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This velvety dairy-free vanilla bean panna cotta transforms a traditionally cream-heavy Italian dessert into an accessible treat everyone can enjoy. The cashews create a remarkably creamy base while the vanilla bean adds those gorgeous aromatic specks throughout each spoonful.
I first made this panna cotta for my lactose-intolerant sister's birthday dinner. The look of pure joy on her face when she realized she could finally enjoy this classic dessert without discomfort was worth every minute spent perfecting the recipe.
Ingredients
- Raw cashews: 3/4 cup The foundation of our dairy-free cream. Choose whole unsalted cashews for the creamiest result.
- Water for soaking: Room temperature is fine but warm water speeds up the soaking process.
- Coconut oil: A light coating prevents sticking. Use refined if you prefer no coconut flavor.
- Water: 1 1/4 cups Helps achieve the perfect consistency. Filtered water works best.
- Kosher salt: Just a pinch enhances the sweetness and vanilla flavor.
- Organic cane sugar: 1/4 cup Provides sweetness without overpowering. Raw sugar works well too.
- Vanilla bean: 1 pod The star ingredient. Look for plump beans that feel moist and flexible.
- Hot water: 1/4 cup Needed to properly dissolve the agar agar.
- Agar agar: 1 teaspoon The plant-based gelling agent. Always measure precisely for perfect texture.
- Fresh berries: Adds brightness and a touch of acidity to balance the creamy dessert.
Step-by-Step Instructions
- Soak the cashews:
- Place raw cashews in a medium bowl and cover completely with warm water. Allow them to soak for at least 2 hours or preferably overnight. This critical step softens the cashews so they blend into a perfectly smooth cream. Longer soaking times yield silkier results.
- Prepare the ramekins:
- Gently coat the inside of four 4-ounce ramekins with a thin layer of coconut oil. Be thorough but not heavy-handed. This ensures your finished panna cotta will release cleanly from the molds. Set these aside while you prepare the mixture.
- Blend the cashew cream:
- Thoroughly drain the soaked cashews and add them to your blender with 1 1/4 cups fresh water and a small pinch of salt. Blend on high speed for a full two minutes. Stop and scrape down the sides if needed. The mixture should be completely smooth with no graininess when rubbed between your fingers.
- Heat the base:
- Transfer the cashew cream to a medium saucepan. Add the sugar and carefully scrape all those precious vanilla bean seeds into the mixture. Warm over medium-low heat stirring occasionally with a silicone spatula. Watch carefully until the sugar completely dissolves and the mixture begins to simmer gently around the edges.
- Prepare the agar agar:
- In a separate small bowl combine the hot water and agar agar powder. Stir vigorously until the powder dissolves completely with no visible lumps. This step requires attention as undissolved agar will create an unpleasant texture in the finished dessert.
- Combine and thicken:
- Pour the dissolved agar mixture into the simmering cashew cream whisking continuously to incorporate evenly. Increase the heat slightly to medium and bring the mixture to a gentle boil. Continue whisking constantly for exactly three minutes as the mixture thickens. You will notice it coating the whisk more substantially.
- Pour and set:
- Working quickly remove the cream from heat and immediately divide it between your prepared ramekins. Use a spoon to smooth the tops if needed. The mixture begins setting quickly so efficiency matters here.
- Chill and serve:
- Refrigerate the filled ramekins for at least 30 minutes until firmly set. When ready to serve carefully run an offset spatula or butter knife around the edge of each ramekin. Gently invert onto serving plates and if they resist give a slight tap. Garnish with fresh seasonal berries just before serving.
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The vanilla bean truly makes this dessert special. I once tried to substitute extract in a pinch and while still delicious nothing compares to those tiny flecks of real vanilla scattered throughout. My daughter now gets excited spotting the vanilla specks calling them tiny magical stars in her dessert.
Make-Ahead Magic
This panna cotta actually improves with time in the refrigerator. The flavors meld beautifully overnight allowing the vanilla to fully infuse the cashew cream. You can prepare these up to 48 hours before serving making them perfect for entertaining. Simply keep them covered in the refrigerator and unmold just before your guests arrive. The texture remains perfectly set while the flavors develop additional complexity.
Troubleshooting Tips
If your panna cotta seems too firm you likely used too much agar agar. This powerful setting agent requires precise measurement. Start with the recommended amount and adjust in future batches if needed. Conversely if your dessert isn't setting properly ensure you've boiled the mixture for the full three minutes to activate the agar agar properly. Remember that unlike gelatin agar needs to reach boiling point to achieve its setting properties.
Flavor Variations
While vanilla bean creates a classic foundation this recipe welcomes creative adaptations. For a chocolate version add 2 tablespoons of cocoa powder when heating the cashew cream. Coffee lovers can add a tablespoon of espresso powder for a sophisticated mocha flavor. During fall add 1/2 teaspoon of cinnamon and a pinch of nutmeg for a seasonal twist. For citrus brightness whisk in 1 tablespoon of lemon or orange zest just before pouring into molds.
Serving Suggestions
Beyond fresh berries consider serving with a quick fruit compote made by simmering your favorite fruits with a touch of sugar until jammy. A drizzle of maple syrup or agave adds elegant sweetness. For texture contrast sprinkle with toasted coconut flakes crushed pistachios or a light dusting of cocoa powder. These panna cottas also pair beautifully with shortbread cookies for a complete dessert experience.
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Frequently Asked Questions
- → Can I substitute agar agar with gelatin?
Yes, you can substitute agar agar with gelatin if you're not vegan, using 2 teaspoons of gelatin instead. Bloom the gelatin in cold water first, then dissolve in hot liquid before adding to the mixture. Note that gelatin creates a slightly different texture than agar agar.
- → How far in advance can I make this panna cotta?
You can prepare this dairy-free panna cotta up to 3 days in advance. Keep the desserts covered in the refrigerator until ready to serve. The texture actually improves after sitting overnight, allowing flavors to fully develop.
- → Why do my cashews need to soak?
Soaking cashews is essential as it softens them, making them blend into a creamy consistency that mimics dairy. This creates the smooth, silky texture essential for panna cotta. For best results, soak for at least 2 hours or overnight for maximum creaminess.
- → Can I use vanilla extract instead of vanilla bean?
Yes, you can substitute 1 tablespoon of pure vanilla extract for the vanilla bean. Add it after removing the mixture from heat to preserve the aromatic compounds. However, vanilla bean provides superior flavor and the characteristic speckled appearance.
- → What's the best way to unmold the panna cotta?
For perfect unmolding, run a thin offset spatula or butter knife around the edge of each ramekin. Dip the bottom of each ramekin briefly in hot water for 5-10 seconds, then invert onto a serving plate. Gently shake or tap to release the panna cotta if needed.
- → Can I make this without refined sugar?
Absolutely! You can substitute the cane sugar with maple syrup, coconut sugar, or date syrup in equal amounts. Each alternative will impart a slightly different flavor profile while maintaining the dessert's sweetness and structure.