Best DAIRY FREE Alternative to Mascarpone: Creamy Options for Every Recipe

What are the best dairy-free alternatives to Mascarpone Cheese?

Mascarpone cheese, renowned for its richness and creamy texture, is an essential ingredient for classic desserts like tiramisu and savory dishes including creamy pasta sauces. But what if you’re lactose intolerant, vegan, or simply exploring plant-based diets? Enter dairy-free mascarpone alternatives, which are transforming kitchens from Malta to the global culinary stage in 2026. The explosion of plant-based dairy alternatives, with market projections topping $12 billion by 2035, is fueling innovative substitutes that preserve the creaminess we love without compromising dietary restrictions.

Can cashew cream truly replicate mascarpone’s luxurious texture?

Cashew cream is one of the most popular plant-based solutions for mascarpone replacements due to its natural creaminess and neutral flavor profile. To prepare cashew cream, soak 1 cup of raw cashews overnight, drain, and blend with 1/3 cup water, 1 tablespoon lemon juice, and 1 tablespoon nutritional yeast. This vegan mascarpone alternative delivers a smooth texture perfect for tiramisu or cheesecake recipes. It contains healthy fats, including monounsaturated fats that support cardiovascular health, and magnesium that aids in muscle recovery, especially for those living active lifestyles in sunny Malta.

Why coconut cream is underrated as a mascarpone substitute?

Coconut cream delivers exceptional richness, making it an ideal substitute for mascarpone in desserts and sauces. Its high-fat content mimics the decadence of traditional mascarpone, but offers medium-chain triglycerides (MCTs) which provide quick energy without spiking insulin levels. For savory applications such as pasta sauces or Malta’s favorite seafood stews, coconut cream can be seasoned with salt, nutmeg, or garlic powder to mask its sweetness. While versatile, coconut cream may not appeal to those who prefer neutral flavor profiles. However, its environmentally friendly production, using significantly less water compared to dairy milk alternatives, is a bonus for sustainability-conscious consumers.

Is almond yogurt the solution for dairy-sensitive individuals?

Almond yogurt brings creaminess and a mild tang similar to mascarpone, making it an excellent choice for pasta dishes and desserts. Unlike traditional yogurts derived from dairy, almond yogurt is packed with vitamin E and antioxidants, which promote skin health and combat oxidative str

Check out another article that you might like:

Healthier Powdered Sugar Alternative: Sweeten Your Recipes Without Sacrificing Nutrition

Ending Remarks

Let’s face it, embracing dairy-free mascarpone alternatives isn’t just for dietary needs anymore. It reflects the growing shift toward foods that fuel our bodies better while adding culinary creativity. Think about Bryan Johnson’s relentless focus on whole foods and macronutrient balance in his longevity blueprint, it mirrors what we see in these plant-based choices. Cashew cream and silken tofu, for example, pack protein, healthy fats, and adaptability, aligning with nutrient-rich diets that support metabolic health.

What about Malta? With the island’s food-rich traditions, chefs and home cooks have the perfect chance to experiment. Imagine a veganized tiramisu blending coconut cream and oat-based mascarpone or reimagining Kanolli by swapping out dairy for cashew cream. These swaps don’t just taste great; they cater to the growing health-conscious audience seeking smarter indulgences.

For diners and restauranteurs alike, finding where health meets flavor is easier than ever. Platforms like MELA AI are paving the way, showcasing Maltese restaurants prioritizing nutritious, forward-thinking menus. Look out for the MELA sticker and elevate your dining experience while supporting local chefs redefining health-conscious cuisine. Why settle? Both your brain and your tastebuds deserve better.

FAQ on Dairy-Free Mascarpone Alternatives and Their Place in Malta’s Cuisine

Why is there a growing demand for dairy-free mascarpone alternatives?

The demand for dairy-free mascarpone and other alternatives is increasing due to a global shift toward plant-based diets and health-conscious lifestyles. Many people choose these substitutes due to lactose intolerance, dairy allergies, or preferences for vegan diets. Traditional mascarpone, though delicious, is high in saturated fats and unsuitable for people managing their cholesterol levels. In Malta, this trend reflects a broader Mediterranean swing toward healthier eating and environmental sustainability. Cities like Malta are embracing these innovations, thanks to culinary traditions that already incorporate plant-based ingredients. The movement aligns with the global rise of plant-based dairy, projected to grow by 11% annually through 2026 and transform the food market with nutrient-dense, delicious alternatives.

