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]

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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


  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 in fridge at least 2 hours.
  3. Serve with desserts, fruits or use as a spread.

Nutritional Information

Per Serving: Calories: 180 | Carbs: 0 g | Fat: 14 g | Protein: 5 g | Sodium: 0 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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