Creamy Vegan Panna Cotta
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!
Ingredients
Panna Cotta
- 2 cups unsweetened almond milk or cashew, oat, soy milk
- 1/4 cup full-fat coconut milk
- 3 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 tsp agar agar powder
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