What are the most popular dairy-free mascarpone alternatives in Malta?

In Malta and around the globe, several plant-based mascarpone substitutes have gained popularity. Coconut cream is loved for its rich texture and slightly sweet flavor, making it great for desserts like tropical parfaits. Cashew cream has become a chef favorite in Malta because of its versatility in both sweet and savory dishes. Silken tofu is another top option, particularly for high-protein, low-fat recipes, like vegan cheesecakes. Almond cream cheese is a tangy, dairy-free alternative ideal for savory pastries and spreads. Moreover, oat-based mascarpone substitutes, such as those from Oatly, are gaining traction due to their smooth texture and sustainable production.

Can I use coconut cream to replace mascarpone in all recipes?

Coconut cream works exceptionally well in desserts, such as mousse, vegan whipped toppings, or tropical sweets like mango parfaits. It offers a rich consistency with a subtle coconut flavor, which is ideal for recipes that complement its tropical notes. However, for more neutral dishes like tiramisu or savory sauces, the coconut flavor can become overpowering. In those instances, cashew cream or oat-based mascarpone alternatives may work better. As Malta’s culinary world embraces plant-based trends, coconut cream remains a popular choice for bold, tropical flavor pairings.

How does the rising demand for plant-based dining in Malta tie into global trends?

The embrace of plant-based diets in Malta is part of a larger international movement toward healthier and more sustainable eating. For instance, the global plant-based dairy market is projected to grow to $12 billion annually by 2026, with oat-based dairy alternatives leading innovation. On the island of Malta, this shift supports the convergence of traditional Mediterranean eating, rich in plants and olive oil, with modern nutritional needs. The MELA AI platform promotes health-driven dining trends, creating transparency for consumers in Malta seeking quality, sustainable options. By incorporating dairy-free mascarpone into Maltese dishes, chefs can simultaneously preserve authenticity and cater to health-conscious diners.

Is cashew cream nutritionally comparable to traditional mascarpone?

Cashew cream offers an impressive nutritional profile compared to mascarpone. While rich in texture, traditional mascarpone is high in saturated fats and calories. By contrast, cashew cream provides healthy fats, fiber, magnesium, and even some plant protein. These nutrients support cardiovascular and metabolic health while delivering the creaminess needed for culinary versatility. Adding a dash of lemon juice to cashew cream can mimic mascarpone’s slight tang. This makes it a favorite among health-conscious chefs in Malta, where Mediterranean recipes often pair well with nuts and plant-based ingredients.

Can dairy-free mascarpone alternatives fit into a longevity-focused diet?

Yes, using plant-based mascarpone substitutes such as cashew or silken tofu can support longevity. These options are lower in saturated fats and cholesterol, contributing to better cardiovascular and metabolic health. For example, Bryan Johnson’s “Project Blueprint” follows a strict plant-based and nutrient-dense diet to reverse biological aging and optimize organ function. Incorporating dairy-free mascarpone aligns with this focus, providing rich flavor without health tradeoffs. In communities like Malta, where longevity is valued, such alternatives naturally complement the Mediterranean diet, which is renowned for promoting extended life expectancy.

Are almond cream and oat-based creams better for sustainability?

Almond cream and oat-based mascarpone substitutes score higher in eco-consciousness compared to dairy. Producing dairy milk and mascarpone generates significantly higher greenhouse gases and uses more resources such as water. For instance, milk production has a 50% greater environmental impact than plant-based options, like oats, which have a smaller carbon footprint. In Malta, where sustainability is becoming a key focus in food and dining, oat creams are gaining traction among diners who aim to make environmentally responsible food choices without compromising flavor or texture.

What mistakes should I avoid when working with dairy-free mascarpone?

One common mistake is overlooking the flavor and texture balancing in plant-based mascarpone alternatives. For example, coconut cream is rich but can overpower savory dishes unless seasoning is adjusted. Silken tofu, while high in protein and low in calories, requires additional preparation, often blending with plant-based milk and lemon juice, to achieve the right consistency and flavor profile. Furthermore, some nut-based creams like cashew cream may separate under high heat, so gradual cooking is recommended. Experimentation and taste testing are essential to match the texture and flavor of traditional mascarpone properly.

