Vegan Mascarpone

★★★★★ 2 Reviews
vegancook avatar
By Joan Hunt
from Youngsville, NC

this is good as a spread or try it for cheese cakes. replace cream cheese in any recipe with this. YUMMY!

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serves 12 ounces

Ingredients

  •   1 pkg
    12oz silken soft tofu
  •   1/8 c
    mimiccreme (or alternative)
  •   1/2 tsp
    sugar

How To Make

  • 1
    Combine all of the ingredients well until a slightly lumpy paste is formed. Keep stored in the refrigerator until ready to use. Keeps in the fridge for up to 1 week.