Vegan Chocolate Panna Cotta

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.

This recipe can be divided in to 2 large servings or 4 medium servings. I recommend picking a dish that will create a nice shape when it is flipped over. Although, you don’t have to remove them from the dish…you can serve them right in ramekin or bowl!


If you decide to flip it out of the mold, you can make it easy by loosening the edges first. I just put a little pressure on the panna cotta (with my finger!) and try to make it spin in the cup. Imagine you are a DJ and the panna cotta is your record. It should start sliding around easily, unless you used a bowl with ridges or corners.

I was a bit lazy about the garnish, but it ended up looking pretty. Some whipped coconut cream or some fresh berries would be a great addition!


Vegan Chocolate Panna Cotta

  • Prep Time: 15 mins
  • Cook Time: 3 mins
  • Total Time: 18 mins
  • Yield: 4-6 servings


  • 2 cups homemade cashew milk
  • 3 tbsp sweetener of choice*
  • 3 tbsp cocoa
  • 1/4 tsp vanilla
  • pinch of salt
  • 1 packet (1.5 tsp) granulated kanten (agar-agar)**
  • 2 tbsp hot water
  • * Use the sweetener that suits your dietary needs. It should be the equivalent of 3 tbsp of sugar. You can taste the mixture to see if it is sweet enough before letting it set.
  • ** If you buy agar agar flakes, increase the amount to 1.5 TBSP


  1. Mix the cashew milk, sweetener, cocoa, vanilla and salt in a pot over medium heat stirring frequently.
  2. Mix the kanten with 2 tbsp of hot water to dissolve.
  3. Pour the kanten mixture in to the cashew milk mixture and stir continuously for about 5 minutes.
  4. The mixture will thicken slightly but will still be pourable.
  5. Pour in to 2 to 4 ramekins, bowls or cups.
  6. Refrigerate for 3 hours or overnight before serving.



  1. That looks divine, Jasmine!

    • Jasmine Lukuku

      Thanks Carolyn! I was so happy when they slid out of the cup looking so pretty and shiny! It’s the little things. 😛

  2. Yum! I bet my boys would swoon over this.

  3. Looks amazing! I have been thinking about vegan gelatin substitutes – I wonder if this would work for vegetarian marshmallows (I can’t think of a way to get around egg whites, haha).

  4. Charlotte

    Does it work with plant milk like soy or almond milk ? Thank you

    • Jasmine Lukuku

      Yes, it uses homemade cashew milk which is plant based. I like cashew milk for the creamy texture. If you use commercially made almond milk or soy milk, you might find it is less creamy. Coconut milk (the kind in the can) also works well!

  5. What a great idea! We’re actually featuring the ingredient agar-agar this week and would love to include your recipe as a use case!

  6. Good job on getting the panna cotta out of your molds! If it were me, there’d be a hot mess all over my counter (not that it would stop me from eating it….) Seriously, these are gorgeous – glossy, perfect and silky!

  7. Hey Jasmine! Your site rocks! had originally seen you on Food Blogger Pro & the Foodie showcase, but today is the day I really entered and checked out your recipes! I mean, what a completely brilliant idea to create all these recipes using a blender! I love my blender too (not as cool as your Vitamix, but it’s pretty good too – a Black & Decker one).

    Anyway back to this panna cotta! YES please! I’m not vegan (not anywhere near) but this looks so beautiful! And I hopped over to your homemade cashew milk post, and omg! How can it be so easy! Making it this weekend! I also want to try making homamde almond milk (I already make my own almond meal for my grain-free recipes, so nut milk seems like the next logical step!)

    Thanks for sharing all these amazing blender recipes!! Can’t wait to fully amortize my blender. ha.

    sending love from Buenos Aires!

  8. This looks absolutely divine! I never knew what panna cotta was until now!

  9. Do you think this recipe with work with almond milk instead of cashew?
    Thank you!

    • Jasmine Lukuku

      It will work, but it won’t be as creamy. Cashew milk is higher in fat content. For best results, use homemade almond milk.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Jasmine!

I'm the host of the Black Food Bloggers Club. Subscribe to my newsletter to stay in the loop. 

You have Successfully Subscribed!