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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

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • 4 1x
  • Desserts
  • Vegan, Italian

Servings 4 1x

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

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