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Vegan panna cotta on a plate, cut to reveal the inside, topped with strawberry coulis, a strawberry, and mint leaves.
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3.67 from 3 votes

Vegan Panna Cotta

This easy vegan panna cotta is made with just 5 ingredients, creating a creamy and smooth dessert topped with a fresh strawberry coulis. A simple yet delicious dairy-free twist on a classic Italian treat!
Prep Time10 minutes
Cook Time10 minutes
Cooling2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Italian
Diet: Vegan
Servings: 8 small servings
Calories: 75kcal
Author: Iosune Robles

Ingredients

For the panna cotta:

For the strawberry coulis:

  • 2 cups strawberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
US Customary - Metric

Instructions

  • Prepare the panna cotta mixture: In a saucepan, mix all the ingredients for the panna cotta and whisk until the agar agar is fully dissolved.
    Ingredients for vegan panna cotta mixed in a saucepan.
  • Simmer the mixture: Turn the heat to medium-high and bring the mixture to a simmer. Let it cook for about 3 minutes, stirring often and watching closely to avoid any overflow. The mixture should thicken to a runny custard-like consistency.
    Cooked vegan panna cotta mixture in a saucepan.
  • Pour and set the panna cotta: Pour the panna cotta mixture into 6-8 individual serving bowls, ramekins, or silicone molds (you can lightly grease them if you want to easily pop the panna cotta out). Let it cool at room temperature for about 15 minutes before transferring it to the fridge to set for at least 2 hours, preferably 3 or more.
    Silicone mold with vegan panna cotta mixture before and after cooling.
  • Make the strawberry coulis: For the strawberry coulis, add all the ingredients to a blender or use an immersion blender to blend everything until smooth.
    Strawberry coulis mixture blended in a blender jar.
  • Cook the coulis: Transfer the coulis mixture to a saucepan and cook for 4-5 minutes over medium heat. Stir constantly with a whisk or rubber spatula to prevent sticking. Once thickened, remove from the heat and let it cool to room temperature for about 30 minutes.
    Cooked strawberry coulis in a saucepan.
  • Serve the panna cotta: If you used serving bowls or ramekins, just pour the strawberry coulis directly over the panna cotta and serve immediately. For silicone molds, gently run a small knife around the edges, then carefully flip them onto a plate. Drizzle generously with strawberry coulis.
    Vegan panna cotta on a plate with strawberry coulis and a strawberry on top.

Notes

  • Keep leftovers in the fridge in an airtight container for up to 5 days.
  • Freezing isn’t ideal as it may alter the texture, but if needed, wrap tightly and store for up to 1 month. Thaw in the fridge before serving.

Nutrition

Serving: 1serving | Calories: 75kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 121IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 0.3mg