Ultra creamy and smooth with a fresh tangy mascarpone flavor, that's equally good in savory dishes as in sweet desserts.
Use it as a base for vegan classic tiramisu, limoncello tiramisu, tiramisu cheesecake, or keep it simple and make mascarpone toast (my new favorite snack!).
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🧀 What is Mascarpone?
Mascarpone is an Italian soft cheese that is set using acids such as lemon juice or tartaric acid. It originated in Northern Italy in the 16th-17th century.
Although traditional mascarpone is made without rennet and is therefore vegetarian, it uses heavy cream, which is unsuitable for vegans.
This thick Italian cream cheese is made by coagulating warmed cream with acid and then strained over a cheesecloth to separate the solids from the whey.
This homemade vegan mascarpone is made without animal products, cashews, or tofu. It's also gluten-free, and you don't need a food processor or blender to make it!
Tip: For a quick and easy "cheats" mascarpone cheese substitute, I mix vegan yogurt with cream cheese, like in my lemon mascarpone tart.
But. I wanted to make this recipe as close to regular mascarpone AS POSSIBLE. So I had to delve a little deeper into the process and ingredients.
🧾 Ingredients Needed
Here are all the simple ingredients you need to make this vegan mascarpone substitute from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Soy Milk: I generally swear by soy milk due to its protein content, it's similar to that found in dairy milk. You could swap this for pea milk as it has a similar protein content but please do not use oat milk, almond milk, or other dairy substitutes as they may not work.
- Coconut Milk: Since mascarpone usually has 60-75% fat content, I found that using soy milk alone did not yield that signature smooth, rich, creamy texture. This turned out to be more like vegan ricotta cheese. That's where full-fat coconut milk comes in, with its naturally high-fat content to mimic the consistency of heavy cream. Avoid coconut milk with added guar gum or other stabilizers, as this prevents the cream from separating - which is necessary for this recipe.
- Dairy-Free Yogurt: I recommend using thick Greek-style yogurt or Skyr for this vegan mascarpone cheese. I use Alpro Greek-style soy yogurt which contains cultures S. thermophilus, and L. Bulgaricus, which plays into the mascarpone flavor. If you can´t find thick soy yogurt, I would go for soft silken tofu as it will have a similar protein content.
- Apple Cider Vinegar and Fresh Lemon Juice: These acids will help solidify the "curds" and separate the water content. I find using a combination of both for a subtle tang and balanced flavor.
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🥣 Instructions
Here are step-by-step images showing how to make vegan mascarpone cheese.
Before getting started, I recommend getting your equipment together. You'll need some cheesecloth, a rubber band, a large saucepan, a sieve or colander, and some large bowls. I also recommend using a candy thermometer.
Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Whisk the coconut milk, soy milk, and non-dairy yogurt in a large saucepan until smooth.
Step 2: Slowly heat for about 10 minutes, until the temperature reaches 85-90°C (185-194°F).
Step 3: Remove from the heat and stir in the acids. Return to the heat and cook until bubbly and foamy on top. Cool the mascarpone mixture to room temperature without agitating the pot. At this stage, the mascarpone will have curdled and resemble a thick buttermilk consistency and some of the fat/protein will appear coagulated and be sticking to the sides of the pot.
Step 4: Place a colander or fine-mesh sieve on a large mixing bowl. Then line the sieve or colander with cheesecloth (a large nut milk bag would work too). Pour the cooled mascarpone into the lined sieve.
Step 5: Tie the top of the cloth together with a rubber band or cover loosely with some foil, plastic wrap, or a plate, and refrigerate.
Step 6: After 12-24 hours, most of the liquid will have strained from the mascarpone cheese. Spoon the cheese out of the nut milk bag and place it in a large bowl.
Technically, you could leave it here and have a very thick dairy-free mascarpone, but I recommend whipping it for 3-5 minutes as this mellows out the acidity and creates the creamiest consistency, and increases the yield
🍽 Serving Suggestions
- Use it in vegan cheesecake instead of non-dairy yogurt.
- As a base for my classic vegan tiramisu recipe or chocolate tiramisu, pistachio tiramisu, and lemon tiramisu.
- Stir into mashed potatoes.
- As a filling for pies and tarts.
- On toast with fresh basil, fresh fruit, berries, and a drizzle of homemade vegan honey, agave, maple syrup, or strawberry coulis.
- Make creamy mascarpone pasta sauce (like this tomato mascarpone sauce by The Veg Connection - swap the hard cheese for vegan parmesan or some nutritional yeast and you're good to go!).
