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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
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