The sugar isn’t necessary to make it creamy but it does help with the taste since traditional mascarpone is sometimes sweetened. I’ve also tried this with almond milk and it had a really lovely subtle nutty taste but it made about half the amount of ‘cheese’ compared to the soy milk. Other dairy free milks should work too, I just haven’t tried them yet!
Does your mascarpone have a bit of a lemon after taste?
Can i use cashew milk?
How long can i store this?
Hmmm, so you've made a sweetened tofu spread. Is the sugar necessary to make it creamy? Is it required for that as well as taste?
The sugar isn’t necessary to make it creamy but it does help with the taste since traditional mascarpone is sometimes sweetened. I’ve also tried this with almond milk and it had a really lovely subtle nutty taste but it made about half the amount of ‘cheese’ compared to the soy milk. Other dairy free milks should work too, I just haven’t tried them yet!
Hi how long will it last in the fridge?
Hi! It will last about 2 weeks. The longer it sits, some more liquid might separate out, but just give it a stir and it's good to go.
At best this is vegan ricotta (or to be precise primosale). Mascarpone is made with heavy cream, it's much thicker than that
mix it with 1 tin of coconut Milk, use only cream and discard the water, thank me later