- Top your vegan pizza (this homemade pizza by The Banana Diaries looks great!).
- Add on top of soups, warm salads, or in place of sour cream or crème fraîche in savory recipes.
💭 Recipe Tips
Don't throw out the "whey"! I'm using the term "whey" loosely for the remaining strained liquid. You can use this in so many other recipes that usually call for milk or buttermilk (think pancakes, tortillas, curries, or creamy pasta sauces, perhaps even bread, etc.)
Let the mascarpone mixture cool completely before transferring it to the cheesecloth. If you try to drain it whilst hot, you will lose a lot of the fat particles which first need to cool and thicken slightly.
To make easy vegan mascarpone cream, stir in 1-2 tablespoons agave or maple syrup or whisk in 2 tablespoons of confectioner's sugar. You can also add some vanilla bean paste or real vanilla bean.
💬 FAQs
Add it to an airtight container or sealed jar and refrigerate. It will keep in the fridge for up to 5 days.
I reckon you can. As this recipe uses the entire can of coconut milk (the fat and the watery part) using pure coconut cream will likely give you a thicker consistency.
I do recommend using a candy thermometer, but if you're keen to go ahead and make the recipe without one, just follow the timings closely and use the images above for reference!
Unfortunately, throughout my recipe testing, I have found that it's essential to get a result closest to an authentic texture and make the best vegan mascarpone.
I will say though that the acids in the recipe help to mask the flavor of the coconut, and I don't find you can taste it at all!
Here in Europe, Schlagfix does a vegan mascarpone. I have yet to try it, but I love using their vegan double cream! I wasn't able to find one available in the US throughout my research, lucky for this recipe hey! If you happen to know of any, I would love to hear about them in the comments!
🥛 More Vegan Italian Recipes
📖 Recipe
Creamy Vegan Mascarpone Cheese (No Nuts)
Equipment
Ingredients
- 400 ml (14 oz) can of full-fat coconut milk *see note 1
- 400 ml (1 ⅔ cups) soy milk
- 200 g (⅘ cup) vegan Greek-style yogurt or skyr I use Alpro plain Greek-style soy yogurt
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons lemon juice freshly squeezed
Instructions
- Add the full can of coconut milk, soy milk, and yogurt to a saucepan and whisk well to combine. Slowly heat over medium-low heat for about 10 minutes, until the temperature reaches 85-90°C (185-194°F).
- Remove the pot from the heat and stir in the apple cider vinegar and lemon juice. Place the pot back on the heat and continue to heat on medium heat for another 10 minutes, without agitating the pot - it should be bubbly and foamy on top and some of the curds will appear to be separating from the liquid.Remove the pot from the heat again and let it cool completely to room temperature for 30-40 minutes*. The mixture will start to appear curdled and thicken in parts. *(If making a double batch, let it cool for an hour)
- Place a fine-mesh sieve or colander over a large mixing bowl and line the sieve/colander with cheesecloth. Transfer the cooled cream to the lined sieve/colander. Secure the top of the cheesecloth with a rubber band or loosely cover it with foil or a large plate. Refrigerate for 12-24 hours.
- After the cheese is chilled and strained, you'll be left with a mixture of water and light cream in the bowl. You can reserve this and use it for other recipes such as pasta. What's left in the cheesecloth will be thick vegan mascarpone cheese.
- Transfer the mascarpone to a large mixing bowl and whisk for 3-5 minutes until smooth and creamy.
- Serving: Use in vegan desserts like tiramisu, or in place of vegan yogurt in cheesecake recipes, or top pizza, add to pasta, or simply enjoy with fresh fruit or on a slice of toast with a drizzle of agave or maple syrup.For a sweet mascarpone cream, stir in 1-2 tablespoons agave or maple syrup or whisk in 2 tablespoons of confectioner's sugar.
- Storage: Place the mascarpone in an airtight jar or container and refrigerate for up to 5 days.
Notes
- Coconut Milk - Avoid coconut milk with added guar gum or other stabilizers, as this prevents the cream from separating - which is necessary for this recipe. I recommend Biona or Nature's Charm natural coconut milk.
- Let the mascarpone mixture cool completely before transferring it to the cheesecloth. If you try to drain it whilst hot, you will lose a lot of the fat particles which first need to cool and thicken slightly.
- Don't throw out the strained liquid. You can use this in so many other recipes that usually call for milk or buttermilk (think pancakes, tortillas, curries, or creamy pasta sauce, perhaps even bread, etc.)
