This vegan mascarpone cheese has been on the blog for years and it’s been a reader favorite ever since. Rich, ultra creamy and better than store-bought, it’s made with just 3 ingredients and a pinch of salt. I love it in tiramisu or spread on toast with fruit for a quick breakfast…my favorite way to use it lately! Here’s why this method works so well: ✨ the curdling method mimics how traditional mascarpone is made- lemon juice separates the proteins in plant milk, just like dairy cream. ✨ high protein milks like soy or pea work best; I tested over 9 different plant based milks to see which curdled well and yielded the most ‘cheese.’ Milks with over 7g protein/cup work best. ✨ blending the curds with coconut cream (or cashews) adds fat that’s found in dairy mascarpone. It gives the cheese a smooth, spreadable texture and balanced flavor. Want the full recipe? Comment ‘recipe please’ and I’ll DM you the direct link! Or grab it via my bio. Happy cooking! #vegancheese #veganbakin...