Cashew Mascarpone

 

Ingredients
2 cups unroasted cashews, soaked overnight
1/2 cup cultured vegan buttermilk, preferred (substitute 1/2 cup water and 2 tbsp vegan yogurt if you don't have buttermilk)
3 tbsp homemade vegan butter or refined coconut oil
salt to taste

Instructions
Put the cashews, vegan buttermilk, (or water and vegan yogurt), butter,  and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
To make a nondairy version of mascarpone, allow the cashew mixture to culture for only 12 to 24 hours—long enough to thicken and develop some flavor, but not so long that it gets tangy. It should have a sweet, mild flavor.
Enjoy!
Stored in a covered container, this Mascarpone will keep for about 2 weeks in the refrigerator or 4 months in the freezer.