Vegan Panna Cotta: the delicious recipe for a sweet vegan-friendly dessert

Vegan panna cotta is a creamy, velvety molded dessert recipe, a vegan-friendly version of classic Italian panna cotta. Very easy to make, this elegant vegan panna cotta is based on vegetable cream, plant-based milk and agar-agar which is a tasteless thickener extracted from seaweed.

Thought for those who follow a vegan diet or those who are intolerant to dairy products, you will love this vegan panna cotta. We served it with an almond-cashew caramel sauce, but you can also enjoy this panna cotta dessert with chocolate sauce or a fruity dressing rich in strawberry or mango flavor.

Tips

You can replace agar-agar with other vegan-friendly options such as gelatine, pectin, cornstarch or Xanthan gum.

Vegetable cream and almond milk should be natural, if they are already sweetened omit the quantity of sugar provided in the recipe.

You can use any plant-based milk such as soy, coconut or almond milk.

For making a fruit sauce, cook the fruits in a saucepan with a little sugar and lemon juice for 5-10 minutes, stirring constantly. Once cooked, turn off the heat, blend with an immersion mixer and filter the sauce through a fine mesh strainer. For more texture, you can avoid blending the fruit and then leave it in small pieces. Pour the fruit sauce over the panna cotta, garnish with a few mint leaves and serve.

In this recipe the panna cotta is prepared using a special silicone mold but, if you like, you can replace it with aluminum molds or small cups. In the second case you will get a softer dessert.

How to store Vegan Panna Cotta

The vegan panna cotta can be stored in the refrigerator for up to 2 days, covered on the surface with a sheet of cling film.

How to make Vegan Panna Cotta

In a saucepan pour the unsweetened almond milk and the vegetable cream and mix well.

Add the granulated sugar and agar-agar, then mix with a whisk until the mixture is free from lumps. Put on the stove and cook for a couple of minutes starting from boiling.

When the mixture has thickened slightly, turn off and, with the help of a ladle, pour it into a silicone mold or, alternatively, into small glasses. Let it cool to room temperature, then transfer to the refrigerator for about 2-3 hours, or in any case up to complete firming.

Meanwhile, pour the granulated sugar into a saucepan and put on the stove, then add the water and melt until you get a blond caramel.

Once well firm, take the vegan panna cotta out of the mold and gently place it on individual plates.

Pour the cashew nuts and peeled almonds into a saucepan, put on the stove and toast for a few minutes, taking care not to burn the dried fruit. Remove from heat and chop coarsely with a knife.

Pour the caramel over the panna cotta and decorate with the chopped dried fruit.

Serve the vegan panna cotta and enjoy!