Indulge in this flavorful toast topped with vegan mascarpone, pistachios, and fresh strawberries!
The final Cinnamon-Infused Vegan Mascarpone should be thick and creamy, yet have a light component to it from the addition of coconut whip cream. Feel free to adjust the amount of maple syrup and/or fresh lemon juice if needed, but keep in mind that the taste of this vegan cheese should be more on the subtle side and not very bold (slightly sweet, slightly tangy, with a hint of cinnamon).
Repeat with the remaining pieces of focaccia Store any extra vegan mascarpone cheese and coconut whip cream in the fridge.
This recipe tastes best with some sort of Focaccia-type bread. You can easily make your own at home, but to make things easier, I bought mine at a local bakery that makes them fresh daily. Be sure to use the most basic type of Focaccia bread such as sea salt or plain olive oil.
If you do not have Focaccia, you can also use any other plain or gluten-free bread.
To Make Unsweetened Coconut Whip Cream: Place 1 can of coconut cream (the one from Trader Joe's is the best for this) OR 1 can full-fat coconut milk (I prefer Thai Kitchen brand) in the fridge for at least 24 hours. Once ready, slowly turn the can upside down, open it, and discard any liquid (the part that did not solidify, if there is any) and scoop out the hardened solidified coconut cream into another small mixing bowl. Using a stand mixer or electric hand mixer, beat until fluffy. Start on low speed and work to higher speed until you start to see stiff peaks forming into Coconut Whip Cream. Note you will only be using 1/2 cup of prepared coconut whip cream in this recipe. If you have leftover Coconut Whip Cream, you can beat in a tiny amount of pure maple syrup or powdered sugar to sweeten and store in the fridge for use later on in the week! Serve it over fresh fruit, use it on ice cream, or just eat a spoonful of it like I do!