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    Home > Recipes > Uncategorized

    Vegan Panna Cotta

    Published: Jan 17, 2018 · Modified: Feb 2, 2023 by Iosune · This post may contain affiliate links · 28 Comments

    Jump to Recipe

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

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

    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.

    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.

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

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    Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

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

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

    Vegan Panna Cotta

    Vegan panna cotta, served with homemade blueberry compote. A delicious plant-based version of the traditional Italian dessert.
    4.86 from 7 votes
    PRINT PIN RATE
    Course: Desserts
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 4 cups unsweetened plant milk of your choice, we used soy milk
    • ¼ cup maple or agave syrup
    • 2 teaspoon agar powder
    • 2 lemon peel strips, optional
    • 1 vanilla bean, scraped (optional)

    For the blueberry compote:

    • 1 cup frozen blueberries
    • 2 tablespoon cane, coconut or brown sugar
    • 1 tablespoon water
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    Instructions

    • Add milk, syrup and agar powder to a saucepan and stir until well combined.
    • Add vanilla seeds and bean to the mixture and also the lemon peel strips. Stir again.
    • Bring to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
    • Remove the vanilla bean and the lemon peel strips.
    • Divide the mixture amongst 4 glasses and let it cool at room temperature first and then in the fridge for at least 1 hour.
    • 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.
    • Top with some blueberry compote and chopped pistachios (optional) and serve.
    • 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: 1serving | Calories: 238kcal | Carbohydrates: 41.6g | Protein: 8.8g | Fat: 4.7g | Saturated Fat: 0.5g | Sodium: 455mg | Fiber: 2.8g | Sugar: 31.8g

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    Reader Interactions

    Comments

    1. Ann says

      July 18, 2021 at 11:34 pm

      I made it exactly as the recipe stated, with no lemon or vanilla. After pouring into small jars, it separated! Any idea why this would happen?

      Reply
      • Iosune Robles says

        July 26, 2021 at 6:22 pm

        Hi Ann! I'm so sorry about that! Maybe, your agar powder wasn't in good conditions 🙁

        Reply
      • A says

        December 29, 2021 at 12:55 am

        It sounds like your agar didn't set properly.

        Agar Agar is an algae. It needs to be boiled to activate. to make sure it is 'activated' boil it 4 times. This means when it comes to a boil take it off the burner until it stops boiling. Then put it back on the burner until it boils again.. etc.. boil it 4 times. this makes sure the agar gets to heat properly.

        Reply
    2. Elizabeth says

      August 23, 2020 at 1:37 am

      Can I use simple syrup instead of agave or maple syrup?

      Reply
      • Iosune Robles says

        August 24, 2020 at 10:26 am

        Hi Elizabeth! Yes, feel free to use simple syrup 🙂

        Reply
    3. Michelle says

      May 03, 2020 at 3:01 pm

      Hi great recipe, I made this with a mixture of milks that I had (soya and coconut milk) and infused mint into it!

      Also I poured it into muffin moulds and it made enough for 6 servings! so I might half the recipe next time as there's only 2 of us 🙂

      Reply
    4. G says

      November 28, 2019 at 7:18 pm

      It didn’t set, even over night

      Reply
      • Ralph Houston says

        November 28, 2019 at 7:53 pm

        That's odd. Agar is very dependable.

        Reply
        • Iosune says

          December 04, 2019 at 6:50 pm

          Hi Ralph! Yes, it is. Thanks for your comment 🙂

      • Iosune says

        December 04, 2019 at 6:50 pm

        Hi G! Did you used the same ingredients and followed the ingredients to the T? Try to add more agar powder next time 🙂

        Reply
      • Jay says

        December 24, 2019 at 3:53 pm

        5 stars
        Are you positive that you used agar powder and not agar flakes? They an look similar if you are not familiar with them. If you used the flakes you need to increase the measure to about 2 tbs (not tsp). I did that and it came out fine, in spite of my agar being very old...

