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This easy vegan mascarpone cheese is made with just 3 simple ingredients (plus a pinch of salt). It’s creamy, slightly sweet, and has just the right amount of tang, making it perfect for both sweet recipes like tiramisu or frosting, and savory dishes like pasta or dips. But my favorite way to enjoy it? Spread onto sourdough toast with fresh fruit for a protein-packed breakfast that’s as simple as it is delicious.
Why You’ll Love this Vegan Mascarpone Cheese
If you’re a fan of cream cheese, you’ll love this super simple vegan mascarpone cheese. Here are a few reasons we love this recipe and you will too!
Emily’s Recipe Notes:
- Under 1 Hour to Make: Quick and easy, with most of the time being hands-off.
- Super Creamy Texture: Smooth, spreadable, and rich…just like classic mascarpone.
- Simple Ingredients: No store-bought vegan cream cheese needed. Just 3 pantry staples.
Why We Love This Recipe: This homemade vegan mascarpone recipe is great if you’re lactose intolerant, if you’re trying to cut back on dairy, or you just don’t have time to run to the store and need a quick homemade alternative! I’ve made lots of vegan cheeses at home—from vegan ricotta cheese to cashew mozzarella—but this one’s extra special. This vegan version uses a method similar to traditional mascarpone, curdling soy milk to get that silky texture. Keep reading to learn more about this method!
What Is Mascarpone?
Mascarpone is a soft, rich Italian cream cheese that’s slightly sweet with a high butterfat content. It’s often used in desserts like tiramisu, but it also works well in savory dishes like creamy pasta sauces, tarts, and dips.
Unlike regular cream cheese, mascarpone has a more delicate flavor with a subtle sweetness and mild nuttiness. It’s smoother and less tangy than American-style cream cheese, which makes it especially versatile in both sweet and savory recipes.
If you’re curious about how mascarpone compares to cream cheese, this article. dives into the key differences.
Watch How to Make It
Why This Recipe Works
To replicate that signature mascarpone taste and texture, this recipe uses just three main ingredients: unsweetened soy milk, lemon juice, and a bit of coconut cream for fat.
Recipe Development
I first started using this technique over five years ago, during a deep dive into how to replicate the structure of whipped egg whites in vegan baking. I ended up testing dozens of batches using curdled soy milk—not just for mascarpone, but while experimenting with soy ‘whey’ as a high-protein alternative to aquafaba. (Spoiler: soy whey might just be the next big thing in egg substitutes – you can read more about the best vegan egg alternatives for baking here.)
This mascarpone recipe came out of that research. It was part of a larger testing project I did in 2021, and it’s still the method I come back to today.
Once blended, the curds turn into a super creamy, dairy-free alternative that’s surprisingly close to the real thing – no store-bought vegan cream cheese or heavy cream required.
Ingredients You’ll Need
Ingredient Highlights & Substitutions
Dairy-Free Milk
This recipe works best with unsweetened soy milk or pea protein milk because of their high protein content, which helps the milk curdle when combined with lemon juice. Top options I tested are below:
- West Life Plain Soy Milk: highest yield and pale curds
- Ripple Pea Protein Milk: great soy-free option, mild flavor
- Silk Unsweetened Original: widely available and reliable
❌ I don’t recommend using almond, oat, hemp, or rice milk for this recipe. See the full testing results in the drop down menu below.
- Oat milk produced less cheese overall, and only some brands curdled at all. I tested Trader Joe’s Oat Beverage and it didn’t curdle—likely due to emulsifiers or stabilizers.
- Almond milk curdled slightly, but yielded only about half as much cheese as soy milk.
- Hemp milk had a strong, tangy flavor and loose texture—not recommended.
How different plant-based milks performed in this recipe
To find the best dairy-free milk options for this mascarpone, I tested 1 cup of each milk with 1 tablespoon of lemon juice, gently heated over medium-low. Below is a summary of the protein content, curd yield, and taste notes for each.
|
Plant Milk |
Protein (per cup of Milk) |
Cheese Curd Yield |
Notes |
|---|---|---|---|
|
West Life Plain Soy Milk |
9g |
3 1/2 tbsp (58g) |
Highest yield, pale color, mild slightly tangy flavor |
|
Ripple Pea Protein Milk |
8g |
3 tbsp (52g) |
Mild taste, pale yellow color, great soy-free option |
|
Silk Soy |
7g |
2 tbsp (31g) |
Yellow color, looser texture, mild taste |
|
Good Karma Flax + Protein |
5g |
2 tbsp (34g) |
Looser texture, tangier but still mild |
|
Pacific Hemp Milk |
3g |
1 1/2 tbsp |
Loose, tangy, hemp forward flavor |
|
Oat Milk |
~2g |
~1 tbsp |
Inconsistent curdling |
|
Almond Milk |
~1g |
~1 tbsp |
Inconsistent curdling, nutty flavor |
Fresh Lemon Juice
Lemon juice is the acid that curdles the soy milk, separating it into soft, fluffy curds. Use fresh lemon juice when possible for best flavor. You can also use white vinegar, apple cider vinegar, lactic or citric acid (note: flavor may vary).
