A 5-minute, 4-ingredient, easy and delightful plant-based mascarpone. It works great as a bagel spread (think lox, with red bell pepper “salmon”), as a topping over muffins, desserts, fruits or smoothies, over gram crackers, or even as a cream base for soups. With such simplicity and versatility, this recipe sure is tasty!
Easy 4-Ingredient Mascarpone [Vegan, Gluten-Free]
6, 1/4 cup servings
- 1 1/2 cups raw cashews (soaked overnight)
- 1/2 cup coconut cream
- Juice of 1 lemon
- Pinch of salt
- Put all ingredients in a high-speed blender and blend until smooth.
- It will keep in the fridge for up to one week or in the freezer for up to 3 months. Before serving let it wait at fridge at least 2 hours.
- Serve with desserts, fruits or use as a spread.