This vegan mascarpone is creamy, sweet, and the perfect dairy-free alternative for sweet dishes. Plus, it’s surprisingly super high in protein!
I love this recipe because it’s surprisingly simple and made from pantry staples. You don’t need fancy ingredients to make something that feels luxurious and indulgent. Being able to tell people you made your own mascarpone sounds soo impressive – but it’s really no big thing!
The soy milk curdles beautifully with lemon juice and results in thick, spreadable curds that mimic the texture of traditional mascarpone. It’s also high in plant-based protein — almost all the protein from the soy milk stays in the curds, giving you around 11–12g of protein per 100g. That means even a small amount adds a meaningful protein boost to recipes like lattes, toast toppings, or sauces. It’s incredibly versatile and stores well in the fridge, so you can use it all week. You’ll save money compared to store-bought vegan cheeses. And the flavour? Creamy, lightly sweet, and perfectly rich. This mascarpone is the kind of thing that makes a recipe feel a little extra special without much effort.
Protein in Marscapone?!
This mascarpone recipe starts with 1 litre of soy milk, which contains about 32g of protein. Most of that protein ends up in the curds — around 28–30g — giving the finished mascarpone roughly 11–12g of protein per 100g. Even a 2 tablespoon (30g) serving adds around 3–4g of plant-based protein to your drink or recipe.
Main Ingredients & Why We Use Them
- Unsweetened soy milk – base of the mascarpone, curdles well due to high protein. Don’t use long life soy milk, the stabilisers means it won’t curdle as easily, stick to soy milk from the fridge. And don’t switch it for other milk. It needs to be high protein to curdle; aim for around 7-8g protein (or more) per 250mL. Don’t worry, you won’t taste the soy!
- Lemon juice – acid that curdles the milk to form curds
- Vegan cream – adds richness and helps smooth out the curds
- Icing sugar – adds sweetness without graininess
- Vanilla extract – boosts flavour
- Salt – balances the sweetness and sharpness
I’ve made mascarpone from cashews and ricotta from tofu, and guess what? Ricotta taste like tofu and mascarpone taste like cashews. I thought I was doomed forever untill I found this method. So although I know it can feel easier to use nuts or tofu, trust me, this method is worth it.
Mascarpone Ingredients
How to Make It
First, prep a large bowl with a sieve lined with cheesecloth. Heat soy milk and lemon juice in a saucepan over medium-low heat. Stir once at the start, then let it gently simmer (not boil!) until it curdles — aim for around 80°C if you have a thermometer. Once it’s curdled, pour into the cheesecloth and place a small weight on top to help it drain for 20 minutes. Once cool, squeeze out remaining liquid and transfer the curds to a food processor. Add cream, sugar, vanilla and salt, and blend until smooth and creamy. Store in the fridge for up to 10 days.
Variations and Substitutes
If you don’t have soy milk, use another plant milk with at least 7g protein per cup — like pea milk. Apple cider vinegar can be used in place of lemon juice. You can leave out the sugar or vanilla if you’re using it in a savoury recipe.
Equipment
You’ll need a cheesecloth, fine mesh sieve and a food processor or blender. I use a Ninja Food Processor and it’s fantastic — great price and great results. I’m obsessed with it. If using a blender, pulse in short bursts and scrape the sides often.
How to Serve It
Use it in tiramisu, in cold foam for lattes, on toast, swirled into pasta, or in any recipe that calls for mascarpone.
How to Store It
Transfer to a clean airtight container and refrigerate. Keeps for 7–10 days (although I doubt it’ll keep that long, it’s too yummy!).
How to Make It
Vegan Marscapone
Ingredients
- 4 cups unsweetened soy milk or other high-protein plant milk with at least 7g protein per cup
- ¼ cup fresh lemon juice
- ½ cup vegan cream
- 2 –3 tablespoon icing sugar
- ¼ teaspoon pure vanilla extract
- Pinch of salt
Instructions
Prepare your tools:
- Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Set aside.
Curdle the milk:
- In a medium saucepan, combine the soy milk and lemon juice. Give it one quick stir, then heat gently over medium-low without stirring again. This helps the curds form.
Simmer gently:
- Bring the mixture to a gentle simmer — small bubbles should form, but it shouldn’t boil. After a few minutes, the milk should begin to separate into curds and whey. (If using a thermometer, aim for 80°C.)
Strain the curds:
- Carefully pour the curdled milk into the prepared sieve. Place a small weight (like a can or jar) on top to help it drain. Let sit for 20 minutes.
Remove excess liquid:
- Once cool enough to handle, gather the cheesecloth and gently squeeze to remove any remaining liquid. You should be left with about 250 mL of curds.
Blend until smooth:
- Transfer the curds to a food processor or high-speed blender. Add vegan cream, icing sugar, vanilla, and a pinch of salt. Blend until smooth and creamy.
Store:
- Transfer to a clean, airtight container and refrigerate. Keeps for 7–10 days. Makes 1 to 1½ cups.
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