This creamy vegan mascarpone is made with just 3 simple dairy free ingredients using the traditional method. No tofu, no nuts, quick to make, and perfect for both sweet and savory!

bowl of vegan mascarpone

Why this is the *only* vegan mascarpone recipe you need:

If you’re looking for the most perfect vegan mascarpone recipe, then you have *arrived.* 

This recipe is it.

A super creamy, smooth, mildly sweet and lush mascarpone that’s all dairy free, and SO simple to make.

We’re talking 3 ingredients, none of which are nuts, vegan yogurt, tofu, or the like. And the result? A dairy-free mascarpone suitable for anything from your favorite vegan dessert to your favorite vegan pasta dish.

This mascarpone is especially good when paired with my vegan ladyfingers in this top rated vegan tiramisu recipe!

This mascarpone is versatile, quick to make (only 5 minutes of actual work), and just SO delicious. You’re going to love it!!

bowl of vegan mascarpone

What is mascarpone?

If you’ve never had mascarpone before, then you’re in for a treat, because this one is nearly identical to the classic dairy version.

Mascarpone is essentially the Italian cream cheese. It’s very very milld, and almost sweet in flavor, and is made by coagulating and simmering heavy cream with lemon juice or an acid. Then strained and served!

While traditional mascarpone is usually just 2 ingredients and since pea milk is lower in fat than heavy cream, we’re adding some more fat back at the end to create that super creamy texture!

The only 3 ingredients you need:

When I said simple, I really meant simple. Here’s what you need:

  • Pea milk: The lovely thing about this vegan mascarpone is that it’s both gluten-free, soy free, and nut free. Pea milk acts very similarly and a great dairy-free substitute to regular dairy milk (which is why it’s also a great substitute in vegan buttermilk!). You can use soy or almond milk (NOT shelf-stable though). However, to keep it nut free and soy free, use pea milk.
  • Lemon juice: Or apple cider vinegar, white wine vinegar, white vinegar, or another vinegar. This will help curdle the proteins in the pea milk, similarly to dairy milk.
  • Heavy vegan cream: Or coconut cream or full-fat coconut milk here- either or! The heavy vegan cream will help to create a super lush and smooth mascarpone texture. I like to use Plant Crock or Silk here!
lemons and soy milk in a sauce pan

And that’s truly it! In terms of equipment, you’ll also need  a sieve, cheesecloth, a large bowl, a saucepan, and a food processor. Other than that, let’s get started!

Overview: Step by Step How to Make Vegan Mascarpone:

The full measurements are found down below in the recipe card. However, this is a walk through of the entire process!

Why not just use tofu?

I’ve tried to use tofu (both firm tofu and silken tofu) for a homemade vegan cream cheese and a homemade mascarpone. Personally, I really didn’t like the texture, and I felt it did taste of soy. However, previously, I did use soy milk for this recipe. And for some reason, the acid must neutralize the soy flavor, and the mascarpone does NOT taste of soy. A bonus!

What’s more, we’re honoring the traditional method of making mascarpone by using this method, and by using pea milkThis is how mascarpone is traditionally made, and I felt it was really cool to incorporate some of the longstanding traditions into our vegan baking skills!

Additionally, if my home bakers feel called to, you can even use your own homemade pea milk or soy milk- how lovely would that be?! Everything from scratch!

How to use this vegan mascarpone:

What you’ll love about this dairy-free mascarpone is that it’s not only great for vegan desserts, for for vegan savory dishes as well.

Aside from just dipped some fresh berries or fresh fruit into this vegan mascarpone cheese, here are my top 10 favorite uses for vegan mascarpone:

homemade vegan tiramisu

Storage tips:

After you’ve made your homemade mascarpone, you can absolutely use it right away (but it might still be a little warm!). Or you can store it for later!

To store your vegan mascarpone: Spoon the mascarpone into a sealable storage container. Seal it, and keep it in the fridge for up to 7 days.

vegan mascarpone in a bowl

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowl of vegan mascarpone

3 Ingredient Quick Vegan Mascarpone- No Cashews, No Tofu!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Britt Berlin
  • Prep Time: 1
  • Cooling time: 10
  • Cook Time: 5
  • Total Time: 16 minutes
  • Yield: 1 cup 1x
  • Category: Cheese
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This creamy vegan mascarpone is made with just 3 simple dairy free ingredients using the traditional method. Quick to make, and perfect for both sweet and savory!


  • 4 cups (960 mL) pea milk
  • 1/4 cup lemon juice
  • 1/3 cup vegan heavy cream or coconut cream


  1. Prep: Place a large sieve over a large bowl with a piece of cheesecloth. Set aside.
  2. Heat: Pour the pea milk into a medium saucepan, along with the lemon juice. Stir to combine, then turn the heat on to medium heat. Let the mixture cook until it’s foaming on the top, about 5 minutes. See photos in the blog post for reference. It should almost be overflowing. Those are the curdles.
  3. Strain: Pour the mixture into the sieve with the cheesecloth, and let stand for at least 10 minutes to cool down. Once the pea milk is easily handleable, squeeze the cheesecloth closed and gently squeeze out and drain any remaining liquid. Discard the liquid once you’ve squeeze it all out.
  4. Blend: Add the pea curdles to a food processor or high-speed blender along with the vegan heavy cream. Alternatively, you can use an immersion blender. Blend the mixture until consistent and fluffy, about 2 minutes.
  5. Store: Scrape the mascarpone into a sealable storage container and store in the fridge for up to 1 week. Alternatively, you can use right away, but it might be a little warm still! Otherwise, you can chill it for 30 minutes, and then use in your recipes.


Pea milk: I have tried this recipe with both soy milk and almond milk. Both will work, however, please do not use shelf stable soy milk.

Why not tofu? Please see blog post for explanation!