Mascarpone But Make It Plant-Based
in the name of tiramisu we must
this year for my sisters 19th birthday she requested that i make a vegan tiramisu — from the time I was maybe 18 years old I have been making her birthday cakes and naturally each year we step it up a notch.
making a tiramisu implies a lot of dairy as it is traditionally made with lots of heavy cream and mascarpone so there lies the challenge and to that I say — challenge accepted and completed !
oh ! before I forget to tell you -
this recipe is also step 1 in the process of making my tiramisu recipe but to hopefully make it easier i wanted to post the components separately. that way this plant-based mascarpone recipe can be found to use in other recipes as mascarpone is a very versatile kitchen ingredient.
Plant-Based Mascarpone - “Base”
yields about 11/2 cups
Ingredients
4 cups - cashew milk
4 cups - coconut milk
1/2 cup - lemon juice
2/3 cup - canned coconut cream
1 tbsp - cornstarch
1 tsp - agar agar powder
What you will need:
large pot to boil the milk
spoon or spatula
sieve or strainer with a piece of cheese cloth
large bowl to use for straining
jar or container for mascarpone
Instructions - “Base”
There is nothing worse than going to make something and realizing you don’t have the stuff ! First things first gather your mise en place grabbing all the needed equipment.
Step 1 - Heat + stir in lemon juice
On medium heat warm up a large pot and add in the milk along with the lemon juice and let this build up to a low boil. Let this cook and bubble for about 5 minutes and it looks like it is about to overflow. Give this a mix after 5 minutes and you should be able to see the curdles and that’s when its just about done !
Step 2 - Pour + strain the mixture into the sieve
This is when you are going to want to have the bowl, sieve and cheese cloth ready so that way you can pour the mixture into it and strain out and save the curdles . Let this cool down at room temp for about 10 minutes.
Step 3 - Blend
Take the curdles from the cheese cloth and plop them into a blender and blend till smooth with the coconut cream. After this all that is left is to transfer this to a container or jar and let sit in the fridge for at least 2 hours to chill and set before using.
If you make it, please tag me on Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3