Creamy Vegan Panna Cotta

Ingredients

• 2 cups unsweetened almond milk (or cashew, oat, soy milk)
• 1/4 cup full-fat coconut milk
• 3 tbsp sugar
• 1/2 tsp vanilla extract
• 1/2 tsp agar agar powder
• 1 cup fresh raspberries (or strawberries, blueberries)
• 1 tbsp sugar (adjust to taste)
• 1/3 cup water
• 1/2 tsp vanilla extract

Instructions

1. 1

   --- Panna Cotta ---

2. 2

   Add the almond milk, coconut milk, sugar, vanilla extract, and agar agar powder to a saucepan. Whisk to dissolve the agar agar.

3. 3

   Heat over medium heat, whisking constantly, until the milk comes to a simmer. As soon as it reaches a simmer, remove from heat and let cool for about 5 minutes.

4. 4

   Pour the milk into 5 small ramekins and let cool at room temperature for about 30 minutes. Refrigerate for at least 6 hours or overnight.

5. 5

   --- Raspberry Coulis ---

6. 6

   Add the raspberries, sugar, vanilla extract, and water to a saucepan. Heat over medium heat and bring to a simmer. Let simmer for 5-7 minutes or until the raspberries have melted.

7. 7

   Remove from heat and let it cool for a few minutes. Transfer to a blender and blend until smooth.

8. 8

   Strain the raspberry sauce through a fine sieve mesh and transfer to a bowl. Refrigerate until ready to use.

9. 9

   To dress: Run a knife along the edges of a ramekin and carefully flip the ramekin over a dessert plate. Pour about 1/4 cup of raspberry sauce over the panna cotta, top with fresh raspberries, and serve immediately.

10. 10

    This vegan panna cotta will keep for up to 5 days in the refrigerator.