r/vegancheesemaking

Okay, I’ve never actually had mascarpone so I apologise if I’ve missed the mark here.

But I wanted to share this recipe because I think it has great potential in the hands of some of you creative vegan souls out there! The flavour is definitely more like yoghurt than cheese, and with some notes of coconut.

I wanted to make yoghurt, using Miyokos mung bean and coconut recipe. But I was too lazy to strain it through a nut milk bag, so I made some changes. Anyway, here’s the recipe:

100g split yellow mung bean, hot soaked (boiling water + let it sit for 1 hour) and cooked until tender
250ml coconut cream
250ml regular, full-fat coconut milk
Vegan yoghurt with live cultures

Mix everything in a high-speed blender. Once the mixture has cooled to about 40 degrees Celsius, add a tablespoon of yoghurt as a starter and incubate at 40 degrees Celsius for 8-9 hours (I just put the mixture in a plastic box with a lid, into my dehydrator). Once it’s done, just put it in the fridge and let it set.

Let me know if you have any yoghurt tips! I’ve decided to start making my own and am currently experimenting with different ingredients.

I think I’ll try making yoghurt from soy and mung bean milk next!

Thank you to folks here who suggested straining soy yogurt to make a creamy soft spreadable cheese. I got an instant pot initially for making pressure cooking dried beans, but now I mainly use it just to make soy yogurt. I strained some of it and added a block of spicy chao tofu for flavoring, in addition to some onion and garlic powders. It's very tasty!