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This fresh and delicate vegan Panna Cotta is prepared with just 5 ingredients! Serve with homemade raspberry sauce for a light, fruity, and delicious dessert. This Italian classic is a must-try!

Vegan panna cotta with raspberry sauce and mint.

⭐️ Why You Should Try It

  • Impressive, yet so easy. This vegan Panna Cotta might look like a complicated dessert, but it’s not. It comes together in less than 20 minutes with just 5 ingredients!
  • Fresh and delicate. If you are looking for a light and delicate dessert, look no further. With its silky smooth texture and fruity raspberry sauce, this is the ultimate vegan dessert.
  • Budget-friendly. This plant-based recipe is cheap to make as it uses very basic ingredients you most probably already have on hand.

📘 What Is Panna Cotta

Panna cotta is an Italian dessert that is traditionally prepared with milk, cream, sugar, and gelatin. The mixture is heated and then transferred to a ramekin and chilled. It is then served with a sauce that is usually made with berries. Different versions are served with caramel sauce, melted chocolate, or mango/passion fruit sauce.

My vegan version substitutes agar agar for the gelatin and a combination of almond and coconut milk for the cream. While it doesn’t taste exactly like the authentic one, it’s still a delicious dessert!

Ingredients like almond milk, coconut milk, sugar, and vanilla extract.

🥛 Ingredient Notes

You will need just a handful of ingredients to make this Panna cotta. Here are the ingredients we will be using:

  • Plant-based milk – I used unsweetened almond milk, but you can use soy, cashew, or oat milk.
  • Coconut milk – Use full-fat coconut milk for a rich and creamy texture. Check out the FAQ if you want to omit it.
  • Sugar – Preferably granulated white sugar. While coconut sugar will work, it will make your panna cotta darker and alter its flavor.
  • Agar agar – Agar agar will replace the gelatin in this recipe. It helps the panna cotta set. Make sure you are using powdered agar agar.
  • Vanilla – Optional, but highly recommended! Use high-quality vanilla extract, homemade vanilla extract, or the seeds from half of a vanilla bean.
Whisking milk with agar agar and sugar.

🥣 How to Make It

To make the panna cotta:

  1. Whisk together the almond milk, coconut milk, sugar, agar agar powder, and vanilla extract in a small pot.
  2. Heat over medium heat and keep whisking until the milk reaches a simmer.
  3. Remove from heat and let it cool for 5 minutes.
  4. Transfer to small ramekins and chill in the refrigerator for at least 6 hours or overnight.
Two ramekins with panna cotta on a wooden board.

Next comes the optional but recommended raspberry sauce. It consists of just 3 ingredients: raspberry (fresh or frozen), sugar, and vanilla extract. To make the sauce:

  1. Add the raspberries, sugar, vanilla extract, and water to a pot.
  2. Let simmer for 5-7 minutes or until the raspberries have melted.
  3. Let cool for a few minutes and blend until smooth.
  4. Strain using a fine sieve and let cool before transferring to the refrigerator.

To dress your panna cotta, run a knife around the edges of the ramekin and flip the panna cotta on a small dessert plate. Pour 3-4 tablespoons of the raspberry sauce over the panna cotta and top with fresh raspberries!

🥥 What to Serve It With

This panna cotta can also be served with caramel sauce, mango/passion fruit coulis, or even chocolate sauce. When it comes to the toppings, feel free to add roasted pistachios, crushed nuts, or chocolate bark!

Cooked raspberries in a pot.

🍫 Flavor Ideas

If you are not into vanilla, you can flavor your panna cotta with:

  • Chocolate: Add 2-3 tablespoons of cacao powder.
  • Matcha: Dissolve 1 teaspoon of matcha powder in 2 tablespoons of warm milk or water. Next, add the dissolved matcha to the milk.
  • Espresso: Add 2 teaspoons of instant coffee or 1/2 teaspoon of coffee extract.
  • Almond: Add 1/8 teaspoon of almond extract.
  • Pandan: Add 1/4 teaspoon of pandan extract.
Close up of vegan panna cotta with raspberry sauce.

📔 Tips

  • The richer the milk, the creamier the Panna cotta. If you want to get a richer panna cotta, use half almond milk and half coconut milk. Be aware that your panna cotta will have a stronger coconut flavor.
  • Feel free to replace the raspberries with strawberries, blueberries, or blackberries.
  • Adjust the agar agar: This recipe yields a very light and tender panna cotta, as it’s what I prefer. If you want a firmer texture, increase the agar agar powder to 3/4 teaspoon.
  • Do not add any starch. I do not recommend adding cornstarch or potato starch to the milk mixture, as you will end up with a custard texture.

