Name: Vegan Vanilla Panna Cotta
Prep time: 30 min
Cook time: 8 min
Total time: 6 h 38 min
Cuisine: Italian
Ingredients: 1/4 cup water; 1 1/2 teaspoons agar agar powder; 4 cups vegan heavy cream; 6 tablespoons granulated sugar; 1 heaping teaspoon vanilla bean paste or vanilla extract; Pinch of salt; 1 cup berries (fresh or frozen); 1/3 cup water; 2 tablespoons sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch; 1/2 teaspoon vanilla bean paste or vanilla extract

I love this vegan vanilla panna cotta because it feels elegant, creamy, and light, while still being completely plant-based. I pair the silky vanilla base with a bright berry coulis for a fresh, beautiful dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup water

1 1/2 teaspoons agar agar powder

4 cups vegan heavy cream

6 tablespoons granulated sugar

1 heaping teaspoon vanilla bean paste or vanilla extract

Pinch of salt

1 cup berries, fresh or frozen

1/3 cup water

2 tablespoons sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

1/2 teaspoon vanilla bean paste or vanilla extract

Directions

I lightly grease 5 small ramekins, then wipe away most of the oil so only a thin coating remains.

I whisk 1/4 cup water with the agar agar powder in a small bowl and let it sit briefly to hydrate.

Then I combine the vegan heavy cream and 6 tablespoons sugar in a saucepan over medium heat. I bring it just to a boil, whisking from time to time.

I add the agar mixture and whisk continuously. And I let it boil gently for about 3 minutes so the agar fully activates.

I remove the pan from the heat, then stir in the vanilla and salt.

Next I divide the mixture among the ramekins. I let them cool for about 30 minutes, then cover and refrigerate for at least 6 hours, preferably overnight.

For the berry coulis, I blend the berries, water, sugar, lemon juice, and cornstarch until smooth.

I strain the sauce into a small saucepan when I want it extra smooth, then cook it over medium heat for about 4 minutes, stirring until lightly thickened.

Then I remove the coulis from the heat, stir in the vanilla, and let it cool.

I unmold the panna cotta or serve it in the ramekins, then spoon the berry coulis over the top before serving.

Servings and Timing

I get 6 servings from this recipe.

Prep time: 30 minutes

Cooking time: 8 minutes

Chill time: 6 hours

Total time: 6 hours 38 minutes

Calories: about 360 kcal per serving

Variations

I like using raspberries, strawberries, blueberries, or mixed berries for the coulis. I can also add citrus zest to the panna cotta for a brighter flavor, or use coconut cream for a richer texture.

Storage/Reheating

I store the panna cotta covered in the refrigerator for up to 3 days. And I keep the berry coulis in a separate airtight container and spoon it over just before serving. I do not reheat panna cotta because it is meant to be served chilled.

FAQs

Can I make this panna cotta ahead of time?

Yes, I like making it the night before so it has plenty of time to set.

Can I use frozen berries?

Yes, I use frozen berries often. I blend and cook them the same way as fresh berries.

Why does agar agar need to boil?

I boil it gently so it activates properly and helps the panna cotta set.

Can I serve this without unmolding it?

Yes, I often serve it directly in ramekins for an easier presentation.

Can I use vanilla extract instead of vanilla bean paste?

Yes, I use either one. Vanilla bean paste gives a stronger vanilla look and flavor.

Conclusion

I love this vegan vanilla panna cotta as a make-ahead dessert because it is creamy, simple, and elegant. The berry coulis adds color and brightness, making each serving feel fresh and special.

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