Vegan Panna Cotta with Blueberry Compote | Sensible Plate

How to make vegan Panna Cotta. I used almond milk but you can also use any other plant-based milk such as soy milk. Also please feel free to substitute other kinds of sweeteners. This easy-to-make vegan Panna Cotta has a delicious silken texture, but you can increase the thickness by incorporating coconut milk or some kind of starch. Hope you enjoy it!

Ingredients:

Vegan Panna Cotta:
500g unsweetened plain almond milk (or other plant-based milk)
50g maple syrup
1 1/4 tsp agar agar
1/2 tsp vanilla extract

Blueberry compote:
200g fresh blueberries
100g water
40g cane sugar
1/2 tbsp fresh lemon juice (optional)
Sensible Plate is about inspired vegan cooking.

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Music: Bathed in Fine Dust by Andy G. Cohen

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https://andyg.co/hen

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