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The taste of mascarpone is similar to that of cream cheese, ricotta cheese, creme fraiche, or clotted cream, but with a little more sweetness. See below the recipe for serving ideas.
Makes about 2 cups
Blend the following ingredients together in a high-speed blender until a very smooth, thick texture is achieved.
· 2 cups cashews, soaked in cold water at least 2 hours (or pour boiling water over them, cover, and let them soak 20 minutes)
· 2/3 cup water
· 1/4 cup maple syrup
· 2 Tablespoons lemon juice
· 1 teaspoon nutritional yeast
· 1 teaspoon lemon zest
· 1 teaspoon white miso
Transfer to an airtight plastic or glass container. Chill for several hours (it will thicken a bit). It will last about a week in the fridge and can also be frozen (you may need to blend it after thawing to restore the texture).
Serving ideas for plant-based mascarpone cheese
Mascarpone can be added to both sweet and savory dishes. Here are some ways to use it.
· A topping for fresh fruit
· Blended with berries as a topping for fruit or a cake
· Instead of whipped cream on fruit or cake
· As a frosting for cakes or cupcakes
· As a swap for sour cream in baking
· Added to pasta sauce
· Added to cream soups
· Spread on bagels
· A topping for cooked vegetables
· On its own with a sprinkle of cocoa powder
· Stuffed in a medjool date
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