MY AMAZING AND SILKY VEGAN MASCARPONE!

feat. The babies! 🐱🐶

Are you ready?... Well, this recipe for mascarpone is the best recipe I have ever tried, the combination of flavors is both exquisite and perfect, it is so similar to the dairy version it's scary! Good scary, I mean... So please do yourself a favor and check out this recipe, will ya? You will thank me later... ;)

Enough chitchat! Here is the recipe!

• MASCARPONE:
• 2.8 oz of raw cashew nuts - soaked overnight or simmered for 10 minutes
• 6.3 oz of margarine or vegan butter
• 6.8 oz of unsweetened plant-based milk
• 3.5 oz of neutral taste vegetable oil
• 2 tablespoons of lemon juice
• 1 pinch of salt
• 1/2 teaspoon of xanthan gum
• FOR THE TIRAMISU:
• 1/2 cup of a good quality expresso coffee
• 1 cup of the vegan mascarpone
• 1/2 cup of coconut cream
• 1/4 teaspoon of xanthan gum
• 1 tablespoon of powdered sugar
• 1/4 teaspoon of vanilla essence
• Vegan vanilla muffins

Instructions

  • 1.
    MASCARPONE:
  • 2.
    Soak or simmer the raw cashews. Drain them; discarding the soaking water.
  • 3.
    Add the cashews along with the remainder of the ingredients to a blender, blend it very well.
  • 4.
    This mascarpone is freezable.
  • 5.
    FOR THE TIRAMISU:
  • 6.
    Blend the coconut cream and xanthan gum until it thickens up.
  • 7.
    Add the blended coconut cream to a bowl along with the remainder of the ingredients, except for the cocoa powder and the espresso coffee.
  • 8.
    Mix until well incorporated.
  • 9.
    In a glass, break the muffins and pat them until they are compact together. Add a few tablespoons of coffee, then add the mascarpone and coconut mixture, followed by another layer of the muffins and a last layer of the cream.
  • 10.
    Dust cocoa powder on top of the tiramisu minutes before serving, others the cocoa powder will melt.
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