What is a dairy free substitute for mascarpone?

December 22, 2025 •

4 min read

Over 65% of the world’s population is lactose intolerant, making dairy-free alternatives a necessity for many home cooks. Finding a rich, creamy dairy free substitute for mascarpone is essential for recreating classic recipes like tiramisu without the dairy.

Quick Summary

Explore several easy-to-make vegan alternatives that mimic the rich, creamy texture of mascarpone, including options made from cashews, coconut cream, and silken tofu. Learn how to create the perfect dairy-free alternative for desserts, frostings, and savory applications.

Key Points

Cashew Cream: Create a rich, versatile, and neutral-tasting mascarpone alternative by soaking and blending raw cashews.
Whipped Coconut Cream: For a light, fluffy, and tropical-flavored option, use the hardened cream from a chilled can of full-fat coconut cream.
Silken Tofu Base: Achieve a lighter, nut-free vegan mascarpone by blending silken tofu with coconut cream and a touch of lemon juice.
Vegan Cream Cheese Blend: For a quicker, tangier substitute, mix store-bought vegan cream cheese with additional plant-based cream and lemon juice.
Customizable Recipes: The final flavor and texture can be adjusted by varying the amount of lemon juice, sweetener, and other ingredients like refined coconut oil.

Your Guide to Dairy-Free Mascarpone Alternatives

Traditional mascarpone is a rich, Italian cream cheese with a high fat content, making it prized for its velvety texture in desserts like tiramisu and cheesecakes. However, for those with dietary restrictions or ethical preferences, a dairy-free substitute for mascarpone is a welcome solution. Fortunately, several plant-based ingredients can be transformed into a convincing and delicious vegan version, offering a smooth consistency and a satisfying flavor profile.

Creamy Cashew-Based Mascarpone

One of the most popular and versatile options for a dairy-free mascarpone is a cashew-based cream. When soaked and blended, raw cashews produce an incredibly rich and smooth texture that closely mimics traditional mascarpone. The mild flavor of cashews allows them to be used in both sweet and savory dishes, taking on the flavors of other ingredients.

How to make cashew mascarpone:

Soak 1 cup of raw cashews in boiling water for at least 30 minutes, or overnight in cold water.
Drain and rinse the cashews thoroughly.
Blend the cashews with lemon juice, a pinch of salt, and a liquid like almond milk or coconut cream until completely smooth.
For extra richness, a small amount of melted refined coconut oil can be added during blending.
Refrigerate for at least two hours to allow the mixture to firm up to the desired mascarpone-like consistency.

Whipped Coconut Cream

For an alternative with a pronounced tropical flavor, whipped coconut cream is a fantastic choice, especially for desserts where the coconut flavor is a welcome addition. It works best when using full-fat coconut cream that has been well-chilled, as this allows the thick, fatty cream to separate from the watery liquid. The resulting cream can be whipped to a light and fluffy consistency similar to whipped cream.

How to use coconut cream as a substitute:

Chill a can of full-fat coconut cream overnight in the refrigerator.
Carefully open the can and scoop out only the hardened cream from the top, leaving the liquid behind.
Whip the solid coconut cream with a mixer until it becomes light and fluffy, adding a bit of sweetener if desired.
Be mindful that it can have a stronger flavor than traditional mascarpone, so consider the other ingredients in your recipe.

Silken Tofu for a Lighter Option

For a lower-fat, nut-free alternative, silken tofu is an excellent base for a dairy-free mascarpone. Its soft, custard-like texture blends into a smooth cream, and its neutral flavor is easily adapted with other ingredients like lemon juice, coconut cream, and sweeteners. Silken tofu is particularly good for no-bake recipes.

How to make silken tofu mascarpone:

Drain a block of silken tofu and press it to remove excess water.
Blend the tofu with a small amount of lemon juice, sweetener (like agave or maple syrup), and coconut cream until perfectly smooth.
For a firmer texture, some recipes combine silken tofu with vegan cream cheese.
Chill the mixture to help it set before using.

Comparison of Dairy-Free Mascarpone Substitutes


Feature	Cashew Cream	Coconut Cream	Silken Tofu	Vegan Cream Cheese Blend
Best For	Tiramisu, cheesecakes, sweet & savory dishes	Light, tropical desserts and frostings	No-bake desserts, lighter fillings	Quick fixes, tangy recipes
Texture	Rich, dense, and creamy	Light and fluffy when whipped	Very smooth, soft, slightly jiggly	Firm, spreadable, and thick
Flavor	Mild, nutty, and adaptable	Distinct coconut flavor	Neutral, adapts to added flavors	Tangy and cheesy, may overpower delicate flavors
Preparation	Requires soaking cashews and blending	Requires chilling, whipping	Requires blending and pressing liquid	Simple blending of pre-made ingredients
Considerations	Nut-based, requires a high-speed blender	Contains strong flavor, must use full-fat cream	Lower fat content, less richness	Often contains added gums/starches, less authentic taste

Using Store-Bought Vegan Cream Cheese

For those short on time or who prefer a more straightforward approach, a high-quality store-bought vegan cream cheese can be an adequate stand-in for mascarpone, especially when blended with a few additional ingredients. To make it more closely resemble mascarpone's signature texture and tangy-sweet flavor, blend it with a bit of vegan sour cream or coconut cream and a touch of lemon juice. The final product can be used in frostings and fillings with good results.

Conclusion

Finding a dairy-free substitute for mascarpone is achievable and can yield delicious results, whether you're a seasoned chef or a home baker. The best choice depends on your specific recipe and flavor preferences. For rich, authentic flavor in dishes like tiramisu, a homemade cashew cream or a blend of tofu and coconut cream will deliver the best texture and taste. For lighter, fluffier desserts, whipped coconut cream is a great option. With these alternatives, you can continue to enjoy classic dishes and new creations while adhering to a dairy-free diet.

Frequently Asked Questions

Using vegan cream cheese as a direct 1:1 substitute is not recommended, as it is typically tangier and firmer than mascarpone. However, it can be used if blended with other ingredients like coconut cream or a plant-based yogurt to better mimic mascarpone's texture and flavor.

For tiramisu, a homemade cashew-based mascarpone is often the best dairy-free substitute due to its rich, neutral, and creamy texture that closely resembles traditional mascarpone. A blend of silken tofu and coconut cream is another excellent alternative.

To make cashew cream, soak raw cashews for at least 30 minutes in boiling water (or overnight in cold water). Drain, rinse, and blend with almond milk, lemon juice, and salt until very smooth and creamy.

Whipped coconut cream has a distinct coconut flavor that is best suited for desserts. For savory dishes, a cashew-based or silken tofu-based cream is a better, more neutral-flavored alternative.

While plant-based yogurt can be a dairy-free base, it is lower in fat and more acidic than mascarpone, and its consistency can be quite different. It's best used in specific recipes that accommodate a tangier flavor profile or when drained with a cheesecloth to thicken.

Yes, a nut-free dairy-free mascarpone can be made using silken tofu as the base. By blending silken tofu with coconut cream and other flavorings, you can achieve a smooth, creamy texture without any nuts.

Homemade dairy-free mascarpone, whether cashew-based or tofu-based, should be stored in an airtight container in the refrigerator and is typically good for 5 to 7 days.