Mascarpone Cheese
Description
The mixture is blended until smooth, then chilled to create a decadent and tangy cheese with a soft and spreadable texture. Perfect for desserts like tiramisu or as a topping for fresh fruit, this vegan mascarpone is sure to be a crowd-pleaser.
Ingredients
Instructions
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Shake the can of coconut milk well to make sure the contents are mixed.
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Add 120 mL of the coconut milk to a saucepan and whisk in the agar-agar. Bring to a boil on medium-low heat while stirring.
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Meanwhile, add all the remaining ingredients and the remaining 115 mL coconut milk to the blender or food processor. Blend the mixture to obtain a smooth homogeneous cream - blending for about 3- 5 min. Reserve.
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Once the coconut milk and the agar-agar mixture is boiling, let it simmer on medium heat for 5 minutes, whisking almost constantly.
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Pour the almond-coconut mixture into the saucepan and combine it well, using a whisk. Let it cool down.
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Transfer the mascarpone to a covered container and refrigerate for at least 8 hours before serving.
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Store the contents in the fridge in an air-tight container for up to 4 days.
User Reviews
This is the first time I’ve seen a dairy-free plant-based marcarpone! What fun.