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Vegan panna cotta with strawberry sauce
For me it's most important to keep my recipes as simple as possible. Some people still think that being vegan is difficult. So this vegan panna cotta is another example of how easy it really is to make amazing vegan recipes with only a few simple ingredients. I used agar powder for the wobbliness and to bind it together. Agar is a vegan gelatine made from seaweed. You can find it on Amazon or in a health food shop (often they sell agar flakes, in that case dry blend them in your blender first to create a powder and use a tad more).
Normally panna cotta is made with milk and double cream and I have seen a few vegan versions using coconut milk. I had a vegan one before and it tasted really good, but what it was missing was the protein content. On the other hand the fat content was very high.
So I wanted to create a recipe that's very high in protein and low in fat. That's why I chose silken tofu. It's an excellent source of amino acids, iron, calcium, high in protein and very low in fat. And super versatile, it takes on flavours easily, even sweet ones!
This vegan tofu panna cotta is a real looker for when you have friends over for dinner. And the strawberry sauce is so simple to make as well. I think preparation time was only 15 minutes.
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The combination of strawberry sauce and vegan panna cotta was just perfect. The tanginess of strawberries with the soft wobbly panna cotta texture was amazing.
After heating the agar powder (and therefore activating and dissolving it) just spoon the liquid vegan panna cotta into ramekins.
Depending on what kind of quality strawberries you are getting you can reduce the amount of sugar you are using for the sauce.
Add the final touch by adding a mint leaf on top for the extra wow factor.
INGREDIENTS (4 portions):
Tofu panna cotta ingredients:
- 150g silken tofu
- 200ml unsweetened soy milk
- 3 tbsp caster sugar
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 tsp agar powder
Strawberry sauce ingredients:
- 200g - 400g of strawberries
- 2-4 tbsp caster sugar
Add all tofu panna cotta ingredients to a blender and blend well for 30 seconds.
Pour the contents into a pan, heat up (high to medium heat, just below boiling point) and stir continuously so it doesn't burn. The agar powder basically needs to heat up to completely dissolve.
Take off the heat and set aside for a minute.
Then spoon into ramekins.
Let them cool down and set in the fridge for 1 hour.
While this is cooling down prepare the strawberry sauce.
Depending on how much sauce you like use either 200-400g of strawberries and 2-4 tbsp of caster sugar. Blend well (no water needed).
Take the vegan tofu panna cotta out of the fridge. They should've set now and should easily come out of the ramekins.
Place on a plate, pour the strawberry sauce on top and decorate with a strawberry placed top and even a mint leaf for the extra wow factor if you like.
And if you like strawberries why not try my vegan cotton candy strawberry ice cream (made with aqua faba). It takes only 3 ingredients! Unbelievable but true. Sometimes simple is best!
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