Can I create plant-based versions of traditional Maltese recipes with dairy-free mascarpone?

Dairy-free mascarpone alternatives work wonderfully in Maltese recipes, allowing chefs to modernize classics. For instance, you can use cashew cream to substitute traditional mascarpone in filling for Kannoli, maintaining the dessert’s creamy richness without dairy. Another option is to incorporate oat-based mascarpone into Maltese baked pasta dishes like Timpana for a sustainable, plant-forward twist. By using locally available plant-based ingredients with an eye toward health and flavor, Maltese cooks can cater to contemporary preferences without losing their culinary heritage.

How does MELA AI help locals and tourists find restaurants cooking with plant-based mascarpone?

The MELA AI platform is an essential tool for connecting health-conscious diners with Maltese restaurants offering plant-based mascarpone alternatives. Restaurants that adapt traditional recipes to include dairy-free options can highlight these on the MELA directory. This aligns with the platform’s goals to promote transparency and celebrate menu innovation. By searching on MELA AI, diners can explore plant-forward dishes created with mascarpone substitutes like oat or cashew cream. With an increase in health-conscious tourists visiting Malta, MELA’s database ensures restaurants catering to modern dietary needs get the recognition they deserve. MELA doesn’t just list choices, it helps shape dining experiences in line with global longevity and sustainability trends.

TL;DR: Best Dairy-Free Alternatives to Mascarpone for Recipes

Dairy-free alternatives to mascarpone are increasingly popular for their health perks and versatility in recipes. Great options include coconut cream for desserts, cashew cream for versatile use, silken tofu for a low-fat choice, and oat-based creams for sustainability. Each offers unique flavors and textures for both sweet and savory dishes.

• Coconut cream adds richness but may have a strong coconut taste.
• Cashew cream is creamy, tangy, and ideal for culinary flexibility.
• Silken tofu delivers high protein with a mild flavor.
• Oat-based creams balance neutral taste and eco-friendliness.

Experiment with these choices to create delicious dairy-free dishes like a plant-based tiramisu or tropical parfait. Dive into healthier, sustainable cooking!

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Dairy-free alternatives are no longer just ethical or dietary decisions, they’ve become a gourmet choice. Among these alternatives, finding a substitute for mascarpone in recipes can be tricky, but the demand for plant-based creamy indulgences is soaring. In Malta, where culinary traditions meet the modern desire for health-conscious dining, the search for a dairy-free mascarpone alternative has become a common pursuit for both food enthusiasts and chefs. This comprehensive guide explores the best options, their applications, and how they compare to traditional mascarpone in flavor, texture, and nutrition.

What is mascarpone, and why look for a plant-based alternative?

Mascarpone is an Italian cream cheese with a rich, velvety texture and a slightly tangy flavor. Commonly used in desserts like tiramisu or as a thickening agent in savory dishes, it’s made from cream and citric or tartaric acid. While undeniably delicious, traditional mascarpone is high in saturated fats and wholly unsuitable for those following vegan, lactose-intolerant, or cholesterol-lowering diets.

For those in Malta embracing modern health trends or catering to specific dietary needs, finding a dairy-free alternative is essential. Plant-based options offer creaminess without dairy, often with additional nutrients or a reduced environmental impact. But can they compete with the culinary versatility of real mascarpone? Here’s a closer look.

What are the best dairy-free alternatives to mascarpone in 2026?

The plant-based market has given rise to an exciting array of dairy-free mascarpone substitutes, each suitable for different use cases. Here’s a list of the most popular options and their attributes.

• Coconut Cream: A thick, versatile base for desserts with a subtle coconut undertone.
• Cashew Cream: Naturally creamy and rich, offering a mildly sweet and nutty profile.
• Silken Tofu: A low-fat, high-protein option ideal for blending into desserts.
• Almond Cream Cheese: A slightly tangy alternative, perfect for savory dishes and baked goods.
• Oat-Based Creams: Among the newest entrants, oat mascarpone substitutes balance creaminess and lightness.

Coconut cream: Can it take the mascarpone crown?