Pinch of Salt
Helps balance flavor and brings out the richness of the mascarpone.
For Sweet Recipes Only
- Powdered or Granulated Sugar: Adds subtle sweetness to balance the tang. Powdered sugar gives a smoother finish.
- Vanilla Extract: Adds warmth and depth to desserts like tiramisu or cheesecake fillings.
Equipment You’ll Need
The ingredients and steps to make this recipe are pretty simple, but you’ll want to make sure you have the necessary equipment prior to starting! Below are some suggested tools to make the best vegan mascarpone:
- Fine Sieve: for straining the soy milk
- Cheese Cloth: to squeeze the liquid out of the cheese
- Food Processor or Blender: to create the creamiest texture
How to Make Vegan Mascarpone Cheese
Pour the soy milk into a medium saucepan and set it over medium-low heat.
Add the lemon juice and give the mixture a quick stir. Then, let it gently heat without stirring. This helps the curds form properly.
Slowly bring to a low simmer.
As the soy milk heats up, it will begin to separate and curdle. You’ll see the solids float to the top.
Once the curds have fully separated, remove the pot from the heat.
Strain the Soy Cheese Curds
Pour the mixture into the cheesecloth-lined sieve.
Let it sit for a minute to drain, then carefully gather the cheesecloth edges.
Gently squeeze out the excess liquid over the bowl.
Be careful—it will still be hot! Keep squeezing until most of the liquid (soy whey) is removed and you’re left with soft soy curds.
Blend the Vegan Cheese Curds
Transfer the soy curds to a food processor or blender. Add the sugar, salt, and vanilla (if using). You can also add soaked cashews or coconut cream here for extra richness.
Blend until smooth and creamy. Taste and adjust. If the mascarpone still tastes a bit too much like “soy,” blend in a little more cashew or coconut cream until balanced and it’s to your liking!
Storing the Vegan Mascarpone
After blending the vegan cheese, I like to transfer it to a small sealable container. I use these tiny glass storage jars from Ikea.
This recipe yields about 1 – 1½ cups of mascarpone, which is usually just enough for a small batch of tiramisu, a layered dessert, or to dollop over a few servings of baked fruit.
Store it in the fridge for up to 7-10 days. If you notice a bit of separation after storing, just give it a quick stir before using and it’ll be good as new.
How to Use Vegan Mascarpone
Mascarpone is most commonly used in Italian cooking and baking and is famous for being a core ingredient in tiramisu. Below are a few other ways you can use it!
- Dolloped on fresh fruit, crisps, or crumbles
- Spread on cakes or cupcakes in place of buttercream
- Dollop on pancakes, waffles or french toast
- Stirred into creamy sauces for pastas or soups
- Piped on sourdough toast with fresh fruit (or roasted berries) and vegan honey – see below!
vegan mascarpone tips & tricks
It is possible to make this without a cheesecloth, however, it is messy and will take a little longer. Follow the same steps above, but instead of the cheesecloth use, 3-4 paper towels stacked on top of one another in combination with a metal sieve. Be careful not to rip the paper towels as you squeeze the liquid out. You may need to squeeze the liquid out in multiple batches.
Soy milk or pea protein milk works best because they have the highest protein content allowing them to curdle effectively. For best results, choose a plant milk with at least 7 grams of protein per cup. See the full milk testing results in the post above for more details.
–Soy Milk: West Life Soy (9g protein) had the highest yield, with pale curds. Silk Soy (7g protein) also worked, though with slightly less yield and looser curds.
–Pea Protein Milk: Ripple (8g protein) is the best soy-free alternative, producing a good yield and mild taste.
–Flax Milk: Good Karma Flax + Protein (5g protein) produced less mascarpone with slightly looser texture, but it’s usable in a pinch.
–Almond, Oat, and Hemp Milk: These did not curdle well and produced very small yields or had undesirable flavors. I don’t recommend using these milks.
If your soy milk isn’t curdling, you may not have added enough acid. Try adding 1-2 tbsp of lemon juice. Another reason could be that the mixture hasn’t simmered long enough yet. The soy milk and lemon juice should simmer on low for about 7-10 minutes to get the best separation.
Make sure your milk isn’t overly emulsified or labeled “barista style,” as these can prevent proper curdling.
Expert Tips for Success!
These are my top 3 tips to help your vegan mascarpone turn out smooth, creamy, and flavorful:
- Use the right kind of soy milk.
Not all soy milks curdle well. Make sure you’re using an unsweetened variety with minimal additives—West Life Plain Soy Milk works great. - Let it gently simmer, not boil.
High heat can prevent curds from forming properly. A gentle simmer for about 10 minutes gives the best texture. - Adjust for taste and texture after blending.
If it tastes too “soy” or needs more richness, blending in a small amount of coconut cream or soaked cashews can completely transform the flavor and texture.
these create the best flavor & texture!
