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plate of vegan Panna cotta with strawberry coulis

Easy 4 Ingredient Vegan Panna Cotta (No Agar Agar Option!)

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  • Author: thebananadiaries
  • Prep Time: 5
  • Cooling time: 240
  • Cook Time: 5
  • Total Time: 4 hours 10 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: Stove top
  • Cuisine: Italian
  • Diet: Vegan


This super simple, yet creamy and elegant vegan Panna Cotta is made with just 4 ingredients, no refined sugar, no coconut cream, and there’s even an option for no agar agar powder! You’ll love this dairy free vegan twist on a classic Italian dessert!



Vegan Panna Cotta:

  • 3 cups (752 mL or 26.2 oz) unsweetened oat milk, cashew milk, almond milk, or a combination of the above
  • 1/2 cup (100 mL) maple syrup*
  • 1 tbsp vanilla extract and/or 1/4 tspvanilla bean powder
  • 1 1/2 tbsp agar agar powder (see notes for no agar agar option) 

No Sugar Added Strawberry Coulis:

  • 1 lb. fresh strawberries, hulled and sliced
  • Juice from 1/2 medium lemon


  1. Prep: Grease four medium ramekins with oil, and set aside. Measure out all ingredients.
  2. Heat: In a medium saucepan, whisk together the oat milk, maple syrup, and vanilla extract (if using arrowroot starch in place of agar agar powder, add it here). Bring the mixture to a boil on medium-high heat via the stovetop. Once boiling, reduce the heat to low.
  3. Stir: Add in the agar agar powder, and continue whisking on low heat for 2-3 minutes until the mixture begins to just slightly thicken (for arrowroot starch, you will need to cook longer).
  4. Cool: Pour the mixture into the ramekins evenly. Place the ramekins into the fridge to set for at least 2.5 hours, but preferably 3 or longer.
  5. While the panna cotta is setting: Make the strawberry coulis. In a medium saucepan, mix together the strawberries and lemon juice. Turn the stovetop burner onto medium-high heat, and cover and cook the strawberries until they begin to bubble, about 10 minutes. Reduce the heat to simmer, and cook for an additional 5 minutes, uncovered. 
  6. Cool: Once the mixture is cooked, set aside to cool for 1 hour at room temperature. Then pour the strawberrymixture into a blender or food processor, and blend until smooth. Pour back into a jar or bowl, and chill in the refrigerator until the vegan panna cotta is ready to be served.
  7. Serve: Once the panna cotta is set, carefully dip the bottom of one Panna cotta ramekin into a bowl of hot water for 5-10 seconds. Then run a butter knife along the top of the Panna cotta very carefully. Place a small dessert plate on top of every ramekin. Carefully flip the ramekin and plate over together, and allow the panna cotta to slide out. Repeat for each ramekin. Serve with a few tablespoons of strawberry coulis and fresh strawberries. Enjoy!


No agar agar powder: If you don’t have agar agar powder, you can swap in 1/3 cup of cornstarch or arrowroot starch.

Coconut cream: If you would prefer to make your vegan panna cotta with coconut milk, you can use heavy coconut milk from a can or coconut cream.

Maple syrup: Feel free to swap in an equal amount of granulated sugar for the maple syrup.