Description
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!
Ingredients
Scale
- 4 cups (960 mL) pea milk
- 1/4 cup lemon juice
- 1/3 cup vegan heavy cream or coconut cream
Instructions
- Prep: Place a large sieve over a large bowl with a piece of cheesecloth. Set aside.
- 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.
- 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.
- 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.
- 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.
Notes
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!