More Vegan Dairy Alternatives:
Vegan Mascarpone Cheese (Easy & Creamy)
Rate this RecipeIngredients
Vegan Mascarpone:
- 4 cups unsweetened soy milk, or another dairy-free milk with 7g+ protein per cup – see note 1
- ¼ cup fresh lemon juice
- ½ cup coconut cream, see note 2 for substitutions
- ¼ tsp salt
For Sweet Recipes:
- 2-3 tbsp powdered sugar, see note 3
- ¼ tsp pure vanilla extract
Instructions
- *To make this recipe you'll need a fine sieve and cheesecloth. If you don't have a cheesecloth, see the notes below.
- Measure out all the ingredients prior to starting. Prep your straining equipment by placing the sieve on top of a large bowl. Lay the cheesecloth out inside of the sieve.
- Pour the soy milk (or other high protein dairy-free milk) and lemon juice into a medium-sized pot and heat on medium-low. Give it one quick stir to combine, then heat over medium-low. Avoid stirring again—this helps the curds form properly.4 cups unsweetened soy milk, ¼ cup fresh lemon juice
- Bring the mixture to a very gentle simmer. You should see light bubbling, but it should not come to a full boil. After a few minutes, the soy milk should begin to separate and curdle.
- Once the solids have risen to the top (see the reference pictures in the post above), pour the soy milk mixture into the prepared cheesecloth. Squeeze the cheesecloth over the sieve and bowl until most of the liquid is out. (Be careful here since the mixture is hot!).
- Transfer the curds to a food processor or single-serve blender. Add the coconut cream, salt, and, if using, the sugar and vanilla. Blend until smooth and creamy. If the dairy-free mascarpone seems too thin, chill it in the fridge for 1–2 hours to help it firm up.½ cup coconut cream, ¼ tsp salt, 2-3 tbsp powdered sugar, ¼ tsp pure vanilla extract
- Transfer to a sterilized, airtight container and refrigerate. The vegan mascarpone will keep for up to 7-10 days.Makes about 1-1 ½ cups of vegan mascarpone cheese.
Video
Recipe notes
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Quick Variation: Vegan Mascarpone with Tofu
No curdling required—just blend and go.
If you’re short on time or don’t want to curdle soy milk, you can make this mascarpone using firm tofu instead. This shortcut was actually suggested by a reader, and it works well with a few minor adjustments.
Note: I have noticed that using tofu vs. curdling soy milk results in a more pronounced soy flavor. For this reason, for the best taste, I definitely recommend the method in the recipe card above!
Ingredients:
- 1 (14 oz) block firm tofu (don’t use soft or silken tofu—it holds too much liquid)
- 2 tbsp fresh lemon juice
- 1/2 cup soaked cashews or 1/2 cup coconut cream (to mellow the soy flavor)
- Pinch of salt
- 2-3 tbsp granulated or powdered sugar (adjust to taste)
- 1/4 tsp vanilla extract (for sweet recipes)
Instructions:
- Drain the tofu, then crumble it into a cheesecloth or clean towel. Squeeze out as much liquid as possible.
- Add the tofu, lemon juice, sugar, salt, and vanilla (if using) to a blender.
- Blend until completely smooth and creamy.
- Taste and adjust. If it has too strong of a soy flavor, blend in the cashews or coconut cream for a richer, more balanced taste.
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What do you think about the nut fat content of macadamia nuts compared to soy? I am allergic to soy and may do oat milk (provided it’s gluten-free), but am asking out of curiosity if you have already done research. Thanks for making this! It looks awesome.s
I haven’t tried macadamia milk but it looks like it has a higher protein content than almond milk. Almond milk worked it just made less cheese than the soy milk version (because it has less protein). Each dairy-free milk has a slightly different taste, so I imagine the mascarpone will have a subtle taste similar to the macadamia nut milk. If you end up trying it out, I’d love to know how it goes!
I just tried to use Macadamia nut milk for this recipe, and there were no curds that formed. I will try it with soy milk and see if I can get it right.
Hi Laura! Thanks for letting us know about the Macadamia nut milk. Do you happen to know what brand you used?
I was looking for a good, vegan, mascarpone recipe, and happened upon this. While reading through, I thought: “sounds like making tofu, in the first part.” So I thought: why not use tofu? I grabbed a container of Trader Joe’s sprouted tofu (seems like the perfect balance of firmness for this), and squeezed out the liquid in a nut milk bag. Then I followed the recipe above, but also added a 1/4 cup of soaked cashews, for extra creaminess, and to offset the soy flavor. Worked like a dream. A very convincing substitute.
Amazing! I love that you found a shortcut for the soymilk version. Thank you for sharing 🙂
Looks great! Should the soy milk be unsweetened?
Hi Rose, yes the soy milk should be unsweetened. This way you can control the sweetness of the mascarpone by adding sugar to taste!
What oatmilk did you know in your substitutions for soy milk?
I used Oatly Extra Creamy Oatmilk, however I highly recommend using soy milk if possible for the best results.
You don’t specify which type of tofu: silken or regular (both come in firm). Does it matter? Thank you!
Hi Kristi! This recipe uses regular firm tofu. Silken tofu will be too wet.
super easy, thank you!!!