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A vegan mascarpone cheese substitute piped onto a spoon.

Vegan Mascarpone Cheese Substitute

Harriet
This easy vegan mascarpone cheese is thick, creamy, and slightly sweet. It is a great dairy-free substitute for sweet and savory cooking.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 0 minutes
Refrigeration 1 day
Total Time 1 day 5 minutes
Course Dessert
Cuisine Western
Servings 5 x ¼ cup servings
Calories 66 kcal

Equipment

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

Ingredients
  

  • 500 grams 17.6 ounces of plant-yogurt, plain, vanilla, or coconut flavor

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

Serving: 1 x ¼ cupCalories: 66kcalCarbohydrates: 10gProtein: 3gFat: 2gSaturated Fat: 0.2gSodium: 13mgFiber: 0.4gSugar: 5gVitamin C: 13mgCalcium: 132mg
Keyword mascarpone cheese substitute recipe
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