Vegan Panna Cotta

Vegan panna cotta, served with homemade blueberry compote. A delicious plant-based version of the traditional Italian dessert.

Panna cotta is an Italian dessert made of sweetened cream and thickened with gelatin. I’ve been trying to make a vegan version of this recipe since I went vegan, but none of them had worked until I found this one.

Only 3 ingredients required: plant milk of your choice, some natural sweetener and agar powder, that’s all! I also add vanilla and lemon peel strips to infuse the milk, but it’s not necessary.

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I like to enjoy my panna cotta with some homemade berry compote and I prefer to make it at home because it’s more affordable and also because I make it using just 2 natural ingredients: fruit and a natural sweetener. I used frozen blueberries and cane sugar, but any other fruit or sweetener will do.

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Vegan Panna Cotta

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 1x
• Category: Desserts
• Cuisine: Vegan, Italian

Vegan panna cotta, served with homemade blueberry compote. A delicious plant-based version of the traditional Italian dessert.

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Ingredients

• 4 cups unsweetened plant milk of your choice (1 liter), we used soy milk
• 1/4 cup maple or agave syrup (80 g)
• 2 tsp agar powder (4 g)
• 2 lemon peel strips (optional)
• 1 vanilla bean, scraped (optional)

For the blueberry compote:

• 1 cup frozen blueberries (230 g)
• 2 tbsp cane, coconut or brown sugar
• 1 tbsp water

Instructions

1. Add milk, syrup and agar powder to a saucepan and stir until well combined.
2. Add vanilla seeds and bean to the mixture and also the lemon peel strips. Stir again.
3. Bring to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
4. Remove the vanilla bean and the lemon peel strips.
5. Divide the mixture amongst 4 glasses and let it cool at room temperature first and then in the fridge for at least 1 hour.
6. To make the blueberry compote, add all the ingredients to a saucepan and cook over medium-high heat for 5 to 10 minutes or until it thickens. Stir occasionally. Let it cool at room temperature and then transfer to a sealed container.
7. Top with some blueberry compote and chopped pistachios (optional) and serve.
8. Keep panna cotta covered in the fridge for 4 to 5 days and the blueberry compote in a sealed container also in the fridge for 1 to 2 weeks.

Notes

• Feel free to use any sweetener or store-bought compote or jam.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 238
• Sugar: 31.8 g
• Sodium: 455 mg
• Fat: 4.7 g
• Saturated Fat: 0.5 g
• Carbohydrates: 41.6 g
• Fiber: 2.8 g
• Protein: 8.8 g