- If you can't find a dairy-free substitute for Greek yogurt, then regular unsweetened soy yogurt is fine. The mixture will yield a fraction less of the solid mascarpone cheese.
- I do recommend using a candy thermometer, but if you're keen to go ahead and make the recipe without one, just follow the timings closely and use the images above for reference!
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Hi Christina, do you think the recipe would work with vegan whipping cream instead of coconut milk? I have violife cream which is lentil based.
Hi Christina, you have mentioned 200 g (⅘ cup) vegan Greek-style yogurt or skyr I use Alpro plain Greek-style soy yogurt.
I am not able to find soy yogurt; Can I use Greek style yogurt instead.
Thank you
I Usha,
I’ve only tested the recipe with soy yogurt (like Alpro) as I don't use dairy, but silken tofu should work similarly in terms of texture and moisture to soy yogurt.
Hey Christina 🙂
Do you think I could sub the coconut milk for Biona coconut cream? X
Hi S!
That should work nicely!
Hi S,
Unfortunately no, it needs to be coconut milk rather than other cream alternatives.
Thank you. I'm making it for the tiramisu recipe, excited to see how it'll come out.
I read through the comments, but didn't find the answer to my question. I'm allergic to soy, so would oat milk work for the soy milk? I usually have on hand regular unsweetened and extra creamy unsweetened oat milk. Thank you!
Hi Holly,
Pea milk would be your best bet here as it has a high protein content, similar to dairy. Oat milk won't work I'm afraid. I hope this helps!
Hi Christina,
I've just turned off the heat to let it cool and realised I used coconut cream with stabilisers & emulsifiers! Is there hope that the recipe will work out or shall I start again?
Thanks,
Lou.
For context, I've made a double batch for tirimasu.
Hi Lou,
Ok, don't worry. I've made this lots of times with coconut milk that has stablizers too, it may just need a little more simmering to work. Did the mixture appear to be separating when it cooled in the pot? If not, I would suggest adding another tablespoon of lemon juice and bring it to a boil for a few minutes until it is foaming on top and appears to be splitting. I hope this helps, please let me know how you get on x
Actually it worked out! I just cooked it for about 5 mins longer. Thanks!
Amazing!
Is this pretty solid after being refrigerated like a true mascarpone? (I ideally want to make a tiramisu using a round mold, so it needs to have enough structure to not droop apart after it's released) Thank you!!
Hi Mike,
It becomes more solidified the longer it is let to strain. However, I usually whisk it afterwards to make it creamy and work out any lumps. I would not recommend using it on its own for tiramisu layers. So it depends on the recipe you're following, as I usually mix it with a vegan sabayon or curd in my tiramisu recipes. This one for example (https://addictedtodates.com/vegan-tiramisu/) should work in a round mold.
I hope this helps!
Bonjour, j'adore toutes vos recettes. Un grand merci pour le partage et la qualité de vos recettes.
J'ai une petite question, est-ce que l'on peut remplacer le soja dans cette recette (j'ai une allergie nouvellement découverte).
Merci pour votre réponse.
Hi Christina,
Thanks a lot for the receipt! Didn’t expect that I manage to do it, but it turned out amazing!
Quick question: do you have any tips what exactly could the liquid left after the night in the fridge used for? Maybe you have any recipes? 🙂
Thank youuu <3
Hi Polina,
Fantastic, thanks so much for your lovely feedback 🙂
Yes absolutely, I personally usually add it to my pasta sauces, it adds a touch of creaminess and a hint of tang even just to plain pasta! I've included a few more options in the "recipe tips" section above, but generally you can add it to any savory dish where you would normally add milk/water and want to add a little acidity to it!
Just came across your wonderful recipes<3
Hi Christina,
I’m silly and forgot to buy lemons. Would it totally ruin the recipe if I used extra apple cider vinegar instead of lemon juice? Thank you!
Hi Gaby!
I can´t vouch for the flavor, but it should work the same as with lemon juice
Hi Christina,
I just wanted to let you know, that I made the mascarpone yesterday, and it turned out perfect, just as you described. I used biona coconut milk, alpro yogurt, and alpro unsweetened soy milk. I just wanted to point out to everyone that the curdling is not that visible, even after it cools down to room temp., but just trust the process, transfer into a nut bag and the next day you will be suprised! I will be preparing the ladyfingers now for the tiramisu, I will let you guys know how these turns out.
Thank you for you recipes, they are one of the best. Always very accurate!
