Cashew panna cotta with raspberry sauce

Cashew panna cotta with raspberry sauce

4.4 30 rating

Prep. 20min

Total 3 h 20min

6 portions

Ingredients

Cashew panna cotta

raw sugar
100 g
vanilla bean cut into pieces (2 cm)
½
raw cashews
200 g
agar agar
2 ½ tsp
sunflower oil
1 tbsp
water
500 g

Raspberry sauce

raw sugar
30 g
frozen raspberries thawed, juice reserved
200 g
lemon juice (optional)
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 11.3 mg

Protein 7.2 g

Calories 1399 kJ / 333 kcal

Fat 19.6 g

Fiber 3.9 g

Saturated fat 3.1 g

Carbohydrates 31.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Viva la Vegan 10 Recipes
Australia and New Zealand

You might also like...

Profiteroles

2 h

Layered chocolate cappuccino cups

19 h 30min

Panna cotta

6 h 15min

Mixed berry pavlova stack

5 h 30min

Quinoa puddings with raspberry coulis

1 h 5min

Bananas with coconut cinnamon sauce

30min

Black & white chocolate tartufo

13 h 55min

Peanut butter parfait, chocolate bark and raspberries

8 h 30min

Vegan Turkish delight cheesecake

5 h 30min

Chocolate and red wine cake with pears

1 h 20min

Coconut coffee crunch

24 h 20min

The Great Aussie "bite"

8 h 35min