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!
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!
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!