MascarponeV the Purita

This vegan mascarpone is rich, creamy and made with simple pantry ingredients. It makes the perfect dairy free mascarpone substitute for use in desserts and savory dishes.


🤍 1 ½ cups Raw Cashews (225g)
🤍 ¾ cup Coconut Cream (180ml) Hardened cream only*
🤍 2 Tablespoons Lemon Juice Freshly Squeezed
🤍 1 teaspoon Distilled White Vinegar
🤍 ¼ teaspoon Salt


🥥 1. Add raw cashews to a bowl. Pour boiling hot water from the kettle over the top so that the cashews are submerged. Leave them to soak for 30 minutes.

🥥 2. After 30 minutes of soaking, drain and rinse the cashews.

🥥 3. Add cashews, coconut cream, lemon juice, distilled white vinegar and salt to a high powered blender or a food processor and blend until smooth.

🥥 4. Transfer to a jar or container and store in the fridge. It will thicken up in the fridge.


🤍 Coconut cream. This should be canned and unsweetened. We also only use the hardened cream at the top of a chilled can. You could use full fat, canned, unsweetened coconut milk as well, so long as it's chilled first and you only use the hardened cream at the top.

🤍 Blender or food processor. This recipe requires a high powered blender otherwise it's best to use a food processor instead. It won't end up quite as smooth, but that's not a problem.

🤍 Add sweetness. If you want to sweeten it up to use in a dessert or tiramisu, then feel free to add 1 tablespoon of granulated sugar or maple syrup and blend it in.

🤍 Storing: Keep it stored in a covered container in the fridge for up to 1 week. Give it a good stir before using.

🤍 Freezing: You can also freeze it for up to 3 months. Let it thaw and then stir it up very well again before using. It may look curdled while thawing, don't worry about it, just stir it very well and it all comes back together.

🤍 Servings: This recipe makes 2 cups of vegan mascarpone. Each serve is around ¼ cup.