Hi Dima,
Thank you so much for your wonderful and helpful feedback! I appreciate your kind words!
This did not work at all for me. Stayed a liquid the entire time never solidified even a little.
Hi Jackie,
Oh no I'm so sorry! Could you share which brands of coconut milk and yogurt you used for the recipe please? I would love to try and troubleshoot where it may have gone wrong
Is there anything that will work in place of coconut? I am massively allergic to all nuts, peanut, tree, and coconut, and also to sunflower, so finding vegan cheese products is just a nightmare. Would a full fat oatmilk work? Or adding some other fat, like additional oil?
Hi Jessica,
There isn't a replacement I'm afraid, as it needs to be solid fat not liquid when chilled. You could use more soy milk, but this will give a less creamy final product - more similar to ricotta.
Hi Jackie,
The thing is, it will look like a liquid, just make sure it really cools down to room temperature, (it took time to cool down because we have a hot weather) then pour it into a cheese cloth (double it if its too thin) and put it in the fridge till the next day. Hopefully it will work.
Hi Christina,
In the 3rd step of the vegan Mascarpone recipe, it said to cool for 30 min. Mine was not cool yet. So I let it cool longer and didn't realize 4 hours went by. I went ahead and poured it into the cheesecloth and put it in the fridge. Is it still good to use having cooled for 4 hours outside of the fridge instead of 30 min?
Hi Dorita,
Personally, I would think its fine to use it!
I could use Goya coconut milk which does not have any gum
HI Anita,
I haven't tried that brand with it before, just make sure you go for the coconut milk and not the creamed coconut. It needs to be full-fat coconut milk from a can without guar gum, sweeteners etc. Hope this helps!
I can only find Nature’s Charm evaporated coconut milk, not regular coconut milk. Are we using evaporated coconut milk in this recipe?
I’m planning to make this over the weekend (December 23, 2023) and wondering which milk
Hi Anita,
No, evaporated coconut milk won't work, it needs to be plain coconut milk from a can without guar gum.
Which brand did you use and where do you purchase it in the US? Any suggestions? All coconut milk has guar gum or xantham gum in it. Please help 🙏🏼
Hi Anita,
I'm based in Europe, I use Biona and Nature's Charm natural coconut milk usually. But there are definitely more brands in the US, I reckon you might find one in your local healthfood store if its not in your supermarket?
Hi would it work without the yogurt?
Hi Rina,
You could increase the soy milk in place of the yogurt but the yogurt really adds to the cultured flavor and creamy consistency - I would not recommend skipping it if at all possible.
It didn't really work out for me. I followed the recipe but I tried making a double batch so perhaps the timings were off. But I was left with just a liquidy cream, not thick at all..
Hi Julie,
Oh no - I'm sorry to hear that! Just to troubleshoot, can you share which brands of yogurt and coconut milk you used? Also, did the mixture appear thickened and curdled in parts before you transferred it to the sieve? I've made double batches before and they worked well, apart from one time as I forgot to double the amount of acid 🤦♀️.
I live in the Netherlands and used Lidl brand coconut milk and soy quark (closest I can find to Greek yoghurt). Yes the mixture was curdled on the top, but I wonder if it needed more time to curdle more? I’ve tried to save it but I don’t think it’s useable :/
Thanks for sharing Julie. I haven't tried vegan quark before so this may also have been the reason it didn't work out like it does with vegan Greek-style. I would try returning the mixture to the pan with double the acid and heating to see if it does in fact curdle more, you may be able to save it this way1
Hi! I guess I’m just really excited. Made this last night and was wondering if I *really* have to refrigerate for 24 hours?
Hi Ella,
Did you manage to wait? 🙂
Hello 👋🏽 could we use soy whipping cream instead of coconut milk? Some people don’t really like the taste of coconut. Or is there another alternative? Thank you 😊
Hi Rebeca,
Unfortunately, throughout my recipe testing, I have found that it's essential to get a result closest to an authentic texture and make the best vegan mascarpone. I tried using soy milk/soy yogurt only and it was lacking the creamy consistency.
I will say though that the acids in the recipe really help to mask the flavor of the coconut, but I totally hear you that some people may be more sensitive to the flavor. That said, I think it would be worth trying with soy cream, I just cannot guarantee the results.
Could this be made soyfree?
Hi Sharea,
I haven't made it without soy so I can't say for sure. But based on their protein content I would try oat milk/hemp milk or cashew milk in place of soy milk, and Alpro Greek-style oat yogurt in place of soy yogurt.
Please do let me know if you give it a go!