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!

serves 12 ounces


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

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.