This vegan vanilla panna cotta is silky, creamy, and delicately sweet, with a bright berry topping that makes it feel elegant without being complicated. I like making it ahead for holidays, dinner parties, or anytime I want a dairy-free dessert that looks beautiful.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
¼ cup water
1 ½ teaspoons agar agar powder
4 cups vegan heavy cream
6 tablespoons granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
Pinch of salt
1 cup mixed berries
⅓ cup water
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
½ teaspoon vanilla extract
Directions
I lightly grease 6 ramekins and set them aside.
I whisk ¼ cup water with the agar agar powder in a small bowl, then I let it sit for a few minutes.
In a saucepan, I combine the vegan heavy cream and sugar. I heat it over medium heat until it gently boils.
I whisk in the agar mixture and boil it for 3 minutes, stirring constantly.
I remove the pan from the heat, then I stir in the vanilla and salt.
I pour the mixture into the ramekins, let it cool for 30 minutes, then refrigerate it for at least 6 hours or overnight.
For the berry topping, I blend the berries, water, sugar, lemon juice, and cornstarch until smooth.
I strain the mixture into a saucepan and cook it for about 4 minutes, stirring until it becomes glossy and slightly thickened.
I remove it from the heat, stir in the vanilla, and let it cool before spooning it over the panna cotta.
Servings and Timing
This recipe makes 6 servings.
Prep Time: 6 hours 30 minutes
Cooking Time: 8 minutes
Total Time: 6 hours 38 minutes
Calories: 385 kcal per serving
Variations
I sometimes use coconut cream for a richer flavor, or almond-based cream for a lighter taste. I can also swap the berry topping for mango sauce, caramel, chocolate sauce, or a simple fresh fruit topping. For extra vanilla flavor, I like using vanilla bean paste.
Storage/Reheating
I store the panna cotta covered in the refrigerator for up to 3 days. I keep the berry topping in a separate airtight container when possible, then add it before serving.
I do not reheat panna cotta because it is meant to be served chilled. I let it sit at room temperature for a few minutes before serving if I want a softer texture.
FAQs
Can I make this vegan panna cotta ahead of time?
Yes, I like making it the night before because it needs several hours to set properly.
Can I use agar flakes instead of agar agar powder?
I prefer agar agar powder because it dissolves more easily and sets reliably. Agar flakes may need a different amount and longer cooking time.
Can I use frozen berries for the topping?
Yes, I can use frozen berries. I thaw them first or cook them a little longer until the sauce thickens.
Why did my panna cotta not set?
It may not have boiled long enough after adding the agar mixture. I make sure to boil it for 3 minutes while stirring constantly.
Can I unmold the panna cotta?
Yes, I can dip the outside of each ramekin briefly in warm water, then gently invert it onto a plate.
Conclusion
This vegan vanilla panna cotta is creamy, elegant, and easy to prepare ahead of time. I love how the smooth vanilla base pairs with the bright berry topping, making it a simple but impressive plant-based dessert.
📖 Recipe:
Print
Vegan Vanilla Panna Cotta
- Total Time: 6 hours 38 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This vegan vanilla panna cotta is silky, creamy, and delicately sweet, topped with a bright berry sauce for an elegant dairy-free dessert. Perfect for making ahead for holidays, dinner parties, or special occasions.
Ingredients
¼ cup water
1 ½ teaspoons agar agar powder
4 cups vegan heavy cream
6 tablespoons granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
Pinch of salt
1 cup mixed berries
⅓ cup water
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
½ teaspoon vanilla extract
Instructions
- Lightly grease 6 ramekins and set aside.
- Whisk together ¼ cup water and agar agar powder in a small bowl. Let sit for a few minutes.
- In a saucepan, combine the vegan heavy cream and sugar. Heat over medium heat until it gently boils.
- Whisk in the agar mixture and boil for 3 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla and salt.
- Pour the mixture into the prepared ramekins. Let cool for 30 minutes, then refrigerate for at least 6 hours or overnight.
- For the berry topping, blend the berries, ⅓ cup water, sugar, lemon juice, and cornstarch until smooth.
- Strain the mixture into a saucepan and cook for about 4 minutes, stirring constantly until glossy and slightly thickened.
- Remove from the heat, stir in the vanilla extract, and let cool.
- Spoon the berry topping over the chilled panna cotta before serving.
Notes
Coconut cream can be used for a richer flavor, while almond-based cream creates a lighter texture.
Frozen berries work well for the topping; thaw first or cook slightly longer if needed.
For easy unmolding, dip the ramekins briefly in warm water before inverting onto a plate.
Store covered in the refrigerator for up to 3 days.
Serve chilled for the best texture and flavor.
- Prep Time: 6 hours 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chill
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 385 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 31 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
