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Vegan Panna Cotta

Looking for a light and nutritious breakfast recipe you can essentially call dessert? I’ve got you covered with this incredible Vegan Panna Cotta!
Course Breakfast
Cuisine Italian
Keyword panna cota, strawberry panna cotta, vegan panna cotta
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 4 hours
Total Time 20 minutes
Servings 4
Calories 135kcal
Author Charisse Yu


Strawberry Chia Vegan Jello

  • 1/2 c water
  • 3 c strawberries, divided
  • 1 tsp agar agar powder
  • 1/8 c agave syrup, to taste
  • 2-3 tbsp chia seeds
  • 1/4 c sugar

Vanilla Vegan Panna Cotta

  • 1 c Califia Farms Almond Milk
  • 1 tsp agar agar powder
  • 1/8 c agave syrup, to taste
  • 1/2 c Califia Farms Plain Yogurt
  • 1 tsp vanilla extract
  • 1/4 c sugar


For the jello

  • In a blender, add 2 1/2 cups of strawberries and all other ingredients, except chia seeds and puree until smooth. Strain mixture to remove pulp and pour into a small saucepan. Cook 5-10 minutes, until mixture reduces and thickens into the consistency of a watery jam. Turn off heat and set aside. Mince remaining strawberries. Add in strawberries and chia seeds to pan. Stir frequently for 5 minutes until chia seeds have inflated and are consistently spread throughout the mixture. Pour into glass. For angled effect place glasses on their side in a muffin tin. Chill completely for 2-3 hours until set.

For the panna cotta

  • In a small saucepan, add almond milk agar agar, and sugar and whisk. Bring to a boil, stirring consistently to dissolve agar agar powder. Once everything has dissolved, remove from heat and whisk in yogurt, and vanilla. Allow mixture to cool slightly, 2-3 minutes. Pour mixture on top of set Strawberry Jello. Cool for 2-3 hours until set. 


Calories: 135kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Sodium: 109mg | Potassium: 267mg | Fiber: 4g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 63.8mg | Calcium: 191mg | Iron: 0.9mg