This easy vegan mascarpone cheese is rich, creamy, slightly sweet with a subtle tang, and incredibly easy to whip up! Serve this in tiramisu, dolloped on top of french toast, or as a spread on your morning toast!
0 Break up or crumble the tofu into chunks and add to a nut milk bag or cheesecloth. Squeeze out as much water as possible, or until there is no more water draining out of the bag or cheesecloth.
1 Add the tofu to a blender or food processor along with coconut cream, lemon juice, powdered sugar, and a pinch of salt. If using vanilla extract and plant-based milk, add it now as well.
3 Blend until smooth and creamy, scraping the sides as needed. This should take about 3-5 minutes. Depending on the blender, you may need a splash of non-dairy milk to get it moving.
2 Serve immediately or transfer to an airtight container and store in the fridge until you're ready to use it!
