Homemade Vegan Mascarpone Substitute
This vegan mascarpone substitute is very creamy and low in fat and calories. It is easy to make with just a few simple ingredients.
ESTIMATED COST : $8.70 or $1.24 per serve based on 7 (¼ cup) serve
Equipment
- Digital scales
- Fine sieve
- Muslin cloth (cheesecloth)
- Food processor
- Large bowl
Ingredients
- 300 grams (10.6 ounces) of silken tofu
- 500 grams (17.6 ounces) of plant-based yogurt plain, coconut, or vanilla
- 20 grams (2 tablespoons) sugar
- 1 teaspoon level baking soda (optional)
- 1 pinch of salt
Instructions
- Place the tofu, sugar, baking powder, and salt into the bowl of an electric blender and blend to a smooth paste.
- Place the yogurt into a mixing bowl, add the blended tofu, and beat well to combine.
- Transfer the mixture to a sieve lined with a double layer of muslin and suspended over a bowl.
- Gather sides of the muslin and twist to close. Place a flat bottom bowl on top of the twisted muslin and arrange it so that it sits flat. Then add weight like a 400-gram (14 ounces) unopened can of beans or tomatoes - the weight of this will help press out some of the liquid. Place in the fridge and allow to drain for at least 12 - 24 hours. Note: The amount of liquid that comes out of the yogurt and tofu mixture is not very much.
- After draining, scoop the vegan mascarpone out from the muslin cloth and transfer it to a bowl. If you think the mixture is too thick, mix back in a little of the drained liquid to get your desired consistency.
Notes
This recipe makes about 630 grams (22.20 ounces) or about 2 ¾ cups of vegan mascarpone substitute.
VARIATIONS
Savory foods - This mascarpone alternative is best made with unflavoured plain yogurt or coconut-flavored yogurt because these go well with savory flavors.
For sweet dishes - For desserts, use vanilla yogurt. You could also use coconut-flavored yogurt, but there will be a hint of coconut in the food.