Ingredients
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Cheese base:
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400 g Coconut milkfull-fat
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350 ml Soy milk
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250 g Soy yogurtno additives/gums
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Acid:
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1,5 tbsp Lemon juice
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1,5 tbsp Apple vinegar
Directions
Classic mascarpone is an Italian creamy cheese originating from Lombardy, especially popular in the Milan region and surrounding areas. Unlike hard cheeses, it is neither aged nor pressed. Mascarpone is made from cow’s cream with a fat content of at least 35%, and a souring agent such as lemon juice, vinegar, or tartaric acid is used for thickening.
To make mascarpone, the cream is first heated and then mixed with the acid. The mixture is left to cool at room temperature, and then placed in the refrigerator for about 8–12 hours to fully stabilize. The thickened mixture is transferred into cheesecloth or a dense fabric and left to drain for several hours (sometimes up to a full day). The result is a thick, smooth cheese.
We prepare vegan mascarpone using the classic technique — but without dairy. Instead of cream, our base is a mixture of soy milk and yogurt combined with full-fat coconut milk. This gives us the proper ratio of proteins and fats to achieve the ideal texture and flavor. The result is very similar to traditional mascarpone — and the tiramisu made with it is even more delicious.
You’ll need:
- Cheesecloth
- A large sieve or colander
- A big bowl
- A saucepan and a whisk
Also important:
- Full-fat coconut milk without additives
- Thick soy yogurt (Greek yogurt consistency), also additive-free
Pay special attention to avoiding thickeners or stabilizers in the coconut milk and soy yogurt — these can interfere with proper draining.
If you have everything ready, the preparation is very simple!
You’ll get about 400 g of mascarpone.
Bon Appetite!
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Steps
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1
Done
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In a saucepan, whisk together the coconut milk, soy yogurt, and soy milk until smooth. Heat the mixture over medium heat, stirring constantly, until it reaches about 85–90°C (185–194°F). It’s very important not to let it boil in order to preserve the texture. |
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2
Done
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Gently stir in the lemon juice and apple cider vinegar. Reduce the heat to low and continue heating for another 10 minutes without stirring. The mixture should not boil. During this time, the protein will slowly begin to curdle — this is the start of mascarpone formation. |
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3
Done
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Remove the mixture from the heat and let it cool at room temperature. Do not stir. |
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4
Done
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Line a sieve with the cheesecloth and set it over a bowl. Carefully transfer the mixture into the sieve and place the whole setup in the refrigerator for 12–24 hours. During this time, the liquid will drain off and the cheese will thicken. |
