5 Minute Vegan Mascarpone (Nut Free Recipe)
This thick and creamy vegan mascarpone recipe is made with just 5 ingredients, 5 minutes of prep time and a blender. Silky smooth results every time with 30 seconds of blending and NO nuts!
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Serves: 4 people
Calories: 263kcal
Ingredients
- 65 g coconut oil (melted and then cooled to room temperature* (or other neutral flavoured oil if coconut is not tolerated))
- 175 g silken tofu
- 105 g vegan cream** (nut free if required)
- 15 g caster sugar
- ¾ tsp vanilla
Equipment
- High Speed Cup Blender
Instructions
- If your coconut oil is solid (white) then you’ll need to melt it to a clear liquid first. To do this melt the coconut oil in a saucepan over low heat and then set it aside to cool to room temperature.65 g coconut oil
- Add the silken tofu, vegan cream, caster sugar, vanilla extract and room temperature coconut oil to a blender cup and blend for around 30 seconds until smooth.175 g silken tofu, 105 g vegan cream**, 15 g caster sugar, 3/4 tsp vanilla
Notes
Recipe inspired by: Italy
* Pick a coconut oil with a mild flavour to reduce the coconut flavour that comes through into the mascarpone. You can use any coconut oil (or non-coconut neutral flavoured oil) but some have a stronger flavour and whilst this isn’t unpleasant, it’s better if you have a mild coconut oil. Biona do a mild flavoured coconut oil that you can get here.
** We have tested this recipe with both soya cream (such as Alpro) and coconut cream and both work well. If using coconut cream, you want to only use the thick white part from the top of a tin of full fat coconut milk (discard the clear liquid underneath). If your tin of coconut milk has combined (clear liquid and thick white part) then cover it and pop it in the fridge for around 30 minutes. You should find that the mixture will separate again and the ‘cream’ part will solidify at the top of the tin.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 263kcal | Carbohydrates: 7g | Protein: 3g | Fat: 26g | Saturated Fat: 22g | Sodium: 3mg | Fiber: 1g | Sugar: 4g | Net Carbohydrates: 6g
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