Last week, I decided to play around with some kanten (a.k.a. agar-agar). Kanten is made from algae and it is a great substitute for gelatin in many recipes. Kanten comes in several forms. I used the granulated form. You can also buy flakes or sticks of it.
For my first experiment, I created this vegan chocolate panna cotta with cashew milk and it was a success! It set up very well and held it’s shape when removed from the mold.
Cashew milk is very creamy, so this panna cotta has a richness to it without being heavy. Not that I have a problem with heavy desserts, but sometimes you want something a little lighter. This panna cotta has notes of cinnamon and vanilla because I use my own homemade cashew milk recipe….