My Vegan Mascarpone Will Make You Lick All Your Fingers

And you won’t have to miss out on the best sweets anymore

As a child, I used to love mascarpone. My mom always bought this Italian cream cheese and we spooned out every last bit of it from the plastic cup.

Well, we call mascarpone cream cheese, and it is exactly like that — except, it’s much better than regular cream cheese in every way.

Mascarpone is more rich, more decadent.

I had to be on a vegan diet for 2 years after I got diagnosed with Celiacs disease because my digestive system struggled to digest almost everything.

That’s when I developed this recipe, which I still use from time to time when I want to take a break from dairy products but don’t want to miss out on anything good.

The vegan version is just as delicious and you won’t feel much difference in flavor and it still works wonderful in every kind of recipe — like tiramisu, cheesecakes or just a simple spread over your toasted bread.

What you’ll need:

• 4 cups soy milk
• 1/4 cup lemon juice
• pinch of salt
• 4 tbs granulated sugar
• 1/4 cup coconut cream