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Easy 4-Ingredient Mascarpone [Vegan, Gluten-Free]

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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]

Calories

180

Serves

6, 1/4 cup servings

Ingredients

  • 1 1/2 cups raw cashews (soaked overnight)
  • 1/2 cup coconut cream
  • Juice of 1 lemon
  • Pinch of salt

Preparation

  1. Put all ingredients in a high-speed blender and blend until smooth.
  2. 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.
  3. Serve with desserts, fruits or use as a spread.

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AUTHOR & RECIPE DETAILS


photo

Simple and flavorful plant-based dinners and desserts. Maya is a photographer and a chef developing creative vegan recipes. She merges her background in visual arts with her love for healthy plant food. She is the author of the blog, Dreamy Leaf.


 

 

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