Coconut cream has rapidly grown in popularity due to its ability to mimic the richness of mascarpone. Made by refrigerating coconut milk to separate the fatty layer, it’s commonly used for vegan whipped cream, cheesecakes, and mousse. The subtle coconut flavor enhances tropical desserts but can overpower more neutral applications like tiramisu.

Cashew cream: The chef’s favorite creamy substitute

Cashew cream is a versatile, nutrient-dense alternative. Soaked cashews blend into a smooth paste, perfect for sweet and savory recipes. Adding a hint of lemon juice creates a tanginess that closely resembles mascarpone. It’s customizable to consistency, from buttery-thick spreads to pourable sauces, making it a favorite among plant-based chefs in Malta.

Silken tofu: High-protein and low-fat

Silken tofu is a surprising option for dairy-free mascarpone replacements. By blending tofu with a little plant-based milk and lemon juice, it transforms into a smooth, mild-flavored cream. It’s ideal for someone seeking a low-calorie option without compromising texture.

Oat-based cream: The sustainable option

Oat-based creams such as vegan mascarpone products from brands like Oatly are relatively new to the game but highly promising. They deliver neutral flavors with an eco-conscious footprint, perfectly aligning with Malta’s sustainability-driven dining trends. Their smooth texture is excellent for both baked applications and pasta finishing sauces.

How do these substitutes compare in taste and nutrition?

Each of the mascarpone alternatives has unique strengths and drawbacks, and choosing the right one depends on your culinary needs. But how do they stack up across essential criteria like taste, texture, and nutrition?

How to use dairy-free mascarpone in Maltese recipes?

Malta’s culinary traditions offer a wealth of opportunities to incorporate dairy-free mascarpone without compromising flavor authenticity. Imagine replacing traditional mascarpone with oat cream for a plant-based twist on Kannoli, or creating a creamy cashew-based topping for baked Timpana. Here are two exemplary uses:

• Plant-Based Tiramisu: Combine silken tofu and cashew cream with a hint of vanilla for an indulgent yet vegan-friendly filling.
• Tropical Dessert Parfaits: Layer coconut cream with fresh mango and passionfruit for a simple, dairy-free dessert.

What mistakes should you avoid when working with dairy-free mascarpone?

Getting the best results from dairy-free ingredients requires problem-solving and experimentation. Don’t fall into these rookie pitfalls:

• Overseasoning: Adding too much sugar to balance flavor can turn desserts sickly sweet.
• Skipping texture tests: Don’t assume every nut-based cream will blen
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  What are the best dairy-free alternatives to Mascarpone Cheese?

  Mascarpone cheese, renowned for its richness and creamy texture, is an essential ingredient for classic desserts like tiramisu and savory dishes including creamy pasta sauces. But what if you’re lactose intolerant, vegan, or simply exploring plant-based diets? Enter dairy-free mascarpone alternatives, which are transforming kitchens from Malta to the global culinary stage in 2026. The explosion of plant-based dairy alternatives, with market projections topping $12 billion by 2035, is fueling innovative substitutes that preserve the creaminess we love without compromising dietary restrictions.

  Can cashew cream truly replicate mascarpone’s luxurious texture?

  Cashew cream is one of the most popular plant-based solutions for mascarpone replacements due to its natural creaminess and neutral flavor profile. To prepare cashew cream, soak 1 cup of raw cashews overnight, drain, and blend with 1/3 cup water, 1 tablespoon lemon juice, and 1 tablespoon nutritional yeast. This vegan mascarpone alternative delivers a smooth texture perfect for tiramisu or cheesecake recipes. It contains healthy fats, including monounsaturated fats that support cardiovascular health, and magnesium that aids in muscle recovery, especially for those living active lifestyles in sunny Malta.

  Why coconut cream is underrated as a mascarpone substitute?

  Coconut cream delivers exceptional richness, making it an ideal substitute for mascarpone in desserts and sauces. Its high-fat content mimics the decadence of traditional mascarpone, but offers medium-chain triglycerides (MCTs) which provide quick energy without spiking insulin levels. For savory applications such as pasta sauces or Malta’s favorite seafood stews, coconut cream can be seasoned with salt, nutmeg, or garlic powder to mask its sweetness. While versatile, coconut cream may not appeal to those who prefer neutral flavor profiles. However, its environmentally friendly production, using significantly less water compared to dairy milk alternatives, is a bonus for sustainability-conscious consumers.