💬 FAQ

Can I substitute the agar agar powder?

No, it’s the agar agar that makes the milk set once chilled. It cannot be omitted or substituted.

Can I make this panna cotta without coconut milk?

Yes, simply replace the coconut milk with more almond milk. The panna cotta won’t be as rich, but it will still be delicious!

How long does this panna cotta keep?

You can keep the panna cotta and the raspberry sauce for up to 5 days in the refrigerator.

I hope you are going to love this vegan panna cotta as much as I do! It’s a creamy, fresh, and fruity dessert that is very simple to make.

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Vegan panna cotta with raspberry sauce and mint.
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Recipe

Creamy Vegan Panna Cotta

5 from 3 votes
Author: Thomas Pagot
Fresh and delicate vegan Panna Cotta prepared with just 5 ingredients! Serve with homemade raspberry sauce for a light, fruity, and delicious dessert. This Italian classic is a must-try!
Prep Time : 10 minutes
Cook Time : 10 minutes
Resting Time : 6 hours
Total Time : 6 hours 15 minutes
Servings 5 servings
Calories 87 kcal

Ingredients
 

Panna Cotta

Raspberry Coulis

  • 1 cup fresh raspberries or strawberries, blueberries
  • 1 tbsp sugar adjust to taste
  • 1/3 cup water
  • 1/2 tsp vanilla extract

Instructions
 

Panna Cotta

  • Add the almond milk, coconut milk, sugar, vanilla extract, and agar agar powder to a saucepan. Whisk to dissolve the agar agar.
  • Heat over medium heat, whisking constantly, until the milk comes to a simmer. As soon as it reaches a simmer, remove from heat and let cool for about 5 minutes.
  • Pour the milk into 5 small ramekins and let cool at room temperature for about 30 minutes. Refrigerate for at least 6 hours or overnight.

Raspberry Coulis

  • Add the raspberries, sugar, vanilla extract, and water to a saucepan. Heat over medium heat and bring to a simmer. Let simmer for 5-7 minutes or until the raspberries have melted.
  • Remove from heat and let it cool for a few minutes. Transfer to a blender and blend until smooth.
  • Strain the raspberry sauce through a fine sieve mesh and transfer to a bowl. Refrigerate until ready to use.
  • To dress: Run a knife along the edges of a ramekin and carefully flip the ramekin over a dessert plate. Pour about 1/4 cup of raspberry sauce over the panna cotta, top with fresh raspberries, and serve immediately.
  • This vegan panna cotta will keep for up to 5 days in the refrigerator.

Notes

  • The richer the milk, the creamier the Panna cotta. If you want to get a richer panna cotta, use half almond milk and half coconut milk. Be aware that your panna cotta will have a stronger coconut flavor.
  • Feel free to substitute the raspberries with strawberries, blueberries, and blackberries.
  • Adjust the agar agar: This recipe yields a very light and tender panna cotta, as it’s what I prefer. If you want a firmer texture, increase the agar agar powder to 3/4 teaspoon.
  • Do not add any starch. I do not recommend adding cornstarch or potato starch to the milk mixture, as you will end up with a custard texture.

Nutrition

Serving: 1 serving (with sauce) | Calories: 87 kcal | Carbohydrates: 13.7 g | Protein: 0.9 g | Fat: 3.8 g | Saturated Fat: 2.2 g | Sodium: 75 mg | Potassium: 113 mg | Fiber: 2 g | Sugar: 10.9 g | Calcium: 126 mg
Course : Dessert, Sweets
Cuisine : Italian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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5 stars
This Vegan Panna Cotta recipe is amazing. Just tried it and loved it very much.

looks like more than 4 ingredients to me. I hope to try when I can get them all

After research just a few of the blog posts on your web site now, and I truly like your manner of blogging. I bookmarked it to my bookmark web site checklist and might be checking back soon. Pls take a look at my web site as well and let me know what you think.

5 stars
Oh my gosh, this was soo good! Mine didn’t set up enough to tip out, as I only had agar agar flakes on hand and didn’t quite get the correct ratio for power substitution. But I just poured the raspberry coulis on top and scarfed it right down, anyway. 🙂

I apologize for not writing about your recipe, but I just wanted to say how I’m enjoying the new format! It’s bright and fun. I promise to write when I try out this panna cotta!

5 stars
Amazing. I love this recipe very much.