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This vegan panna cotta is a silky, creamy Italian dessert made entirely from plant-based ingredients and infused with flecks of vanilla. Serve drizzled with our berry coulis and additional fresh berries for the perfect elegant holiday dessert.
Today, we’re bringing you another Vegan Italian dessert that will wow your holiday guests! This vegan panna cotta is just as classic as Vegan Cannoli and Pizzelles, but it has a silky, creamy texture that no one will believe is naturally vegan!
During our recipe testing, we set out to find the best vegan alternative to gelatin for creating an authentic panna cotta texture.
After a few rounds of experimenting, we settled on agar agar powder. Its unmatched gelling properties make it the perfect choice for helping the panna cotta hold its shape while delivering that signature wobbly consistency.
The best part? This vegan panna cotta is an ideal make-ahead dessert! You can prepare it 1-2 days in advance, making it perfect for Vegan Christmas parties or any special occasion. Now, let’s learn how to make it so you can add it to your holiday menus this year.
Ingredients You’ll Need
- Agar agar powder: This is the main thickening agent in this vegan panna cotta and replaces the traditional gelatin. Unfortunately, it’s a unique ingredient that cannot be substituted with another ingredient (agar agar flakes won’t work – sorry!).
- Vegan heavy cream Mimics the rich, creamy texture of dairy-based heavy cream and adds the perfect thickness to the panna cotta. Thankfully, several brands of vegan heavy cream are now available in mainstream grocery stores, so use the version you like or have access to!
- Sugar: Plain, granulated sugar sweetens this Italian dessert without altering the color or overpowering the flavor. Opt for organic sugar to ensure your dessert is vegan.
- Vanilla: We love the more intense flavor and specks of vanilla that vanilla paste adds, but feel free to use vanilla extract!
for the berry topping (coulis)
- Berries: Use your favorite berries, fresh or frozen.
- Sugar: Granulated sugar enhances the sweetness in the berries without affecting the color or flavor of the coulis.
- Cornstarch: Thickens the coulis into a puree-like consistency that’s easier to pour. It also contributes to its glossy appearance, which elevates the overall dessert!
- Lemon juice: Balances the sweetness in the berries with some acidity. Freshly squeezed lemon juice is best!
- Vanilla: Enhances the vanilla flavor in the panna cotta.
Equipment Needed
- About 5 ramekins
- Cooking spray
- Small bowl
- Whisk
- Medium saucepan
- Blender
- Small saucepan
How to Make Vegan Panna Cotta
- Prep the ramekins. Spray 5 ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving just a light residue behind. Set aside.
- Rehydrate the agar agar powder. In a small bowl, whisk together the agar agar and water. Set aside.
- Bring the heavy cream and sugar to a boil. Add the heavy cream and sugar to a medium saucepan and set over medium heat. Bring the mixture to a boil, whisking every so often.
- Whisk in the agar agar. Once the cream and sugar mixture reaches a boil, whisk in the agar agar. Continue boiling for 3 minutes, watching to ensure it doesn’t spill over, stirring constantly.
- Whisk in the vanilla and salt. Remove the saucepan from the heat, then whisk in the vanilla and salt.
- Pour into ramekins and set overnight. Pour the panna cotta mixture evenly between the prepped ramekins and let cool at room temperature for about 30 minutes. Transfer to the refrigerator to set overnight, at least 6 hours.
- Serve. Invert the panna cotta onto serving plates or serve directly in the ramekins. Top with berry topping and enjoy!
How to Make the Berry Coulis
- Blend the berries until smooth. Add the berries, sugar, cornstarch, water, and lemon juice to a blender and blend until smooth. Alternatively, blend smoothly using an immersion blender or food processor, as needed.
- Strain until smooth. Strain the berry mixture through a fine sieve mesh and transfer to a small saucepan.
- Cook until thickened. Cook for 4 minutes over medium heat, stirring constantly with a whisk or rubber spatula to prevent it from burning to the pan.
- Stir in vanilla. Once thickened, remove the saucepan from the heat and whisk in the vanilla extract.
- Cool to room temperature. Allow the berry coulis to cool to room temperature for 30 minutes before serving. Or, if making ahead, refrigerate until ready to serve.
- Serve. Enjoy drizzled over the panna cotta, or as desired.
Storage Instructions
Leftover panna cotta will keep in the refrigerator for up to 4 days. Tightly cover any leftover ramekins with plastic wrap and keep chilled.
Store leftover berry coulis separately in an airtight container for up to 4 days.
More Vegan Italian Desserts YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Vanilla Panna Cotta Recipe
- Total Time: 6 hours 38 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Vegan Panna Cotta is a silky, creamy Italian dessert that’s made entirely from plant-based ingredients and infused with flecks of vanilla throughout. Serve drizzled with our berry coulis and additional fresh berries for the perfect elegant holiday dessert.
Ingredients
Vanilla Panna Cotta
- 1/4 cup water
- 1 1/2 teaspoons agar agar powder
- 4 cups vegan heavy cream
- 6 tablespoons sugar
- 1 heaping teaspoon vanilla bean paste or extract
- Pinch of salt
Berry Coulis
- 1 cup berries of choice, fresh or frozen
- 1/3 cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla bean paste or extract
Equipment Needed:
- 5 ramekins
- Cooking spray
- Small bowl
- Whisk
- Medium saucepan
- Blender
- Small saucepan
Instructions
Vanilla Panna Cotta
- Prep the ramekins. Spray 5 ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving just a light residue behind. Set aside.
- Rehydrate the agar agar powder. In a small bowl, whisk together the agar agar and water. Set aside.
- Bring the heavy cream and sugar to a boil. Add the heavy cream and sugar to a medium saucepan and set over medium heat. Bring the mixture to a boil, whisking every so often.
- Whisk in the agar agar. Once the cream and sugar mixture reaches a boil, whisk in the agar agar. Continue boiling for 3 minutes, watching to ensure it doesn’t spill over, stirring constantly.
- Whisk in the vanilla and salt. Remove the saucepan from the heat, then whisk in the vanilla and salt.
- Pour into ramekins and set overnight. Pour the panna cotta mixture evenly between the prepped ramekins and let cool at room temperature for about 30 minutes. Cover each ramekin with plastic wrap, then transfer to the refrigerator to set overnight, at least 6 hours.
- Serve. Invert the panna cotta onto serving plates or serve directly in the ramekins. Top with berry topping and enjoy!
Berry Coulis
- Blend the berries until smooth. Add the berries, sugar, cornstarch, water, and lemon juice to a blender and blend until smooth. Alternatively, blend smoothly using an immersion blender or food processor, as needed.
- Strain until smooth. Strain the berry mixture through a fine sieve mesh into a small saucepan.
- Cook until thickened. Cook for 4 minutes over medium heat, stirring constantly with a whisk or rubber spatula to prevent it from burning to the pan.
- Stir in vanilla. Once thickened, remove the saucepan from the heat and whisk in the vanilla extract.
- Cool to room temperature. Allow the berry coulis to cool to room temperature for 30 minutes before serving. Or, if making ahead, refrigerate until ready to serve.
Notes
- Storage: Leftover panna cotta will keep in the refrigerator for up to 4 days. Tightly cover any leftover ramekins with plastic wrap and keep chilled. Store leftover berry coulis separately in an airtight container for up to 4 days.
- Prep Time: 6 hours 30 minutes
- Cook Time: 8 Minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