  Is almond yogurt the solution for dairy-sensitive individuals?

  Almond yogurt brings creaminess and a mild tang similar to mascarpone, making it an excellent choice for pasta dishes and desserts. Unlike traditional yogurts derived from dairy, almond yogurt is packed with vitamin E and antioxidants, which promote skin health and combat oxidative str

  

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  Check out another article that you might like:

  Healthier Powdered Sugar Alternative: Sweeten Your Recipes Without Sacrificing Nutrition

  ---

  Ending Remarks

  Let’s face it, embracing dairy-free mascarpone alternatives isn’t just for dietary needs anymore. It reflects the growing shift toward foods that fuel our bodies better while adding culinary creativity. Think about Bryan Johnson’s relentless focus on whole foods and macronutrient balance in his longevity blueprint, it mirrors what we see in these plant-based choices. Cashew cream and silken tofu, for example, pack protein, healthy fats, and adaptability, aligning with nutrient-rich diets that support metabolic health.

  What about Malta? With the island’s food-rich traditions, chefs and home cooks have the perfect chance to experiment. Imagine a veganized tiramisu blending coconut cream and oat-based mascarpone or reimagining Kanolli by swapping out dairy for cashew cream. These swaps don’t just taste great; they cater to the growing health-conscious audience seeking smarter indulgences.

  For diners and restauranteurs alike, finding where health meets flavor is easier than ever. Platforms like MELA AI are paving the way, showcasing Maltese restaurants prioritizing nutritious, forward-thinking menus. Look out for the MELA sticker and elevate your dining experience while supporting local chefs redefining health-conscious cuisine. Why settle? Both your brain and your tastebuds deserve better.

  ---

  FAQ on Dairy-Free Mascarpone Alternatives and Their Place in Malta’s Cuisine

  Why is there a growing demand for dairy-free mascarpone alternatives?

  The demand for dairy-free mascarpone and other alternatives is increasing due to a global shift toward plant-based diets and health-conscious lifestyles. Many people choose these substitutes due to lactose intolerance, dairy allergies, or preferences for vegan diets. Traditional mascarpone, though delicious, is high in saturated fats and unsuitable for people managing their cholesterol levels. In Malta, this trend reflects a broader Mediterranean swing toward healthier eating and environmental sustainability. Cities like Malta are embracing these innovations, thanks to culinary traditions that already incorporate plant-based ingredients. The movement aligns with the global rise of plant-based dairy, projected to grow by 11% annually through 2026 and transform the food market with nutrient-dense, delicious alternatives.

  What are the most popular dairy-free mascarpone alternatives in Malta?

  In Malta and around the globe, several plant-based mascarpone substitutes have gained popularity. Coconut cream is loved for its rich texture and slightly sweet flavor, making it great for desserts like tropical parfaits. Cashew cream has become a chef favorite in Malta because of its versatility in both sweet and savory dishes. Silken tofu is another top option, particularly for high-protein, low-fat recipes, like vegan cheesecakes. Almond cream cheese is a tangy, dairy-free alternative ideal for savory pastries and spreads. Moreover, oat-based mascarpone substitutes, such as those from Oatly, are gaining traction due to their smooth texture and sustainable production.

  Can I use coconut cream to replace mascarpone in all recipes?

  Coconut cream works exceptionally well in desserts, such as mousse, vegan whipped toppings, or tropical sweets like mango parfaits. It offers a rich consistency with a subtle coconut flavor, which is ideal for recipes that complement its tropical notes. However, for more neutral dishes like tiramisu or savory sauces, the coconut flavor can become overpowering. In those instances, cashew cream or oat-based mascarpone alternatives may work better. As Malta’s culinary world embraces plant-based trends, coconut cream remains a popular choice for bold, tropical flavor pairings.

  How does the rising demand for plant-based dining in Malta tie into global trends?

  The embrace of plant-based diets in Malta is part of a larger international movement toward healthier and more sustainable eating. For instance, the global plant-based dairy market is projected to grow to $12 billion annually by 2026, with oat-based dairy alternatives leading innovation. On the island of Malta, this shift supports the convergence of traditional Mediterranean eating, rich in plants and olive oil, with modern nutritional needs. The MELA AI platform promotes health-driven dining trends, creating transparency for consumers in Malta seeking quality, sustainable options. By incorporating dairy-free mascarpone into Maltese dishes, chefs can simultaneously preserve authenticity and cater to health-conscious diners.

