Vegan panna cotta

Name: Vegan panna cotta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Soy milk unsweetened 2 cups; Lactose free vegetable cream 2.1 cups; Powdered sugar ½ cup; Agar agar ½ tsp; Raspberries 1 ½ cup; Powdered sugar 3 ½ tbsp; Lemon juice 2 tbsp; Raspberries to taste; Blueberries to taste; Chopped almonds to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + the time needed for setting in the fridge (at least 5 h)

PRESENTATION

Recipe by
Dispensa Vegana

If you’re into Italian desserts, and who isn’t, this vegan panna cotta is really your go-to. Made with soy milk and plant-based cream, it has that creamy texture everyone craves—without any dairy. Instead of gelatin, we use agar agar, so it is totally gelatin-free and perfect for anyone avoiding animal products.

Plus, adding a tangy raspberry coulis on top? Really makes it pop. You can whip it up ahead of time, which is great for dinner parties or whenever you want something sweet just waiting in the fridge. This version keeps the spirit of the original Italian dessert but is way way flexible for different diets. Everyone loves it.

When you dive into this dairy-free panna cotta, it’s easy to see why it’s a favorite at gatherings. The smooth texture is thanks to how agar agar sets up—no rubbery feel, just a gentle jiggle. In different parts of Italy, panna cotta might be topped with berries, caramel, or even a drizzle of chocolate. But honestly, the classic raspberry sauce? Adds a tart note that balances out the creamy base perfectly.

People love that they can prep this plant-based panna cotta in advance, making it a pretty simple, no-stress dessert for any occasion. Whether you’re vegan, lactose-intolerant, or just up for trying something new, this dessert fits right in. And look, it gives you all the smoothness and simple flavors you’d expect from panna cotta, but with a fresh, modern twist.

Serve it chilled and let everyone dig in—the flavor and texture are so so spot-on, most folks can’t even tell it’s a vegan Italian dessert. Seriously good. It’s a fantastic way to enjoy a taste of Italy with a contemporary twist. Cannot go wrong.

INGREDIENTS

For 4 panna cotta servings: Soy milk 2 cups (500 g) - unsweetened; Lactose free vegetable cream 2.1 cups (500 g); Powdered sugar ½ cup (60 g); Agar agar ½ tsp (2 g)

For the raspberry coulis: Raspberries 1 ½ cup (200 g); Powdered sugar 3 ½ tbsp (20 g); Lemon juice 2 tbsp (30 g)

For garnish: Raspberries to taste; Blueberries to taste; Chopped almonds to taste

Preparation

How to prepare Vegan panna cotta

To prepare the vegan panna cotta, first pour the agar agar into a saucepan 1, add a couple of tablespoons of soy milk 2 and mix with a whisk to blend it. At this point, add the remaining soy milk 3.

Also pour in the vegetable cream 4 and sifted powdered sugar 5. Mix well with the whisk 6.

Place the saucepan on the stove and cook over medium-low heat until it reaches a slight boil, stirring continuously to prevent sticking 7. Let it simmer for about 3 minutes, then turn off the heat and pour the still warm mixture into 4 small glasses; each glass should contain about 1 cup of panna cotta 8. Allow to cool at room temperature 9, then place in the refrigerator for at least 5 hours.

After the setting time, focus on the coulis: in a saucepan, combine the raspberries with the lemon juice 10 and powdered sugar 11. Cook over low heat for about 5 minutes, stirring with a spatula 12.

Turn off the heat and blend with an immersion blender 13 to obtain a smooth consistency 14. Take the glasses from the refrigerator and distribute the raspberry coulis on the surface 15.