YIELD: 1 CUP
True mascarpone is a light, dairy-based cream cheese that has an ever-so- slightly sweet taste.
In this version, I’ve used cashews in place of dairy.
Feel free to use your own homemade margarine or coconut oil in this mascarpone.
This spread can be stirred into your favorite puddings for an extra dose of creamy, or sandwich in between cake layers for a remarkable filling, such as the Tiramisu.
1 cup raw cashews
2 tablespoons non dairy margarine or coconut oil (add ¼ teaspoon salt if coconut oil is used)
1 tablespoon non dairy milk
1 tablespoon confectioners sugar
- Place the cashews in a bowl and cover with 3 cups of water; soak for 6 hours.
- Drain the cashews and rinse well.
- Place the soaked cashews into a food processor and blend until pasty, about 2 minutes, scraping down the sides often.
- Add the margarine, non dairy milk, and confectioners sugar and blend an additional 5 minutes, again, scraping the sides often, until a fluffy mixture is made.
- Store in an airtight container in the refrigerator for up to 5 days.
