Vegetable Mascarpone

Onnovoro-proof recipe? Vegetable mascarpone, a delicious ingredient to prepare delicious desserts or rich pastas. The classic mascarpone (cow's milk) is prepared by acidifying and heating the fresh cream, then letting it drip through a cloth.The vegetable mascarpone that I propose is a little different, but just as delicious.

Video of the Recipe

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Identity Card of the Recipe

• Ingrediants

  • 500 g of soy yogurt
  • 50 ml of soy milk
  • 100 ml of corn oil
  • 1 pinch of salt

  Materials Needed

  • Colander
  • Dishcloth
  • Bowl
  • Chopping board
  • Preferably ceramic knife
  • Wooden spoon
  • Immersion mixer

  Preparation

  Please note
  To prepare the vegetable mascarpone we used a homemade soy yogurt (starting from homemade soy milk). In any case, to speed up the times, it is possible to buy ready-made soy yogurt, as long as it is unsweetened.

  1. Line a colander with a clean tea towel that does not smell like detergent.
  2. Pour the soy yogurt into the tea towel, taking care to place the colander over a bowl. The strainer must not come into contact with the liquid that will drip from the yogurt.
  3. Close the edges of the cloth into a bundle and let the acid serum drip in the fridge: the "operation must" be slow and must be continued for at least 6-8 hours. Remember that the longer the dripping time, the more compact the mascarpone will be.
  4. After 6-8 hours, we got some kind of plant-based Greek yogurt. At this point, remove the soy yogurt cream and return to a bowl.

  Did you know that
  The acid whey can be used to make bread or vegetable meatballs.

  5. Prepare the vegetable cream. In a beaker, combine the soy milk and the seed oil (corn or soy). Mix with the hand blender until the mixture is thick and compact.
  6. Incorporate the vegetable cream into the drained soy yogurt. Season with a pinch of salt if necessary.
  7. The vegetable mascarpone is ready and can be used immediately to prepare desserts or to dress pasta. It can be kept in the fridge for 4-5 days.

  Alice's comment - PersonalCooker

  The vegetable mascarpone is ready: you can use it immediately to make cakes or rich pastas without lactose or cholesterol. If you want, you can follow the same procedure, then enriching it with olives, herbs or spices to obtain a sort of vegetable spreadable cheese.

  Nutritional values ​​and Health Comment on the recipe

  ATTENTION! Through the indirect nutritional translation method it is not possible to obtain a sufficiently accurate chemical profile. Therefore, nutritional data are not available.
  
  Vegetable Mascarpone is a food that can be contextualized both between seasoning fats and between vegetable alternatives to animal cheeses. It is very caloric, as it is rich in lipids, which have a breakdown of fatty acids in favor of the unsaturated ones. This means that it is suitable for the diet of the vegan and the subject suffering from certain metabolic diseases (especially hypercholesterolemia). However, it should be remembered that, being highly energetic, Vegetable Mascarpone is not suitable for a diet against overweight. The average portion is a few tens of grams at a time.