The vegan mascarpone recipe with only 3 ingredients: Femme Actuelle Le MAG

Mascarpone can be eaten plain or with fruit, but it is also delicious for making sweet recipes, such as vegan tiramisu for example, or even salty. Here is our easy, quick and delicious recipe for vegetable mascaporne with only 3 ingredients. It's up to you !

>> Discover all our recipes with mascarpone (to be made with this vegetable mascarpone)

The ingredients for the vegetable mascapone recipe

for 300 g of mascarpone:

  • 500 g plain soy yogurt
  • 20 ml coconut oil
  • 30 ml soy milk

The utensils you will need to make the recipe:

  • A large, very fine mesh colander
  • A clean cloth
  • A whip

The stages of preparation of the vegetable mascarpone

Step 1 : Place a large, very fine mesh colander on a sufficiently deep container, line it with a clean cloth, pour in the yogurt and cover with a weight.

2nd step : Place everything in the refrigerator and let the yogurt drain for 24 hours.

Step 3: When the draining time is finished, whisk the soybean oil and milk in a container.

Step 4: Recover the contents of the drained yogurts, the texture should be quite firm (at this stage if the yogurts have sufficiently drained you must have reduced the starting quantity by about half and therefore obtain approximately 250 g drained yogurt).

Step 5: Place the drained yogurt in a container, add the oil-milk mixture and whisk well.

Tips:

  • For sweet use, add a few tablespoons of sugar and the flavor of liquid vanilla.
  • For salty use, add at your convenience: salt, pepper, spices, herbs, garlic, shallots …
  • This mascarpone can be kept 3 to 4 days in an airtight container in the refrigerator.

The real vegan tiramisu recipe

The ingredients for vegan spoon cookies:

  • 140 ml of aquafaba (chickpea juice) reduced to 100 ml (for this, simmer over medium heat 140 ml juice during 10 to 15 minutes in order to finally get 100 ml reduced juice for the recipe, let cool before use)
  • A few drops of lemon juice
  • 90g powdered sugar
  • 20 ml vegetable cream
  • 45 g cornflour + 45 g of flour
  • Icing sugar

The ingredients for vegan tiramisu:

  • 250 g vegetable mascarpone
  • 20 cl soy cream
  • 6 tablespoons coconut sugar
  • 20 cl strong coffee
  • 2 tablespoons bitter cocoa powder

The preparation stages:

1. Prepare the cookies with a vegan spoon:

  • Sift and mix the cornstarch and flour together and set aside.
  • Arrange them 100 ml reduced aquafaba in the bowl of your food processor and add a few drops of lemon juice. Mount the aquafaba by gradually increasing the speed of the mixer.
  • When the aquafaba begins to become frothy, add the sugar at once. Continue beating for several minutes until the meringue is firm, smooth and shiny.
  • Preheat the oven to 200 ° C.
  • Once your meringue is firm, add the vegetable cream and gently mix the whole with the maryse.
  • Add the cornstarch + flour mixture and gently mix again with the maryse, lifting the mass well so that the mixture is homogeneous and free of lumps.
  • Transfer the cream to a pocket fitted with a 10 mm in diameter. On sticks covered with baking paper, stick sticks of the same length (8/9 cm) making sure to space them out as they will swell when cooked.
  • Sprinkle the cookies with icing sugar using a sieve, let sit for 5 minutes and then sprinkle with icing sugar a second time.
  • Bake for 7-10 minutes. Carefully peel off the cookies with a spatula and let them cool on a wire rack at room temperature while the tiramisu recipe is being prepared.

2. Pour the vegetable mascarpone and coconut sugar in a bowl. Whisk until you get a smooth, thick cream.

3. Pour the soy cream into a cold bowl. Whip the whipped cream with an electric mixer. When it is firm, stop beating. Gently fold it into the previous preparation using a spatula. Mix gently until you get a smooth, homogeneous cream.

4. Pour the cold coffee into a deep plate. Cover a hollow dish with parchment paper. Dip half the cookies successively with a spoon in the cold coffee, then place them flat and side by side in the bottom of the dish.

5. Cover the cookies with a spoon with half of the mascarpone mixture. Dip the rest of the cookies with a spoon again in the cold coffee, then place them, still very flat and side by side, on top. Cover with the remaining mascarpone mixture, then smooth the surface well with a spatula.

6. Cover the dish with cling film, then place the tiramisu in the fridge for at least 12 hours. When ready to serve, take the tiramisu out of the fridge. Remove the cling film and sprinkle the surface with bitter cocoa powder. Enjoy it chilled.

Read also :

⋙ The surprising recipe for water cake (no milk, no eggs, no butter)

⋙ Chocolate, butterless, vegan: our best banana bread recipes

⋙ Vegan cakes: our recipes without eggs, milk or butter