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Vegan mascarpone in a small trifle dish with a spatula.

Easy Vegan Mascarpone

This Vegan Mascarpone is made with just 3-ingredients and is incredibly simple to whip up! It's creamy, light, and slightly sweet with a subtle tang. Serve this in tiramisu, dolloped on pies, or on top of french toast!
5 from 3 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Author: Liv King

Ingredients
 

  • 1 14oz Block of Firm Tofu see note
  • 2 tablespoons Lemon Juice
  • ¼ cup Powdered Sugar
  • Pinch of Salt
  • 1 tablespoon Plant Milk if needed

Instructions

  • Crumble the tofu and add to a nut milk bag or cheesecloth and squeeze out as much water as you can.
  • Add the tofu to a blender along with lemon juice, powdered sugar, and pinch of salt. Blend until smooth and creamy. Depending on the blender, you may need a splash of non-dairy milk to get it moving.
  • Serve immediately or transfer to an airtight jar and store in the fridge for up to 5 days.

Notes

Firm Tofu: I recommend using firm tofu. Silken tofu would be too soft and watery- and I believe extra-firm would work but could result in a gritty texture so would need to be blended a little longer and might require an extra splash of non-dairy milk.
Don’t have a cheesecloth or nut milk bag? No worries! Add the tofu to a clean dish cloth and squeeze the water out of it. Alternatively, you can press the tofu out by using a tofu press but I opted to go with the nut milk bag simply because it was quicker.
Storage: Transfer the vegan mascarpone to an airtight jar and store it in the fridge for up to 5 days. Stir it before serving!
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