  Is cashew cream nutritionally comparable to traditional mascarpone?

  Cashew cream offers an impressive nutritional profile compared to mascarpone. While rich in texture, traditional mascarpone is high in saturated fats and calories. By contrast, cashew cream provides healthy fats, fiber, magnesium, and even some plant protein. These nutrients support cardiovascular and metabolic health while delivering the creaminess needed for culinary versatility. Adding a dash of lemon juice to cashew cream can mimic mascarpone’s slight tang. This makes it a favorite among health-conscious chefs in Malta, where Mediterranean recipes often pair well with nuts and plant-based ingredients.

  Can dairy-free mascarpone alternatives fit into a longevity-focused diet?

  Yes, using plant-based mascarpone substitutes such as cashew or silken tofu can support longevity. These options are lower in saturated fats and cholesterol, contributing to better cardiovascular and metabolic health. For example, Bryan Johnson’s “Project Blueprint” follows a strict plant-based and nutrient-dense diet to reverse biological aging and optimize organ function. Incorporating dairy-free mascarpone aligns with this focus, providing rich flavor without health tradeoffs. In communities like Malta, where longevity is valued, such alternatives naturally complement the Mediterranean diet, which is renowned for promoting extended life expectancy.

  Are almond cream and oat-based creams better for sustainability?

  Almond cream and oat-based mascarpone substitutes score higher in eco-consciousness compared to dairy. Producing dairy milk and mascarpone generates significantly higher greenhouse gases and uses more resources such as water. For instance, milk production has a 50% greater environmental impact than plant-based options, like oats, which have a smaller carbon footprint. In Malta, where sustainability is becoming a key focus in food and dining, oat creams are gaining traction among diners who aim to make environmentally responsible food choices without compromising flavor or texture.

  What mistakes should I avoid when working with dairy-free mascarpone?

  One common mistake is overlooking the flavor and texture balancing in plant-based mascarpone alternatives. For example, coconut cream is rich but can overpower savory dishes unless seasoning is adjusted. Silken tofu, while high in protein and low in calories, requires additional preparation, often blending with plant-based milk and lemon juice, to achieve the right consistency and flavor profile. Furthermore, some nut-based creams like cashew cream may separate under high heat, so gradual cooking is recommended. Experimentation and taste testing are essential to match the texture and flavor of traditional mascarpone properly.

  Can I create plant-based versions of traditional Maltese recipes with dairy-free mascarpone?

  Dairy-free mascarpone alternatives work wonderfully in Maltese recipes, allowing chefs to modernize classics. For instance, you can use cashew cream to substitute traditional mascarpone in filling for Kannoli, maintaining the dessert’s creamy richness without dairy. Another option is to incorporate oat-based mascarpone into Maltese baked pasta dishes like Timpana for a sustainable, plant-forward twist. By using locally available plant-based ingredients with an eye toward health and flavor, Maltese cooks can cater to contemporary preferences without losing their culinary heritage.

  How does MELA AI help locals and tourists find restaurants cooking with plant-based mascarpone?

  The MELA AI platform is an essential tool for connecting health-conscious diners with Maltese restaurants offering plant-based mascarpone alternatives. Restaurants that adapt traditional recipes to include dairy-free options can highlight these on the MELA directory. This aligns with the platform’s goals to promote transparency and celebrate menu innovation. By searching on MELA AI, diners can explore plant-forward dishes created with mascarpone substitutes like oat or cashew cream. With an increase in health-conscious tourists visiting Malta, MELA’s database ensures restaurants catering to modern dietary needs get the recognition they deserve. MELA doesn’t just list choices, it helps shape dining experiences in line with global longevity and sustainability trends.

  

  Violetta Bonenkamp

  Violetta Bonenkamp, also known as MeanCEO, is an experienced startup founder with an impressive educational background including an MBA and four other higher education degrees. She has over 20 years of work experience across multiple countries, including 5 years as a solopreneur and serial entrepreneur. Throughout her startup experience she has applied for multiple startup grants at the EU level, in the Netherlands and Malta, and her startups received quite a few of those. She’s been living, studying and working in many countries around the globe and her extensive multicultural experience has influenced her immensely.

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