Description
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!
Ingredients
Scale
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
Instructions
- Prep: Grease four medium ramekins with oil, and set aside. Measure out all ingredients.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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!
Notes
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.