Recipe
Creamy, dreamy, and completely dairy-free, this vegan mascarpone is a plant-based twist on an Italian classic. Made with cashews, it’s rich, velvety, and perfect for dolloping on desserts, fresh fruit, or anything that calls for a little extra indulgence.
You will need
Serves 200g
- 1 1/2 cups cashews, soaked overnight in water
- 1/2 cup full fat soy milk, plus extra if needed
- 2 tablespoons refined coconut oil, melted
- 1 tablespoon lemon juice
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
Recipe: Nadia Fragnito
Directions
5 mins to prep
4 hours to chill
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Step 1
In a high-speed blender or food processor, process all ingredients until completely smooth, scraping down the sides as you go. If the mascarpone is proving too thick to blend, add extra dashes of milk.
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Step 2
Pour into a container or jar, and allow to chill until ready to serve. For a thicker texture, chill overnight.
Variation
For a quick and simple dessert, serve in a gorgeous dish, dust with icing sugar, alongside luscious berries or sliced fresh fruit such as peaches and mango.
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Recipe: Nadia Fragnito