        Reply
        • Iosune says

          February 25, 2020 at 5:18 pm

          Hi Jay! Thanks a lot for your comment 🙂

    5. Frances says

      September 15, 2019 at 2:41 am

      I made this today and the compote was delicious! However, I had an issue with the panna cotta.

      I mixed the almond milk, agar powder and maple syrup; then boiled it for 2 minutes. Not being familiar with agar powder, I thought it was suppose to set so I cooked at medium for another good 5-10 minutes. I poured into my glasses, and put in the fridge once cooled. After an hour it was firm (firmer than jello). It was not creamy (like yogurt).

      Would this be caused by cooking too long? it didn't mention in the recipe what the consistency should so I thought I did something incorrectly and cooked longer. If you could let me know that would be great, and I will try again. As mentioned, I loved your blueberry compote and all your recipes! Thanks for sharing.

      Reply
      • Iosune says

        September 23, 2019 at 12:41 pm

        Hi Frances! It's okay, panna cotta is like jello, not a yogur, but if you prefer a yogurt texture add less agar powder 🙂

        Reply
    6. Elizabeth Holland says

      August 29, 2019 at 8:08 am

      Instead of maple syrup, could I sub huckleberry syrup? It’s a little sweeter.
      And would coconut milk work instead of almond or soy... or would that just be to much?

      Reply
      • Ralph says

        August 29, 2019 at 8:34 am

        5 stars
        I've tried other milks - oat and coconut work well. We all thought rice was too sweet, strangely, although there was no added sweetener in it.

        Reply
        • Iosune says

          September 05, 2019 at 11:01 am

          Hi Ralph! Thanks a lot for your comment 🙂

      • Iosune says

        September 05, 2019 at 11:01 am

        Hi Elizabeth! I think it should work, add more or less sweetener if needed 🙂

        Reply
    7. Ralph Houston says

      July 12, 2019 at 1:43 pm

      5 stars
      I've been experimenting too and arrived at an almost identical result, using carrageenan instead of agar. Oat milk is good, but brownish, and looks better with pale fruit, or maybe a bit of coconut or rice cream to improve the presentation.

      Reply
      • Iosune says

        August 02, 2019 at 4:45 pm

        Hi Ralph! I prefer to use agar as it's healthier, but both are a good choice 🙂

        Reply
    8. Tamara says

      June 30, 2019 at 11:38 am

      5 stars
      Made this for a neighborhood cookout yesterday. It looked so very weird when I put it in the fridge and had zero faith it would turn out well, but it did! Had many compliments, so thank you for the recipe! (I made my own jam from berries in our garden, so only tried your panna cotta recipe without the compote).

      Reply
      • Iosune says

        July 04, 2019 at 6:32 pm

        Hi Tamara! I'm so happy to hear that 🙂 So glad you guys enjoyed it!

        Reply
    9. Chynna says

      April 25, 2019 at 1:39 pm

      4 stars
      Loveee the delicate flavour!
      However, I noticed it was a little too soft for me so I added another two teaspoons of agar (approx. 2 packets). I didn’t have any lemons or vanilla beans so I substituted for 1/2 a teaspoon of vanilla essence instead and it was scrumptious!

      Reply
      • Iosune says

        May 01, 2019 at 9:40 am

        Hi Chynna! So glad you liked it 🙂

        Reply
    10. Marg says

      March 26, 2019 at 4:32 am

      Can I use coconut milk

      Reply
      • Iosune says

        March 28, 2019 at 4:52 am

        Hi Marg! As you can read in the recipe box, you can use any plant milk you want 🙂

        Reply
    11. Kellie Cilauro says

      December 31, 2018 at 9:44 pm

      5 stars
      I made this with coconut milk for a New Year’s Eve desert for our family. It was delicious, the kids loved it. I had a frozen berry mix on hand for the compote (not blueberry on its own) and used maple syrup to sweeten as I’m reducing refined sugar and it turned out great. Thanks for sharing your wonderful recipe 😀

      Reply
      • Iosune says

        January 01, 2019 at 10:02 am

        Hi Kellie! Sounds great 🙂 Happy New Year!!!

        Reply

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