Vegan miso mascarpone cheese is a creamy puree, flavored with aged red miso and a dash of sweetness for the maple syrup.
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WHAT YOU NEED...
Raw Cashews: We like using cashews for their creaminess and ease of blending once soaked. We always recommend cooking your cashews for at least 4 minutes to kill ant potential pathogens on all raw tree nuts.
Silken Tofu: brings moisture and protein that helps add structure to the mascarpone.
Nutritional Yeast: brings a cheesy note with hints of umami. It is one of those ingredients that if you overdo it can add a layer of bitterness, so steady on.
Maple Syrup: bring sweetness with a deep richness of flavor.
How To Make Vegan Miso Mascarpone
Alfredo Sauce ingredients before and after processing.
Blend until smooth adding the oil slowly to emulsify. We think adding the nutritional yeast by hand is best.
Vegan Miso Mascarpone.
A high speed blender is the preferred piece of equipment for blending tree nuts.
Servings: 16 oz
Vegan miso mascarpone cheese is a creamy puree, flavored with aged red miso and a dash of sweetness for the maple syrup.Print Recipe
How to make Miso Mascarpone Cream
- Boil the cashews for 2 minutes, and allow the cashews to soak for 10 minutes. Drain and rinse the cashews.
- Using a high-speed blender, puree the tofu, cashews, water, kosher salt, rice wine vinegar, red miso, and maple syrup. Puree until very smooth, slowly add the garlic confit oil while the blender is pureeing on medium speed.
- Pour the miso mascarpone into a bowl, fold the nutritional yeast and adjust the salt level.
- Place in the refrigerator to cool and set.
Nutritional values are an estimate.
Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 116mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.4mg