transfer it to a container, store in the fridge until needed.

    Notes

    This recipe makes about 324 grams (11.4 ounces) or about 1 ¼ cups of vegan mascarpone substitute.
    Nutrition Facts
    Vegan Mascarpone Cheese Substitute
    Serving Size
     
    1 x ¼ cup
    Amount per Serving
    Calories
    66
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    0.2
    g
    1
    %
    Sodium
     
    13
    mg
    1
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    0.4
    g
    2
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    3
    g
    6
    %
    Vitamin C
     
    13
    mg
    16
    %
    Calcium
     
    132
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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