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Vegan Panna Cotta with Homemade Sunflower Milk

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 120
Ingredients Method

Ingredients
  

Sunflower Milk
  • 1 cup hulled sunflower seeds 150–160 g, soaked overnight
  • 4 cups water 950 ml
  • pinch of salt
  • 1–2 tsp maple syrup optional
  • ¼ tsp vanilla powder or 1–2 tsp vanilla extract
Panna Cotta
  • 2 cups plant milk 500 ml, sunflower milk recommended
  • 1–2 tbsp sugar
  • 2 tsp agar-agar powder approx. 4–5 g, follow package instructions

Method
 

Make Sunflower Milk
  1. Soak sunflower seeds for 4–8 hours, then drain and rinse well.
  2. Add seeds, water, salt, and optional sweeteners to a blender. Blend on high speed for about 1 minute until smooth.
  3. Strain through a nut milk bag, cheesecloth, or fine sieve.
Make Panna Cotta
  1. Pour the plant milk into a saucepan and add sugar, vanilla, and lemon zest if using.
  2. Heat over medium heat, stirring constantly.
  3. Once the liquid reaches a gentle boil, add agar-agar and simmer for about 1 minute while stirring.
  4. Remove from heat and pour into serving cups, leaving about ½ inch (1 cm) space at the top.
  5. Cool at room temperature, then refrigerate for at least 1 hour until fully set.