Vegan Panna cotta

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Vegan Panna cotta


Vegan panna cotta, a delicious plant-based version of the traditional Italian dessert.

  • 4 cups unsweetened plant milkof your choice (1 liter), we used soy milk
  • 1/4 cup maple or agave syrup
  • 1 tsp agar agar powder
  • 1 tsp rosewater
  • 1 vanilla bean, scraped (optional)

For the strawberry and rosewater compote:

  • 1 cup fresh strawberries
  • 2 tablespoons of maple syrup or agave syrup
  • 1/2 cup of water water
  • 1 teaspoon of rosewater


  1. Add milk, syrup and agar powder to a saucepan and stir until well combined.
  • Add vanilla seeds and bean to the mixture and also the lemon peel strips. Stir again.
  • Bring to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
  • Remove the vanilla bean and the lemon peel strips.
  • Divide the mixture amongst 4 glasses and let it cool at room temperature first and then in the fridge for at least 1 hour
  • To make the strawberry and rosewater compote, add all the ingredients to a saucepan and cook over medium-high heat for 5 minutes or until it thickens. Stir occasionally. Let it cool at room temperature and then transfer to a sealed container.
  • Serve the panna cotta with the compote on the top.
  • Keep panna cotta covered in the fridge for 4 to 5 days and the blueberry compote in a sealed container also in the fridge for 1 to 2 weeks.

Thanks to my friend Melanie Hawken for this fabulous recipe!

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.