Chocolate-Cashew-milk-panna-cotta

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.

Cashew-Milk-Panna-Cotta

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!

Chocolate-Cashew-milk-panna-cotta

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!

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Cashew-Milk-Panna-Cotta

Vegan Chocolate Panna Cotta


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

Ingredients

  • 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

Instructions

  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.

 

 

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