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Dairy-Free Vanilla Bean Panna Cotta

by Crystal Hatch and Karlee Rotoly

Ingredients

for 4 servings

  • ¾ cup
    raw cashews (95 g)
  • warm water, for soaking
  • coconut oil, for greasing
  • 1 ¼ cups
    water (300 mL)
  • kosher salt
  • ¼ cup
    organic cane sugar (50 g)
  • 1 vanilla bean, seeded
  • ¼ cup
    hot water (60 mL)
  • 1 teaspoon
    agar agar
  • fresh berries, for ganish
    Calories 192
    Fat 14g
    Carbs 14g
    Fiber 0g
    Sugar 9g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
  2. Grease 4 4-ounce ramekins with coconut oil and set aside.
  3. Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
  4. In a medium saucepan over medium-low heat, combine the cashew cream, sugar, and vanilla bean seeds. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
  5. Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
  6. Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove the cream from the heat and immediately divide between the greased ramekins. Smooth the tops.
  7. Refrigerate for at least 30 minutes, or until ready to serve. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
  8. When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with fresh berries.
  9. Enjoy!
 

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