Dairylea can replace mascarpone in savory dishes like pasta sauces due to its creamy texture. However, its strong cheese blend flavor makes it unsuitable for desserts.
Is Dairylea an Alternative to Mascarpone?
Mascarpone and Dairylea seem to be pretty similar in texture if not the same taste.
They are both creamy and soft, making them easy to spread.
But that doesn’t mean that you can swap mascarpone for Dairylea in a recipe.
This is a shame because mascarpone is quite expensive, and that’s assuming you can find it in the first place.
So, let’s look at when you typically use mascarpone and see if Dairylea is a good substitute.
Starting with sweet dishes, unfortunately, this is a bit of a no-go area for Dairylea.
Whether you prefer the triangles or Dairylea from a tub, it is processed in the same way using a blend of cheeses.
This includes Comte and Cheddar, which both have a strong flavor, and the Dairylea will overpower the dessert.
However, it is possible to use Dairylea in savory dishes to form the basis of the sauce.
This is particularly true for pasta dishes where a cheesy sauce is necessary.
However, it’s not that easy to melt Dairylea.
It will already have been melted once when the cheeses were blended.
This changes the structure and fat and protein levels.
Try chopping the Dairylea into smaller pieces.
Always add liquid to the pan.
What Are the Best Mascarpone Substitutes?
Maybe you would like to try some other alternatives to mascarpone, and you are wondering what would work.
The first option would be crème fraîche, as it has a similar texture and is easily available in most grocery stores.
And it’s certainly cheaper to buy!
Crème fraîche is more acidic than mascarpone, so any sweet dish will probably taste slightly tangier.
It’s a healthier option as crème fraîche has a much lower fat content than mascarpone, at around 30%.
It has a slightly thinner consistency but would still work well in a dessert such as panna cotta or tiramisu.
If looking for an alternative to mascarpone for a savory dish, you could consider sour cream.
The fat content is even lower, at around 20%, but this does make it runnier; it is not spreadable.
As you might imagine from the name, it has a sour taste and is better suited to casseroles or soups rather than desserts.
Another option is clotted cream, but this is very high in fat, at 65%, and as such, is classified as butter in the US!
The cream is smooth and sweet and is ideal in dessert recipes or used as a topping.
Substitute for Mascarpone Cheese
Dairlylea and mascarpone have the same texture but cannot necessarily be exchanged in recipes.
Dairylea is made from a blend of hard, strongly flavored cheese such as Cheddar.
The overall taste would be too strong for a dessert.
However, you can use Dairylea instead of mascarpone in a savory recipe.
This could include pasta sauces and lasagne.
Meeting the Dairylea is problematic, and it needs to be chopped up with some form of liquid in the pan.
Sorry if you are disappointed that you can’t use your favorite (and cheaper choice) Dairylea in cheesecakes!
If this is your favorite dessert, find out if you can use cream cheese spread for making cheesecake.
How do you think substituting Dairylea for mascarpone in savory dishes could creatively influence the flavor profile and overall outcome of traditional recipes?
Let us know in the comments below!